On Sunday, Sammy found these two great recipes and made our lunch a midday treat. It achieved my personal training nutrition focus (veggies, fish, and beans) and tasted great! Give it a try!
Southwestern Kale Salad
3 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil canola oil
1 tablespoon honey
1 teaspoon ancho chili powder
1/2 teaspoon ground cumin
1 garlic clove, minced
1 jalapeño, seeded and finely diced
3 ears of corn, kernels removed from cob
1 green bell pepper, small dice
1/4 cup red onion, small dice
Freshly ground pepper
2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
One 15-ounce can of black beans, rinsed and drained
1. Whisk together the lime juice, three tablespoons canola oil, honey, chili powder, cumin, garlic and jalapeño. Season with salt and pepper and set aside.
2. In a large sauté pan, heat one tablespoon of the oil over moderate heat. Add the corn, red bell pepper and onion and sauté for two minutes. Season with salt and pepper, remove from the heat, and set aside.
3. In a large bowl, toss the kale with the vinaigrette, cooked vegetables and black beans and serve.
****Courtesy of FoodandWine.com
Blackened Cajun Mahi
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
(2) 6-oz wild caught Mahi Mahi** filets, thawed and patted dry 1 tablespoon coconut oil
1. Make the spice rub by combining all the dried spices on a plate and stirring with a fork to combine.
2. Heat a medium size skillet over medium high heat. While it is heating up, dredge the fish filets in the spice rub and coat evenly. When the pan is warm, add the coconut oil, and cook the spice rubbed fish until cooked thru. Cooking time will depending on the thickness of your fish. Typically about 3 to 4 minutes per side. Serve warm.
****Courtesy of TasteLovely.com
Weight Loss Recipe: Blackened Mahi with a Southwestern Kale Salad
Ingredients for Chicken:
1 lb boneless skinless chicken breasts (2 large breasts)
1 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil, divided
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper
Nonstick cooking oil spray
Directions for Chicken:
-Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
-In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt).
-Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with plastic wrap, or close the zipper bag.
-Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
-Preheat oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
-Place the chicken in the oven. Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking.
-Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces. Heat 1 tbsp of oil in a skillet on the stovetop over medium.
-Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
-Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
Chicken recipe courtesy of http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
Directions for Veggie Slaw:
-Toss a package of broccoli slaw, 12 quartered cherry tomatoes, 4 tbsp of pine nuts, 1 tbsp of rice vinegar, 1/2 of a squeezed lemon, a dash of salt, and a dash of pepper.
-Season with additional salt and pepper to taste, if desired. Serve cold.
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Ingredients for the Kale Smoothie Weight Loss Recipe:
-1/2 cup of green grapes
-1/2 cup of pineapples
-1 cup or more of kale packed tight
-1 cup of spinach
-8 ounces of coconut water
-1 dash cayenne pepper
-1 tablespoon chia/flax blend
Directions for the Kale Smoothie Weight Loss Recipe:
Freeze the mix in a quart size bag. Thaw until the fruits are just slightly frozen. They will give the smoothie the frozen texture and taste without adding extra ice. Courtesy of Kena Blair Farrell
Are you having trouble losing weight? You may need to change your morning routine. Read 30 Best Breakfast Habits to Drop 5 Pounds.
Author: Michael Moody Fitness
Weight Loss Recipe: Kena's Kale Smoothie
My personal training clients are always looking for new weight loss recipes. You can never go wrong by choosing ingredients that are fruits, vegetables, beans, seeds, and legumes. Finding a tasty combination to keep you on your track to weight loss and looking fabulous is the tough part, though.
I recommend googling the terms "fast recipes" and begin experimenting to see what you like. Cooking is a science after all! The NY Times recently posted a quick and delicious recipe for Watermelon and Tomato Salsa. This is a great refreshing summer recipe that won't upset your personal trainer and will keep the waistline tight!