Summer in Anya Wells’ world is a season of lightness—lighter clothing, lighter routines, and most importantly, lighter meals. But that doesn’t mean less flavor or nourishment. Anya, a holistic health coach and clean eating advocate, swears by her no-cook summer plan to keep energy high, digestion smooth, and the kitchen heat-free.
“I used to dread cooking in the summer,” she says. “Turning on the stove or oven felt like inviting a heatwave indoors.” What started as an effort to stay cool quickly turned into a full-fledged no-cook routine that worked not only for her but for her clients too.
Her approach to clean eating in summer centers around three ideas: simplicity, raw ingredients, and hydration. “It’s not about complicated superfoods or strict rules,” Anya explains. “It’s about eating what makes you feel good, fresh, and alive.”
Mornings usually start with a vibrant smoothie bowl—blended frozen berries, banana, spinach, and almond milk—topped with chia seeds and sliced kiwi. “It takes five minutes, and my body feels instantly awake,” she says. Lunch might be a rainbow salad with raw zucchini ribbons, cherry tomatoes, avocado, and a lemon-tahini drizzle. And when it comes to dinner, she’s a fan of chilled gazpacho or a hearty wrap using collard greens instead of tortillas.
Snacks throughout the day include fresh fruit, trail mix, or cucumber slices dipped in hummus. “People often underestimate raw food,” Anya says. “But when you combine the right textures and dressings, it’s incredibly satisfying.”
She points out that going no-cook doesn’t mean sacrificing protein or balance. “There are so many plant-based sources of protein—nuts, seeds, legumes, even quinoa soaked overnight,” she notes. For Anya, prepping ingredients ahead of time—washing veggies, storing homemade dressings, and slicing fruits—is the key to making the plan sustainable, not stressful.
Her advice for anyone wanting to try? “Don’t overthink it. Just start by adding one no-cook meal per day. Let your body tell you the rest.”
