 Photo by Meneer Zjeroen I generally don’t eat a lot of beef. In fact, I limit it to once or twice a week. I prefer to get my protein from healthier sources with less saturated fat, like fish, beans, poultry and plants. However, on the occasion that I do eat meat, it is going to be the grass-fed variety and here’s why.
Let’s start with our friend the cow
The cow’s body was designed to digest and survive on grasses. Many ranchers have switched to feeding cattle corn and grain-based diets because the feed is cheap, available year round and fattens the cattle quickly. Unfortunately, feeding cattle corn creates an acidic environment in the cows’ stomachs, and can make them sick. When you think of a cow in its natural environment, doing what it naturally does, you picture it grazing. Is it grazing on stalks of corn? No, it’s grazing on GRASS. Grass is a cow’s natural food; corn and processed grains are not.
Grass-fed cows have radically different nutritional benefits
When cows eat corn or grains, their body composition changes. These changes include an alteration in the balance of essential fats. Corn makes the meat much fattier, containing higher levels of dangerous saturated fats than grass-fed beef. In contrast, grass-fed beef is high in omega-3 fatty acids, which are much healthier for us.
Studies have found that grass-fed beef not only has less fat, but also has 3-5 times more conjugated linoleic acid (CLA) than grain-fed beef, showing that grass-fed may be an all-around healthier choice. CLA in its natural form is considered a potential weapon against cancer; it can also inhibit the formation of body fat while preserving muscle tissue. That’s why it is a favorite among body builders.
Isn’t Grass-fed Beef Expensive?
Most of the beef you find in a grocery store comes from corn-fed beef. Unless it is labeled as “grass-fed,” you can be pretty certain that the beef is, indeed, corn-fed. And almost all of that beef comes from somewhere outside of New England, often shipped halfway across the country. So while it might be cheaper than grass-fed beef, think about what you are actually saving.
 John Crow Farm: Grass-fed and local! In contrast, the beef that you get from a local farmer, at either the farmer’s market or in a meat CSA, is much more likely to be grass-fed. Not sure? Just ask your farmer, who is standing right there with you! A meat share is a great way to get grass-fed beef and support a local farmer at the same time. I get a meat share from John Crow Farm and split that share with a neighbor. It’s cost effective, leaner, tastier and healthier. Plus you get a variety of meat cuts, which makes meal planning interesting.
I made this delicious pot roast last weekend. The flavor and texture of the grass-fed beef was definitely superior.
Delicious Pot Roast
This must-share recipe comes from a friend in Utica, NY
Ingredients
- 2-3 lb Grass-fed Chuck Roast
- 1 large onion, peeled, chopped in half and sliced
- 3 cloves of garlic
- 1Tbs Worcestershire sauce
- 1Tbs brown sugar
- 1 tsp allspice
- Salt and pepper to taste
- 1 bottle (16oz) Spicy V-8 Juice
Directions
 Preheat oven 300 degrees.- Place sauté pan on med high heat, add 1Tbs oil and brown both sides of roast.
- Remove roast from pan; sauté onion and garlic until tender. Add Worcestershire sauce, brown sugar, allspice, salt, pepper and V-8 juice. Mix together.
- Place roast in a roasting pan. Pour V-8 mixture over meat to cover.
- Bake covered 2-2 1/2 hours until meat falls off bone or easily separates and shreds when a fork is twisted into the meat.
Download the recipe now!
Enjoy and develop a relationship with your local farmer. The cows and your body will thank you!
Denise
I am all for saving time, especially in the summer: who wants to be in the kitchen? This week’s recipes save time by sharing ingredients. Spend 5 extra minutes today for 3 meals instead of one!
I like to serve my Crab Mango Avocado Salad with Citrus Dressing at a luncheon or for dinner on super hot days. The Caribbean Quinoa Salad ingredients can all be prepped in advance. And the Salmon Burgers with Teriyaki Glaze & Mango Salsa? The salsa will keep in the fridge for several days; just throw the burgers on the grill and dinner will be ready in no time. How’s that for efficiency?
Here is what you do:
Serving Plan
Day 1: Crab Mango Avocado Salad and Gluten-free Corn Muffins
Day 2: Caribbean Quinoa Salad
Day 3: Salmon Burgers with Teriyaki Glaze & Mango Salsa
Day 1 Prep: 30 minutes
1. Preheat oven for Corn Muffins. Bake muffins according to recipe. While muffins are baking, being step 2: cooking quinoa.
2. Make quinoa for the Caribbean Salad, so it will be chilled and ready when you are. Make a double batch of quinoa: one for the Caribbean salad, one to keep on hand for a
quick protein-filled salad. While the quinoa is cooking, begin step 3.
3. Make a triple batch of the Citrus Dressing.
4. Cut up 3 mangos and 2 avocados as follows:
- For the Crab Salad, slice remaining mango and avocado and place in a medium bowl.
- For the Caribbean Salad, slice one mango and place in a covered container with one halved avocado (leave the avocado pit in to keep the avocado from turning brown).
- For the Salsa, cut one mango into 1/2-inch chunks; store in a small bowl. If you have 2 minutes, make the Salsa now: it will keep for 3-5 days!
5. Make the Crab Salad. Serve with Corn Muffins.
Day 2 Prep: 5 minutes
1. Combine quinoa, black beans, cilantro & Citrus Dressing. When ready to serve, gently combine with reserved mango and avocado.
Day 3 Prep: 15 minutes
1. Preheat oven or grill.
2. If pre-made, bring salsa out of fridge to warm to room temp. Otherwise, make salsa now.
3. Brush salmon patty (I like Trader Joe’s because it is just salmon, no fillers) with teriyaki sauce. Grill or broil salmon.
4. Serve salmon on a bed of mixed greens and top with mango salsa. Serve with chips or extra corn muffins.
So there you go: a few simple ingredients spread out to make three different meals. Enjoy your extra time with a walk after dinner 
– Denise
Download the recipes now!
 Crab Avocado Mango Salad with Gluten-free Corn Muffin Day 1 Recipes: Citrus Dressing, Crab Avocado Mango Salad & Gluten-free Corn Muffins
Citrus Dressing
This dressing is super versatile: make a double batch to make both the Caribbean Quinoa Salad and the Crab Mango Avocado Salad.
Ingredients
- 3 Tbs orange juice
- 1 Tbs fresh lime juice
- 1 Tbs honey
- 1 tsp orange peel, grated
- 3 Tbs extra-virgin olive oil
- 1/2 red onion, sliced paper thin
Directions
Combine the first 4 ingredients in a small bowl; whisk in oil. Season with salt and pepper, to taste. Mix in onion. Let marinate for 15 minutes.
Crab Mango Avocado Salad with Citrus Dressing
Wow your guests with this lovely refreshing salad!
Serves 4
Ingredients
- 1 recipe Citrus Dressing (above)
- 1 pound fresh lump crabmeat (Substitute: 3 cans Bumble Bee Fancy Crab, lump not pink)
- Prepped mango and avocado
- 12 large Boston lettuce leaves
Directions
Combine crabmeat, mango and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in enter of each plate, forming a bowl. Mound salad in lettuce bowls, and serve.
Notes from Denise
Double the dressing to keep on hand for a quick salad treat! Serve with Gluten-free Corn Muffins with Orange Zest (below).
Gluten-free Corn Muffins with Orange Zest
Ingredients
- 1 cup Pamela’s Baking & Pancake Mix – my favorite Gluten-free baking mix
- ¼ cup almond flour
- ¾ cup corn meal
- ¼ cup pure cane sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup almond or coconut milk
- ¼ cup grape seed oil
- 1 egg
- 1 TBS orange zest
Directions
Preheat oven 350. Mix all ingredients except orange zest in a bowl and blend. Pour batter in to muffin tins. Sprinkle with orange zest. Bake for 20 minutes.
 Caribbean Quinoa Salad: keep the mango & avocado separate from the salad until serving Day 2 Recipe: Caribbean Quinoa Salad
Caribbean Quinoa Salad
This is a great side dish for a BBQ or a meal in itself.
Combine:
- 2 cups cooked and chilled quinoa
- 1 can black beans, drained and rinsed
- 1/2 cup cilantro, chopped
- 4 TBS of Citrus Dressing
Keep the prepped avocado and mango in a separate container until you are ready to serve the salad so the avocado doesn’t get mushy.
When you are ready to serve the salad:
- Gently toss the mango and avocado into the quinoa mixture.
- Add ¼ cup of the Citrus Dressing
 Salmon Burgers with Teriyaki Glaze & Mango Salsa Day 3 Recipes: Salmon Burgers with Teriyaki Glaze & Mango Salsa
Salmon Burgers with Teriyaki Glaze & Mango Salsa
Combine:
- Prepped Mango
- 1/2 jalapeno pepper diced
- 1/4 cup cilantro chopped
- 1/4 cup Kalamata olives chopped
- 1/4 cup red onion chopped
- 1Tbs fresh Lime Juice
- 2 Tbs olive oil
- 1/4 tsp cumin
- Salt and pepper to taste
This will last 3-5 days in the refrigerator.
2. Brush a salmon patty (I like Trader Joe’s because it is just salmon, no fillers) with a teriyaki sauce. I use Soy Vay Island Teriyaki – found in most stores, good flavor, no preservatives used natural ingredients.
3. Grill or broil salmon. Place on a bed of mixed greens and top with mango salsa.
Not a fan of salmon? You could use chicken instead- but you will be missing out on those omega 3’s the salmon has to offer.
Download the recipes now!
 I’m back! Hope you had fun kicking off the Memorial Day weekend with a good ole BBQ. Did you try the beet dip on your DIY Burger?
Like I promised last week, here is my classic marinade and some simple healthy side dishes to go with any BBQ: a classic slaw with a low-fat twist, a tangy potato salad and an asparagus-avocado-tomato salad. To keep things simple, I have created a basic dressing for all three. Making your own dressing is the way to go — you can keep the calories down and nutrients up. Plus, fresh dressing just tastes better.
Classic Meat Marinade
Will help tenderize, lock in moisture & add great flavor. For 4 steaks or 8 chops.
Ingredients
- 2 garlic cloves crushed
- 4 good lugs of olive oil
- Juice of 1 lemon – I like to use the zest as well, especially for lamb
- 3 tsp fresh finely chopped herbs – rosemary, thyme, parsley
- ½ -1 tsp dried chili flakes or ground – chipotle is my choice
- Cracked pepper
- Salt: use sparingly in marinade as salt draws out moisture & can make meat tough
Directions
Mix in a bowl, zip lock bag or pour over meat tray, coat well, rest ½ – 1hr. Grill or broil meat as you would normally.
Simple Scrumptious Sides
Try keeping salad sides raw for maximum nutrients, crunch & less washing up. My master vinaigrette can be easily tweaked to make three different salads.
Karina’s Vinaigrette
Ingredients
- 6 Tbs extra virgin olive oil
- 1/2 lemon, juice
- 1 Tbsp white wine vinegar
- 2 tsp seeded mustard
- 2 tsp Dijon mustard
- Salt & pepper
Directions
Put all ingredients in a jar with a lid and give a good shake. Dress salad just before serving
Classic Slaw – low calorie style
Shredded carrot, red & white cabbage, broccoli stems & whatever else you love; fresh parsley, bell peppers, kale, broccolini & spinach make great additions.
Ingredients
- 4 cups shredded vegetables: carrots, cabbage, broccoli stems
- 1 batch Karina’s Vinaigrette
Directions
Combine slaw ingredients in serving bowl. Add half of the dressing and toss; taste and add more dressing as needed.
Baby Potato Salad with Mustard Dressing
Using a mustard-based dressing instead of mayonnaise ups the flavor while lowering the calories and fat.
Ingredients
- 1 pound fingerling potatoes
- 1 pound baby red potatoes
- 1 batch Karina’s Vinaigrette
- 2 spring onions, chopped
- Parsley, chopped
Directions
Add potatoes to pot of cold water, bring to a boil and simmer until tender; cool & slice potatoes.
Dress with the classic slaw dressing but add an extra teaspoon of seeded mustard, 2 chopped spring onions and a handful of chopped parsley.
Asparagus, Cherry Tomato & Avocado Salad
This salad has it all: awesome nutrients, good fat and beautiful colors. Plus, it goes with anything you put on the grill!
Ingredients
- 1 bunch asparagus, snap off woody end stems & cut into thirds
- 1 pint cherry tomatoes, sliced in half
- 2 avocados, skinned, deseeded & diced
- 1 batch Karina’s Vinaigrette
- 1/2 lemon
Directions
- Bring saucepan of water to boil, add asparagus. Cook for just 1 minute, drain & refresh in cold water: this stops the cooking process and helps retain nutrients & crunch.
- In a bowl, add cherry tomatoes, asparagus & avocado.
- Dress with slaw dressing but don’t add seeded mustard, just Dijon + an extra squeeze of lemon juice. Stir gently.
Download recipes now
Enjoy your BBQ and let me know how you liked the recipes!
 The Energized Body welcomes Karina Hines! Hello Energized Bodies!
Last week, I gave you some tips on how to increase your calorie burn. Did you try the interval work out? Will you stick with it? You have only 5 more weeks to go
Today, I am very excited to introduce Karina Hines, the newest member of the Energized Body Team.
Karina is an Australian-born gourmet chef. She is a perfect fit for The Energized Body because of her passion for light, healthy, innovative dishes using the freshest ingredients available. She will be sharing her recipes and tips as a guest blogger on The Energized Body Fit Foodie Blog. Lucky us!! Learn more about Karina
Karina’s Post: Low calorie cook-out
The sun is shining & spring has sprung and the great American Memorial Day celebrations are upon us, which marks the beginning of the cook-out season. Americans call it a cook-out, Aussies a Barbie, South Africans a Braai, South Americans an Asado and Europeans call it a Barbacoa, a word which originated from the Caribbean; all of it is associated with a scared pit of fire.
Call it what you will, that first outdoor meal of the season brings back memories of the essence of summer: long warm summer nights, surrounded by family & friends, sharing food & fun.
The food bit can be tricky when you are trying to watch your weight. I have a few tips & recipes to share with you that will help you cut calories, spend minimal time in the kitchen and impress your guests with seriously tasty food.
 Aussie-style burgers Appetizers & Snacks
These are the easiest to prepare & eat but often have the most hidden calories. Try preparing your favorite dishes at home: you can tweak the recipes to keep them healthy and still enjoy tasty little treats. Adding veggies into dips is a great way to up the flavor while trimming calories. In Australia, a BBQ is not a BBQ unless there are beets involved; in fact, a burger isn’t quite right without sliced pickled beetroot, yes beetroot (that’s Australian for beet). So replace the mayo with this yummy dip!
Beet & Yogurt Dip
Ingredients
- 4 cooked beets
- 1 cup Greek yogurt – low to no fat
- 10 mint leaves, chopped – can use basil, marjoram, chives or parsley
- 10 walnuts, chopped
Directions
1. Cook beets:
- Roast — individually wrap in foil drizzled with olive oil & roast at 400 degrees until fork tender (45min-1 hour); cool & peel
- Boil (like a potato) with skin on til tender; cool & peel
- Or Cheat & buy vac packed already cooked ones
2. Process or grate beets, mix in yogurt, herbs, chopped nuts & season with salt & pepper to taste. Can be made a day in advance, covered & fridge, stir & serve sprinkled with walnuts, has an amazing color & a great flavor.
Time to Grill!
Homemade burgers always taste so much better, plus you can add a little zest & zing. The patties can be made in advance or better still, make a double batch & freeze half, so you’ll be ready for your next cook-out. Cut calories by skipping the bun or opt for a whole-wheat pita pocket or tortilla. Have picky eaters? Add a little hidden color: mix in grated zucchini or carrots. Kids will love them & get a vitamin boost. Don’t forget to dollop on the beet dip!
DIY Burgers
Serves 8
Ingredients
- 2 lbs 85% lean ground beef – grass fed if possible – ground bison if you’re adventurous!
- 1 large red onion, finely diced
- 2-4 cloves garlic, finely chopped or minced
- 1 handful fresh herbs, chopped – rosemary, thyme, parsley, chives, basil, oregano
- 3-4 Tbs tomato paste
- Salt & pepper to taste
- to help bind together – egg, breadcrumbs or almond meal
- For zing – chilli flakes, paprika, cayenne, fresh ginger, lemon zest
- For zest – sundried tomatoes, feta, pinenuts or lemongrass, lime zest
Directions
Mix all ingredients together, roll into burger shapes, cover & refrigerate until ready to cook.
Download recipes here!
Come back next week for my healthy BBQ marinades and side dishes. Until then, Happy Memorial Day! — Karina
Boost your Calorie Burn with Interval Training
 Are you ready? Ok, so you say “I’m going to get in shape for summer” – really! You know that one of the keys to losing weight is improving your diet, so you try to eat your veggies, cut down on sugar, wheat, dairy and processed foods. But the other key is to increase the number of calories you expend – in other words, moving the body!
The most effective way to speed up your calorie burn is through interval training, which mixes intense and moderate exercise in the same workout. I’m a big fan of interval training – it’s easy, efficient and really works!
Advantages of Interval Training
There’s increasing amounts of evidence supporting the notion that interval training can cut your workout time significantly while burning fat and improving fitness more quickly. A win-win in my book – who has time to spend hours in the gym?
Here are the advantages to using this technique:
- You burn extra calories for up to 8 hours after your interval session – yeah!
- Your heart and lungs become bigger, stronger, and able to take on sudden intense challenges more easily and recover quickly
- Interval cardio is much more time efficient. You only need two to three 30-minute interval cardio sessions per week – now we’re talking
I like using Dr. Mercola’s Peak 8 interval program. It’s a little more intense, but requires less time and is very effective. I like to get the most out of my exercise time, don’t you? The actual sprinting totals only 4 minutes! And you can do this anywhere — at the gym, or by just walking or running on flat ground.
Here’s what a typical peak fitness routine might look like:
- Warm up for three minutes
- Push yourself as hard and fast as you can for 30 seconds – you should feel like you couldn’t possibly go on another few seconds
- Recover for 90 seconds
- Repeat the high intensity exercise and recovery 7 more times
Not in great shape or just starting to exercise? Start with two or three repetitions, and work your way up to eight. You may even need to start with just walking.
 Bananas are great for potassium What should I eat before a work out?
You want a carbohydrate-rich, easily digested snack to provide the most energy. Skip the high protein choices because they take too long to digest.
15 minutes before: Eat a banana. You will have fuel to burn during your workout and potassium to replenish electrolytes lost by sweating.
 Banana + Peanut Butter = Sustained Energy 30 minutes before: Add a tablespoon of peanut butter to your banana. The niacin in the peanut butter helps to convert the bananas carbs into energy. The healthy fat and protein keep your blood sugar steady.
One hour before: Add a whole grain wrap or slice of whole grain bread to the banana and peanut butter. This provides a complex carb, which the body digests more slowly and will provide fuel for a longer workout.
 Add a wrap for your longer workout
Only 6 Weeks until the 4th of July!
If you want to be summer-ready, commit to doing the interval training cardio routine 2-3 times a week and follow my online Spring Delicious Detox. You will have real weight loss, and look and feel fabulous this summer!
 Who would think that this “garnish herb” would offer such an abundance of nutritional value and virtually no calories? I try to throw it into my smoothies or salads every day – here’s why:
Parsley has one of the highest concentration of flavonoids of all foods. Flavonoids are a powerful antioxidant and anti-inflammatory compound that provide cardiovascular protection, cancer protection and hinders the aging process – got to love that!
Parsley is very high in iron and vitamin C, which increases the absorption of iron. It is a blood purifier and helps to kill bacteria in the body. It also helps rejuvenate the liver by cleansing it of toxins. And because of its high enzyme content, parsley enhances digestive activity and elimination.
Better think twice about pushing off that little green garnish
Tabouli is a great way to get a whopping dose of parsley. I have made mine even better by swapping out the traditional bulgur wheat with hemp hearts (raw shelled hemp seeds). I love the rich nutty flavor of these little seeds.
 Hemp Hearts are delicious and make you look good! Hempseeds
Hempseeds are an easily digestible plant protein. Just 3 tablespoons provides 10 grams of protein. Another bonus is that hemp is loaded with Omega 3 fats, and the minerals magnesium, zinc, iron and phosphorus, which will help your skin and hair will look beautiful!
Here is a recipe that brings you both of these power ingredients in a delicious, simple way.
Tabouli Salad with Hemp
Ingredients
- 1 huge bunch of either curly parsley or flat parsley, chopped
- ½ white onion, diced or 4 scallions
- 1 medium tomato, diced
- 5 heaping TBS of Hempseeds Hemp Hearts
- Juice of 1 lemon
- 1 clove of garlic minced
- ¼ cup of olive oil
- Himalayan or sea salt, to taste
Directions
Chop the parsley and toss it in a large bowl with the tomato, onion and hempseeds. In a blender, mix lemon, garlic, olive oil and sea salt until a smooth consistency. Pour over the salad and mix well. You’re ready to go!
Download this recipe now
 Hemp Heart Tabouli is a great way to get your parsley! I’m addicted to this salad! So fresh and flavorful. The beauty is that it’s so easy to make and versatile – use as an appetizer, snack or in a wrap with some hummus.
Give it a try and let me know how you like it.
 Spring time = Busy Sport Season for Families
Are you trying to figure out how to feed your family a healthy meal while shuffling your kids to their various sports?
Don’t reach for the fast food. Think Soup! You can make it ahead of time, scoop up a bowl pre-game, post-game or even bring it to the game in a thermos and enjoy while you are watching the game.
The beauty of soup is that it is simple and you can make it into a complete power meal by adding greens, lean protein, and a variety of veggies. Here is one that our family loves.
The nutrient highlight in this soup is the Kale. Kale is one of the of the healthiest foods you can eat. It tops the list of the most potent antioxidant vegetables and provides 17 essential nutrients, including 100% of the adult RDA for vitamin A and vitamin C in a single serving. It is an especially rich source of the phytochemicals lutein and zeaxanthin now famous for promoting eye and vision health.
What’s really cool is that kale is also a great source of calcium. And did you know that the body absorbs 59% of the calcium in kale while only 32% of the calcium in milk? See this great article from Dr. Scott Skull on calcium sources in plants. So if you want to help your kids (or you) be strong healthy athletes, slip in the kale for strong bones and good vision!
The polenta is used as a thickener, to help make the soup a little heartier. I like using spicy Italian turkey sausage to add a little extra zip; you could also use sweet Italian sausage.
 Kale Italian-turkey-sausage Soup Kale with Italian-Turkey-Sausage Soup
I always have a stash of Aleppo pepper in my pantry. It comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. I find mine at Sofra in Cambridge or you can find it in gourmet markets. If necessary, you can substitute red pepper flakes.
Ingredients
- 2 tablespoons olive oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped peeled carrot
- 3/4 cup well-washed thinly sliced leeks
- 1 teaspoon finely chopped garlic
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Aleppo pepper or red pepper flakes
- 8 ounces Italian Turkey sausage (sweet or hot), casings removed
- 2 tablespoons cornmeal to thicken (optional)
- 5 cups Chicken or Vegetable Stock
- 4 cups packed stemmed and coarsely chopped kale
- Grated Parmigiano-Reggiano for serving
Directions
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.
Download this recipe!
 Spring is the season for asparagus!
You know it’s Spring when you see fresh asparagus. There is another reason why I love asparagus and that it is a delightful detox. Just when we need it after a long winter – do you think that is why Mother Nature brings it to us in spring?
As part of my Spring Reboot, I will be incorporating asparagus and miso into the recipes because they are both great cleansers for the body.
Asparagus is an excellent source of glutathione, a detoxifying compound that helps break down cancer-causing agents and harmful free radicals. Glutathione can help protect against cancers of the bone, breast, throat, lung and colon.
Miso is known to cleanse the digestive system, replenishes healthy intestinal flora, regulates cholesterol and flushes away toxins.
Asparagus and Miso are brought together here in a delicious cleansing salad. Look good? This is just one of the salads you will be enjoying during week 2 of the Spring Reboot. Delish!
Mixed Greens Salad with Spicy Seared Scallops, Roasted Asparagus and Creamy Miso Dressing
A delicious salad, that brings in all the cleansing beauties of spring!
Creamy Miso dressing
Ingredients
- one shallot, minced
- 1 garlic clove, minced
- 3 tablespoons lemon juice
- 2 tablespoons mellow white miso.
- 2 tablespoons tahini.
- ½ cup extra virgin olive oil
- 1/4 cup water
Directions
Place all ingredients in food processor or blender and pulse to combine. Makes 1 cup
Spicy Seared Scallops
Ingredients
- 2 tablespoons grape seed oil or coconut oil
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon garlic salt.
- Half teaspoon chili powder
- half pound fresh sea scallops.
Directions
Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne & black pepper, garlic, salt and chili powder. Gently roll the scallops in the spices. Heat a nonstick skillet over medium-high heat until very hot. Pour in The oil and heat until it just begins to smoke.
Carefully place each scallop in the pan with flat side down. Cook for 2 min. per side, flipping them once. Cover and set aside.
Salad
Ingredients
- 6 to 8 cups of mixed greens
- 1 small red onion, thinly sliced
- 4 radishes, thinly sliced
- half pound of asparagus cut into 1 inch lengths
Directions
To roast asparagus: preheat oven to 400 degrees. Toss asparagus with 1 tablespoon olive oil. Sprinkle with Himalayan sea salt. Place on cookie sheet and roast for 20 to 30 min. until tender.
In a large bowl mix greens, red onion, radishes, asparagus and one cup of creamy miso dressing. Toss. Place salad mixture on a large platter. Top with scallops. Serve with dressing on the side.
Notes from Denise
Don’t feel like scallops? Add cubed avocado instead – yum!
Click to download this recipe
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Let me know how you like the salad or send me one of your favorite asparagus recipes – It would be great hearing from you.
Lastly, if you want to detox, shed weight while eating great salads like this one, sign up for my Spring Reboot program. You can participate online or in person! Find out more here.
Happy Spring!
 As a Catholic, I am partaking in a peaceful week of reflection, penance and fasting as we prepare for Christ’s resurrection on Easter Sunday. The traditional name given to this week is Holy Week. It starts with Palm Sunday, followed by Holy Thursday, and Good Friday. I love the services and the quiet reflective quality that this week brings. Followed by a joyous Easter celebration with family and friends.
Here are some simple meals so you, too, can have a little easier week, regardless if you are celebrating Easter or not.
Holy Thursday – Crock Pot Bolognese Sauce – one of my family’s favorites. I used John Crows Grass feed beef for this recipe and have included a simple recipe to make your own non-dairy Parmesan (so good!) and Italian spice mix – Two flavorings worth having in your panty.
Good Friday – A day we abstain from meat. This Crock Pot meal – Sweet potato, Kale, Coconut Curry soup – is very filling and so flavorful. The big bonus is that it can be cooking while you attend the services.
Easter Sunday – Yea! A joyful day full of praise, singing and celebrating with family and friends. We traditionally have Glazed Ham with Pineapple-Mustard Sauce.
I’ll also include a spring salad filled with detoxing ingredients and tossed with my new favorite Ginger Miso Dressing. This sweet salad dressing complements the savory flavor of the ham.
And for dessert? It wouldn’t be spring without Carrot Cake!
I tweaked an old family recipe and made it gluten free. I always try to have at least one gluten free dessert available to my guests. This one is healthier and tastes great! My kids loved it and even gave thumbs up on the non-dairy cream cheese icing (only one of them could detect something “different” in the icing and she still inhaled it).
I hope you enjoy these recipes as we welcome spring and celebrate Easter.
Blessings to you and your families!
St. Patrick’s Day has always been a favorite of mine. Wearing green, sipping a Guinness, and sharing a traditional Irish meal with the family. It’s all fun, but what is the day really about?
March 17this a day that we remember the remarkable St. Patrick, the patron saint of Ireland, who actually had good reason to despise the Irish.
This is a story of a 16-year-old boy taken by Irish pirates from his family in Britain around 387 AD. They brought him to Ireland as a slave, and it was 6 years before he was able to escape. You would expect him to be filled with vengeance; instead, the solace he found in God during his enslavement filled him with passion for the Irish. He never lost sight of his dream – to return to Ireland to share his joy in the Christian faith.
Returning to Ireland in his fifties – old age by the standards of the time – he experienced arrests and death threats. However, he was not deterred. He continued with his simple message of love, converting Kings and baptizing whole clans. His efforts resulted in ridding Ireland of slavery and human sacrifice, as well as establishing churches and schools.
As we wear green in honor of St. Patrick, let’s reflect on the “Power of One.” One man faced with insurmountable obstacles, who swayed an entire nation with his humility, perseverance, compassion and undying faith.
A life of significance comes from a life of giving. We can all make a difference in our own little corner of the world by practicing a life of giving as St. Patrick did. And it starts with those closest to you: family, co-workers and friends. So let’s start by coming together and sharing a traditional Irish meal in honor of St. Patrick!
This is what I will be preparing for my family (click the recipe name to download):
Irish Corned Beef, Cabbage and Vegetable Dinner
Spinach and Pear salad with Maple vinaigrette
Gluten-Free Lime and Coconut Bars
Of course, the Fit Foodie in me will start my day with my Green Lemonade before indulging in a Guinness or Irish whiskey Did you know that dark beers, like Guinness, have more minerals over refined, lighter-colored varieties? Plus, the carbohydrates in dark beers are absorbed more slowly into the bloodstream so they have less of an unsettling effect on your blood sugar level.
Good news, huh? So feel good about sipping your Guinness
“Top of the Morn to Ya”
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