The Barley Balance: Be Bold with Barley this Summer

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The Barley Balance: Be Bold with Barley this Summer

By Jane Dummer RD

Jane Dummer RD HSP 2014 (427x640) copy

Summer is here! The days are longer, temperatures are rising and routines are more relaxed. And who doesn’t love the tastes of summer season? Fruits and vegetables offer beautiful colours, flavours and textures to your meals, especially when they are freshly harvested at their seasonal peak. Let’s update your recipe collection with our favourite barley, seasonal fruit and veggie-packed meals!

 

 

Breakfast

Many people tell me that eating a healthy breakfast is a challenge for them. It all comes down to time management the night before and a plan in the morning to kick-start your day with something nutritious and delicious. That is why I love this fruit, yogurt and barley smoothie recipe. The fruit and barley flakes make this smoothie rich in immune-boosting antioxidants. Experiment with seasonal berries and fruit to make many combinations over the summer. My favourite take on this recipe is a ½ cup (125 mL) of raspberries and a ½ cup (125 mL) of peaches. Also, I recommend using 2% plain Greek yogurt to add more protein to this on-the-go breakfast. 

Jane’s Meal Planning Tip

To make your morning routine even quicker, measure all the ingredients the night before.

Lunch

When the temperatures are soaring in the summer, do you crave refreshing lunch options? If yes, I have the GoBarley recipe for you. These barley, mango, and sweet pepper spring rolls are worth the prep time of soaking the rice paper wrappers and chopping and slicing the cilantro, peppers, mango and shrimps. The fresh taste, crunchy texture and colourful interior make these spring rolls a must-have for your summer recipe collection. I love how the sweet savoury flavour combination of the honey, fresh lime juice, rice vinegar and ginger in the dipping sauce complement the rolls.

Jane’s Meal Planning Tip

To ease prep time, I use frozen precooked, deveined shrimp and I always have a batch of cooked barley in my freezer at add to recipes just like this one!

Supper

How does summer comfort food for the family sound? When you think traditional stuffed peppers, do you envision the fall season with green peppers and ground beef? Reinvent the classic with this delicious and colourful meatless GoBarley option. For this vegetable, bean and barley stuffed peppers recipe, I recommend using yellow and orange sweet peppers. The black beans add a bold flavour and texture. The onion, cremini mushrooms and zucchini not only taste great, but they promote digestive and immune health. Make this recipe a family event and have the older kids wash and chop some of the veggies and the younger kids can help spoon the mixture into the peppers.

Jane’s Meal Planning Tip

Choose peppers with a square shape that sit level. If a pepper isn’t level, trim a small amount off the bottom without cutting through to the inside.

Let me know which of these Go Barley recipes creates the best mouth-watering summertime feel for you and your family!