It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

Blackberry Overnight Oats

1 // Summer Overnight Oats


1/3 cup Purely Elizabeth Original Superfood Oats

1 cup coconut milk

1/2 cup blackberries

2 tbsp pistachios

2 tbsp coconut flakes

1 tbsp basil

Chiffonade maple syrup


Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness. Grilled Argula, Cherries, Ricotta Pizza

2 // Grilled Pizza with Arugula, Cherries + Ricotta



1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 tbsp garlic, minced

4oz Kite Hill ricotta, crumbled

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

1/2 cup Purely Elizabeth Coconut Cashew Grain-Free Granola


Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

Farmer's Market Salad

3 // Farmer's Salad



1/3 head raw cauliflower

4 hard boiled eggs

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

2 bell peppers

3 zucchinis, sliced

2 radishes, sliced

2 cups cooked quinoa

3 handfuls arugula

Optional toppings: mint chunky feta


1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 tbsp Dijon Mustard

Optional: pinch of sugar or honey for a little sweetness


In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette. Smashed Avocado

4 // Smashed Avo Toast


18 oz precooked polenta

1 avocado

Olive oil

Himalayan sea salt

Red pepper flakes


Slice the avocado in half; remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil. Blueberry Peach Crisp

5 // Blueberry Peach Crisp

vegan, gluten-free


3 cups peaches

1 cup blueberries

1/2 cup coconut sugar

1/2 lemon, juiced

3 tbsp cinnamon

2 tbsp arrowroot powder


2 cups Purely Elizabeth Ancient Grain Granola

2 tbsp coconut oil


Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream. Strawberry Lemon Frose

6 // Strawberry Lemon Frosé


1 750 ml bottle rosé

8 oz frozen strawberries

2½ ounces fresh lemon juice

St Germain (optional)

Simple syrup (optional)


Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!