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Grilled Shrimp Ceviche

grilled shrimp ceviche

Courtesy of the Body Balance Diet.

INGREDIENTS:

4 oz Grilled Shrimp (Steamed optional)

½ Sweet Onion

1 Tomato

½ Cucumber

1 Avocado

1 Jalapeno

Fresh Cilantro

Fresh Lime

Sea Salt & Fresh Ground Pepper (to taste)

DIRECTIONS:

1. Cook shrimp as desired

2. Chop onion, tomato, cucumber, avocado & jalapeno

3. Combine ingredients in bowl with chopped cilantro, lime juice, S & P

Mince Kebabs with Satay Sauce

Ingredients:
500g mince meat, beef or lamb
1 white onion, grated
2 garlic cloves, finely grated
½ tsp ground ginger
1tsp chilli flakes
1tbs olive oil
2tsp curry powder
½ tsp turmeric

Satay Sauce:
1 small white onion, grated
2 garlic cloves, grated
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chilli flakes

Prep:

Pre-heat a grill to medium heat.

Place all kebab ingredients into a medium size mixing bowl, combine well.

Roll mixture into small sausage shapes, thread onto a skewers and place on grill for 5-6 minutes or until cooked through.

To make the almond sauce, place the oil, onion and garlic into a pan and fry on low heat for 5 minutes or until slightly browned.

Add almond butter, coconut cream and soy sauce, stir consistently until thickened. Remove from heat and stir in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.

To serve, place kebabs on some salad leaves and spoon satay sauce over the top.

Bought too many tomatoes and avocados?

Breakfast – Spinach and egg white omelet with roasted tomatoes

Snack – Avocado rolls (chopped avocado w/ your choice of added veggies dressed with lemon juice wrapped in lettuce)

Dinner – Pan-Seared scallops with roasted tomatoes and fresh basil
desired (recommended: Mashed or pan-fried slices)

Orange-Glazed Salmon Fillets with Rosemary over Sweet Potato

Yield: 4 servings

Ingredients:
4 6oz salmon fillets
Ground black pepper
cooking spray (evo in spray bottle)
2 tbsp minced shallots
½ tsp chopped fresh rosemary
¾ cup fresh squeezed orange juice (~2 oranges)
1 tbsp organic honey (thinned like maple syrup)

Prep:

1. Cook fillets on skillet over medium-high heat for ~2 min on each side or until desired doneness. Remove from pan.
2. Saute’ shallots in the skillet ~30 seconds. Add juice and honey, cook ~1 min. Return fillets to pan, cooking ~ 1 min on each side.
3. Plate over sweet potatoes cooked as desired (recommended: Mashed or pan-fried slices)

Lime Zest Chicken w/ Avocado Salsa

Yield: 4 servings

Ingredients:
2 tbsp minced fresh cilantro
2 ½ tbsp fresh lime juice
1 ½ tbsp EVO
4 (6 oz chicken breast)
cooking spray (EVO in a spray bottle)

Salsa
1 cup chopped plum tomato
2 tbsp finely chopped onion
2 tbsp fresh lime juice
ground pepper
1 avocado, peeled and chopped

Prep:
Combine cilantro, lime juice and EVO in a bowl to marinate chicken breasts. Marinade ~3 min. Heat and spray a grill pan (for those beautiful grill marks) or a sauté pan. Cook chicken ~6 min on each side or until done.  Plate and cover with about ¼ cup salsa.

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