Fitness Food and You

How’s this for summer deliciousness??? Packed with nutrients–a must try!!

ingredients

1 large grapefruit

2 large bunches arugula, stems removed (10 cups)

1 ripe avocado, pitted and sliced

2 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

Cooking spray

3 (5-ounce) wild salmon fillets (skin on)

¼ cup toasted walnuts, roughly chopped

directions

Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and ¼ teaspoon each salt and pepper.

Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.

 (recipe found on http://www.health.com/health/recipe)

How’s this for something different? This recipe is great way to use summer zucchini in a very interesting way! ENJOY!

ingredients

3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise

1½ tsp. kosher salt, plus more

¼ cup blanched hazelnuts

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 small bunch mint, divided

1 small garlic clove, finely grated

2 Tbsp. white wine vinegar

¾ tsp. sugar

½ tsp. crushed red pepper flakes

Freshly ground black pepper

½ lemon

½ cup fresh ricotta

Flaky sea salt

directions

Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2″ pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt.

(recipe found on www.bonappetit.com)

Traditionally a low country boil is a Southern stew made with a combination of shrimp, sausage, corn and potatoes. Here is a new take—just grill it! It can’t be easier. This is my new favorite summer recipe–you have to try this!

ingredients

1 lb tiny new potatoes (for larger ones, cut in half)

3-4 ears of corn, broken in half

1-1 1/2 lb shrimp, cleaned and deveined

4 pork or chicken andouille sausages, sliced

old bay seasoning

1 lemon, quartered

olive oil

white wine

directions

Pre-heat the grill to high.

Using extra heavy aluminum foil, lay four sheets on the counter—about 20-24”. Divide the potatoes, corn, shrimp and sausages in the center of each sheet. Season with Old Bay and drizzle with olive oil. Fold the sides of the foil in, and squeeze ¼ lemon over each portion. Add a splash of white wine. Make a foil packet by pulling over one side, folding the edges to seal. Then fold the remaining two edges. Don’t seal the packet too tightly–you want to leave some room for the steam to expand.

Put foil packets on the grill, close the lid and let them cook for 20 minutes.

Remove from grill and enjoy!

 (This recipe was given to me by my friend, Alyssa.)