Chef Emily Susman is embracing a “healthy girl summer” centered on balance, convenience and enjoyment, sharing with ET the habits she is leaning into this season, including alcohol-free drinks, simple weeknight meals and an easygoing hosting style. After more than 25 years in the food and beverage industry, Susman says her outlook shifted in 2021 when she stopped drinking and began noticing how awkward social settings could feel for people without a meaningful nonalcoholic option. That experience helped inspire her latest venture, Navi Mocktails, a line of functional mocktail blends in portable sachets designed to make everyone feel included at the table.
Susman says she wanted to create something festive and satisfying, not just a substitute. As a chef focused on wellness, she looks for ingredients that offer more than flavor. She points to the collagen, protein and L-theanine in her drinks as part of a bigger philosophy of feeling good in the moment and waking up refreshed the next day. She says she no longer views healthy choices as restrictive, but as a way of caring for herself without stress or guilt.
That same mindset shapes her summer cooking. Susman says she loves grilling because it is flavorful, lighter and low effort. Her seasonal menu includes grilled skirt steak with chimichurri, grilled shrimp tacos with mango salsa and Mediterranean chicken bowls with fresh herbs and roasted vegetables. She also favors simple sides such as watermelon feta salad, grilled corn and cucumber salad with lemon and dill. For busy days filled with errands, travel or beach trips, she keeps quick, protein-rich staples on hand, including hard-boiled eggs, Greek yogurt, cottage cheese, grilled chicken and deli turkey. For snacks, she reaches for vegetables with hummus, fruit or other filling options that help maintain energy.
When it comes to hosting, Susman keeps things relaxed and inclusive. She recommends setting up a drink station with choices for everyone and serving seasonal dishes that highlight fresh produce without requiring too much work. Her philosophy is that great summer gatherings are not about perfection, but about making people feel welcome and ensuring the atmosphere is enjoyable. For Susman, the most memorable parties are defined less by elaborate menus and more by the people sharing the experience.
