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The Best Summer Beach Eats

Summer is finally here and it’s time to hit the beach, lay by pool, and BBQ with family and friends! When on the go (especially if you have little ones) it can be quite a challenge to fit in a healthy snack. Try out my 3 favorite recipes that I like to pack and eat with almond crackers and/or my favorite vegetables. I am HUGE fan of dips while on the go! You can make these ahead of time and store in your fridge up to 5 days. I eat a lot of lentils because they are packed with fiber and protein! They have more protein, fiber, and potassium that black beans. Amazing right!? This will help keep you satisfied and also give you energy! If you are not a lentil fan you can substitute with any bean of your choice. It will be just as good! Enjoy! πŸ™‚

Lentil Bruschetta with crackers



8 ounces of cooked lentils or 1 Ib steamed package

6 tomatoes, seeded and diced

1 clove of garlic

6 basil leaves chopped

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon lemon juice

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste


If you are cooking your own lentils set them aside and let them cool before mixing them in with

all of your other ingredients. Mix all of your ingredients together in a bowl until well combined

and store in the fridge for at least an hour to let off the flavors dance together. Enjoy!

Basil Feta Hummus



1 can garbanzo beans strained and rinsed

1⁄4 cup olive oil

1 clove of garlic

10 basil leaves

2 oz of feta cheese

1⁄2 of a lemon, juiced

Salt and pepper to taste


Place all ingredients except olive oil into the food processor and pulse until all crumbled

together. With the food processor on low slowly add in the olive oil until you have a smooth

consistency. Enjoy with your favorite veggies!

Cowboy Caviar With Lentils



1⁄2 cup olive oil

1⁄3 cup white wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

1⁄2 teaspoon of pepper

1⁄2 cup diced green bell pepper

1⁄2 cup diced yellow bell pepper

1⁄2 of a medium red onion, chopped

2 medium tomatoes, seeded and diced

2 cups cooked lentils ( I buy the precooked ones at Trader Joe\’s – great time saver!)

1 bunch cilantro, chopped.


Mix together all of your wet ingredients and seasonings in a bowl until well combined. In

another bowl add in the remaining ingredients and stir together slowly adding in your wet

mixture. Store in the fridge to set at least two hours for all of the flavors to develop and Enjoy!

Photo Cred: Rachel Ray Mag, The Spicy RD Blog, Becky\’s Best Bites

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