Less than a month until school starts back? How did that happen? Can't believe my little man is about to start school this year. I've tutoring him on how to nap to get him ready for Kindergarten, everything else I leave up to my wife.
It's just too hot to eat certain foods, so I thought I would pass on some really tasty recipes for the summer months. These are actually doable and don't take a lot of time and effort. If I can cook these, YOU can surely handle it.
Chocolate Mint Smoothie
1 scoop whey protein (quality brand)
1/3 cup cottage cheese
1 ½ tsp of cocoa powder
1 serving greens supplement or 1-2 cups of spinach
¾ cup water
3 drops of mint extract
Directions: In a blender, combine all the ingredients and blend until it becomes smooth. Serves 1.
Fruity Couscous Salad:
1½ cups of dry whole grain couscous
2/3 cup almonds, slivered
½ cup packed dried apricots,
chopped 2/3 dried cranberries or raisins
1 tsp cumin
3 scallions, thinly sliced Salt and pepper to taste
Directions: Prepare couscous according to package. Microwave dried cranberries or raisins in 1 cup of water for 1 minute. Combine all ingredients; toss. Serve at room temperature. Serves 8.
Spicy Hummus:
1 15-ounce can chickpeas (garbanzo beans), undrained
1 small red pepper, chopped finely
¼ cup tahini (sesame paste)
1 tbs lemon juice
2 to 4 cloves garlic
¼ tsp sea salt
¼ to ½ teaspoon ground red pepper/cayenne pepper (optional)
Optional - Serve with vegetables - broccoli, cauliflower, peppers, cucumbers, carrots, and celery or a combination of the many.
Directions: In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Cover and chill for 12 hours or more. Serves 6-8.
Roasted Grilled Vegetables:
2 zucchinis
2 squash
2 red peppers and yellow peppers
Head of Broccoli
2 tbs. of olive oil 1
tb. Italian seasoning
Pepper and sea salt, dash for taste
Directions: Slice zucchini and squash either length wise or as round rings. Slice red peppers length wise. Choice to wrap in foil and place on the grill to cook or use a grilling pan as a stir fry. Cook to desired texture. Serves 4.
Grilled Halibut Fillet:
1 clove garlic, minced
6 tbs olive oil
1 tsp dried basil
1 tsp sea salt
1 tsp ground black pepper
1 tbs fresh lemon juice
1 tbs chopped fresh parsley
2 (6 ounce) fillets halibut
Directions: In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place the fish in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork. Serves 2.
Boot camp starts back Monday July 11th and I would love for you to join us. Space is limited so register HERE today!
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