Enjoy chilled or slightly warm. Perfect for summer! The spicy bits of chili pepper and ginger make it ever so yummy.
Ingredients
Serves 4
3 medium Cucumbers
8 large Heirloom Tomatoes or 10 medium tomatoes
6 large handfuls of organic spinach
2 Avocado
2.5 inch chunk of fresh ginger
1 red chili pepper OPTIONAL
2 cups vegetable stock
2 lemons juiced
4 tablespoons of Extra Virgin Olive Oil or avocado oil
REAL Salt & Pepper to taste
Directions
Chop up the cucumbers (peel if not organic), tomatoes, avocado, ginger and chili pepper. Place all ingredients in a blender and blend until smooth! Warm slowly if served warm. Never boil!
Chill and serve - perfect meal to get you Beach Skinny!
YIELD: SERVES 4-6 INGREDIENTS:
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
Summer Lean Salad
Ingredients
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
3 cups water
Pinch of salt
1 1/2 Quinoa
1/4 cup chopped fresh basil
1/3 cup feta cheese
For the Balsamic Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper
DIRECTIONS:
Preheat oven to 400 degrees
ROAST VEGETABLES:
Place zucchini, squash, red pepper, onion, and garlic on parchment paper lined baking sheet.
Drizzle vegetables with olive oil and gently toss.
Sprinkle with REAL Salt and Pepper.
Roast 30-35 minutes, stirring occasionally.
Remove from oven and set aside.
MAKE QUINOA:
In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the quinoa. Reduce heat to a simmer until tender, about 13 - 15 minutes. Drain into a fine mesh strainer and rinse with cold water. Set aside. (Quinoa cooks like rice but is higher in protein)
In a large bowl, combine quinoa and roasted vegetables. Stir in the basil and feta cheese.
DRESSING:
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over quinoa and vegetables and stir until well combined.
Serve at room temperature or chilled.
Oh My, Oh My, Sweet Potato Fries!
Ingredients
2 Sweet Potatoes
2 tablespoons oil
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper, to taste
Dip: Optional
½ cup Greek yogurt
1 teaspoon garlic powder
½ teaspoon paprika
Juice from ½ lime
Ketchup – 2 tablespoons
Preparation
1. Preheat oven to 425°F. Line baking sheet with parchment paper and lightly coat with cooking spray.
2. Clean Sweet potatoes and for an easy and fast way to slice, use an apple corer
3. In a bowl, whisk together spices and oil. Toss with potatoes strips and evenly spread out on baking sheet.
4. Bake for 15 minutes. Toss then return to oven for 10 more minutes, or until soft and crispy.
5. Remove from oven and transfer to serving dish.
6. Serve with dipping sauce
Pepper Popper Pizza - Paleo Style
Ingredients
2 bell peppers- the more colorful the better
1/2 cup pizza sauce
Pepperoni, sliced (or used left over chicken or beef)
Mushrooms - ½ cup sliced
Tomatoes – 2 diced
Red Onions – Thinly sliced and chopped
¼ cup cheese (use almond cheese or mozzarella)
Fresh parsley
Parmesan Cheese
REAL Salt and ground black pepper
Preparation
1. Preheat your oven to 400 F.
2. Slice each bell pepper into 4 equal slices, removing the seeds.
3. Top each pepper quarter with pizza sauce and your choice of toppings.
4. Season the slices to taste with REAL salt and ground black pepper.
5. Cheese - sprinkle cheese/almond cheese on top of the slices.
6. Place the Pizza Pepper bites carefully on a lined baking sheet and place in the oven.
7. Bake for 12 to 15 minutes. If using almond cheese, stick them under the broiler and broil on high for 3 to 4 more minutes
8. Sprinkle fresh parsley and parmesan cheese on top and serve
Grillicious - Chicken on the BBQ
PREP - 45 mins
COOK - 10 mins
TOTAL TIME - 55 mins
SERVES 6
INGREDIENTS:
½ cup olive oil
½ cup balsamic vinegar
¼ cup coconut aminos or soy sauce
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 tsp dried rosemary
2 tbsp Dijon mustard
2 tsp REAL salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 8 thighs
INSTRUCTIONS:
1. Combine all ingredients, except for chicken, in a large mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken into a large Ziplock bag and pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.
GRILL:
1. Preheat grill to medium high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting the excess drip off.
3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
4. Baste the chicken occasionally with the reserved marinade.
5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
OPTIONAL:
Bring the reserved marinade to a boil, let simmer until slightly reduced. Use as a sauce on top of the chicken.
Motato Fries
INGREDIENTS:
3 Potatoes, washed and peeled
2 Tablespoons oil
1 Tsp Italian Seasoning
1 Tsp Paprika
Pinch Salt
Pinch Pepper
SAUCE INGREDIENTS:
½ cup Greek Yogurt
1 Tsp. Garlic Powder
2 Tbsp. Ketchup
½ Tsp Paprika
Juice from ½ lime.
Combine all ingredients into a bowl, stirring very well.
Preheat Oven: 425 F degrees
INTO BOWL:
Slice Potatoes into wedges
Drizzle oil onto the potatoes wedges
Add Italian Seasoning, Paprika, Salt and Pepper.
Coat well and stir with hands, distributing seasonings onto potato wedges
Parchment Paper:
Lay out Potato Wedges onto parchment paper evenly
