Episode 27: What to Eat During Summer

Ahhhh, summer 🌞 …

… biting into a sweet juicy peach 🍑, spitting out watermelon pits 🍉, relaxing on the porch with a popsicle or lemonade 🍡, & slicing into a deep red tomato 🍅.

The thoughts and images of summer are so easy and carefree 👯‍♀️

But let’s get real…

We all know it’s more like sweat dripping down every crease 😰, hair that’s out of control 🤡 and an internal heat that you can’t cool 😫!

Well, maybe you can!? 

Summer veggies help us cool down from the inside out! Use the bounty of summer fruit + veggies because they’re here to help us  ðŸ™Œ. 

This summer we’ll show you how to use summer produce and foods to help you hydrate and cool your body, mind and spirit!

Those of us who are always cold, should actually enjoy the heat of summer and be able to tolerate it better. But if you’re naturally a hot bodied person, this is especially important to pay attention to 💯.

As a hot bodied person, known as Pitta in Ayurveda, the way of eating this time of year is especially important for you because this is how you should be eating for most of the year to help your body cool and cleanse.

And if you suffer from inflammation, chronic pain, high blood pressure, cholesterol, or a heart condition, according to Traditional Chinese medicine, the summer is the season of the heart. Because these are hot conditions, everything that grows in the summer helps to cool, balance, and the body… and in walks a tomato 🍅.

Learn more in this week’s episode!

Balance, heal, thrive,
Cara + Megan

If you find this episode helpful, please share with your friends.

Have questions after the episode?

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Grilled Veggie Pizza

  • Servings: 4
  • Difficulty: easy
  • Print
Simple Tip: “Always cook with Seasonal foods to balance, heal, and thrive!” xoxo Cara + Megan
A grill basket makes this recipe cinch.


  • 8-10 cherry tomatoes, halved
  • 2 zucchini, sliced
  • 2 onion, thickly sliced
  • 2 portobello mushrooms, sliced
  • 2 bell peppers, thickly sliced
  • 1/4 cup grapeseed oil
  • Drizzle of balsamic vinegar
  • pizza dough (we bought ours at Trader Joes)
  • 3 Tbl cornmeal
  • 1/4 cup homemade or store bought pesto or tomato sauce
  • 4 oz goat cheese
  • handful of arugula


  1. Heat grill to 400 with grill basket inside.
  2. Place tomatoes, zucchini, mushroom, onion and peppers in a bowl and season well with salt, pepper and grapeseed oil. (May do this well ahead of time to let marinate.)
  3. Transfer veggies into the grill basket and cook until slightly browned, about 30 minutes. Meanwhile, roll out dough. /li>
  4. When veggies are done, remove from grill, transfer back to bowl and drizzle with balsamic vinegar and set aside.
  5. Place a pizza stone or baking sheet on the grill and let heat for a few minutes. Once heated, sprinkle cornmeal on the stone. And then immediately transfer the pizza dough. Let cook for about 6-8 minutes making sure to no t let bottom burn. Remove from grill.
  6. Top with pesto (or tomato sauce), grilled veggies, goat cheese and arugula.
  7. Enjoy!

If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.


Megan + Cara

Balance, heal, thrive,
Cara + Megan

2 thoughts on “Episode 27: What to Eat During Summer

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