What’s even better than Summertime? Summertime Grilling! We just can’t get enough of being outside this time of year, especially those of us in the Midwest who understand how cold it can get. So when it’s July and August, we are not complaining! Here’s a great recipe for on the grill to keep your Summer hot! This is not your typical grilled steak or chicken breast recipe . What’s the best about grilled shrimp is that it feels fancy! It’s unlike “the usuals” for most families. Check it out…and this one is made easy with no mess! Thank goodness for the geniuses at Food Network, right!? Ingredients 2 large bell peppers, sliced 1/2-inch thick 1 large onion, sliced 1/2-inch thick 1 bunch scallions, quartered crosswise 2 tablespoons olive oil 1/2 teaspoon chipotle chile powder 1/2 teaspoon ground cumin Kosher salt 1 1/4 pounds extra-large peeled and deveined shrimp, tails removed 2 limes, halved Twelve 6-inch flour tortillas 1/2 cup loosely packed cilantro leaves and tender stems Salsa and chopped avocado for serving is optional, but oh so good! You’ll also need: 18-inch-wide heavy duty foil & a GRILL. Plan of Action! Prepare a grill for medium-high heat. Throw together the onions, scallions, bell pepper, oil, chile powder, cumin and 1/4 teaspoon salt in a large bowl. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable bowl mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the veggies in a single layer and then squeeze limes over the entire thing. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet. Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should […]
Ingredients 2 lbs zucchini (about 2-3 large zucchini) 9 oz package frozen artichoke hearts, thawed and squeezed of excess water zest of 1 lemon 1 tbsp lemon juice 2 cloves garlic 1 cup roughly chopped leaves of parsley (about 1/2 a bunch) 1/4 cup walnuts pinch of salt and pepper 1/4 cup extra virgin olive oil 1 oz parm cheese, grated (about 1/2 cup) Directions 1. Cut the stem off the zucchinis, then use a mandolin or potato peeler to slice them into long thin ribbons. They should be about 1/8 inch thick, if they’re too thin they won’t stand up on the own, but if they’re too thick, they won’t be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper. 2. Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough give them some little grill marks. Remove the grilled zucchini ribbons to a plate. 3. In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. 4. Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll. Serve and enjoy!
Combine the diced avocado, diced onion, cilantro and lime juice in a bowl, chill until ready to use. Mix chili powder, cumin, paprika, onion powder and black pepper together. Rub salmon fillets with a little olive oil and this seasoning mix. Grill salmon to desired doneness and top with avocado salsa. Serve over a large handful of spinach.
Top asparagus with cod or salmon (3-4 oz. for women, 5-7 oz. for men), sprinkle with a little Mrs. Dash. Top with mushrooms and diced onions and squeeze with fresh lemon. Wrap in foil packet and bake at 350 degrees for 30 minutes or grill over medium heat until cooked through
Chicken Grilling Packets 4 Chicken Breasts 3 Cups of Asparagus, cut in 1″ pieces 1 Large Onion, cut into large pieces 2 Red Peppers, cut into large pieces 2 Green Peppers, cut into large pieces Salt & Pepper (or Mrs. Dash Seasonings!) Lay flat two pieces of heavy tin foil and spray lightly with PAM cooking spray. Lay 4 oz. chicken breast on foil and season with salt, pepper, and/or Mrs. Dash Seasoning. Top chicken with vegetables. Fold foil sides together to form a packet. Place on grill and cook until chicken is cooked through. Enjoy! SERVES: 4 Exchanges: 4 Extra Lean Protein, 2 Vegetable
Salmon fillets (or any kind of fish) Sandwich Thins lettuce tomato onion non-fat Greek yogurt Ranch dip Grill salmon. Mix a carton of Greek yogurt with dry Ranch seasoning mix. Put salmon on a sandwich thin. Add tomato, lettuce, onion, and yogurt spread. Have a side salad with it!
1 1/2 lbs. flank steak 2 tsp chili pepper 1/4 tsp salt 2 tsp extra virgin olive oil 1 TBS lime juice lime wedges Heat grill. Season steak with chili pepper and salt. Combine olive oil and lime juice. Marinate steak in mixture at room temp for 15 minutes. Grill steak until done. Serve with grilled veggies!
1 red jalapeño chile (if you can take it!) 1 garlic clove, peeled 4 halibut fillets 2 large sliced red bell peppers Olive oil for brushing plus 2 tablespoons 2 teaspoons ground cumin, divided 2 teaspoons ground coriander, divided 1 lemon salt and pepper Heat grill. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Wrap fish, bell peppers,jalapeño, and garlic in tin foil and grill until thoroughly cooked. Transfer fish to plate. Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 2 tablespoons olive oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until puree forms. Season sauce with salt and pepper. Squeeze lemon juice over fish. Enjoy!
Now don't get us wrong, the grill has a special place in the Summertime rotation, but sometimes you are just too hot to stand over an open flame and what you really need is to cool down! This week we have a bunch of excellent, COLD salad recipes for you so you can give a major boost to your nutrition this summer, cool down your body, and delight your taste buds! Vegetable Bean Salad Try this large batch veggie-loaded cold salad with a sweet, and optionally spicy kick! Check it out: Cucumbers, cherry tomatoes, sweet peppers, corn, avocado, cilantro and beans get topped with a dressing of apple cider vinegar, olive oil, raw honey, hot sauce/chilies (to taste), garlic, and salt/pepper. This was a huge family hit! (The proof is in the picture...) It goes great with almost any main protein meal since you now have your vegetable, carb, and fat taken care of! TIP: Try using unfiltered apple cider vinegar. It is known to have many medicinal properties, including easing GI distress. Get the full recipe here! Zoodle Salad Zucchini + tomatoes + basil + mozzarella balls topped with balsamic vinegar. So simple! Sooo good...Get the recipe here! TIP: Balsamic vinegar is traditionally made in Italy from unfiltered, unfermented pressed grapes (not fermented alcohol like other vinegars) and aged like wine. The older the vinegar, the sweeter and more syrupy - not to mention more expensive. Beware: a lot of cheap balsamic vinegar is just an imitation, made by adding color to white wine. Look at the label for words like “grape must”, “aged grape must”, “Mosto d'Uva" or "DOC." Cold Shrimp Salad Shrimp is a good source of protein and a nice change of pace. This recipe can be made even quicker with precooked shrimp, then simply toss with a healthy dressing and served over lettuce leaves or as a salad topper/dressing. Shrimp with celery, red onion, and dill + dressing. We love simple - had you noticed? The dressing is made with mayo (could also part plain Greek yogurt part Mayo), lemon, and dijon. TIP: This recipe [...]
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