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!
Welcome to the Blog Help Desk! It's come to our attention that many of our members don't fully understand how to best utilize the blog AND some of our members didn't even realize it existed! So if you are new to the Ellipse Fitness Blog - Welcome! FORMAT Every day at Ellipse Fitness we strive to be the best part of your day - EVERY DAY! Part of that dedication includes keeping you up to date with the latest health and fitness information, nutrition information, and more! Each time you come to a session here with us we aim to leave you with at least one tidbit of useful information to help you reach your goals, but alas! Most people cannot come every day so you all inevitably miss something along the way, but that's where the Blog comes in! Catch up on anything you missed, find links to information or recipes we've discussed, and learn more about the topics we've covered! HOW TO USE THIS TOOL The Blog is just that - a tool to help make your path a little bit easier towards a happier, healthier life! • Search - To the right of this article you should see a box that says "To search type and hit enter". The blog is searchable by keywords to make it easier for you to reference things you want to read again or look for information on a subject of interest! • Categories - Below search you'll see a drop down selection box that says "Select a Category". Here you can easily filter posts only pertaining to the category you're interested in! Try selecting "Workouts" and bookmark a few for days you can't make it to the gym or are out of town. • Comments - At the end of each entry is a comment box - use this! Ask questions or relate experiences and get engaged in the conversation. This is about your health after all! • More! - Also on the right side of the browser you'll see some of our most popular blog posts, and our most recent [...]
Omega Fatty Acids: We often hear about the benefits of Omega-3’s through fish oil, flax/chia/hemp seeds, walnuts and more. But why? Both Omega-3 and Omega-6 are essential fats meaning our bodies cannot create them and we must consume them through food (or supplements). Our bodies use these fats to create other fats that have crucial functions in the body. However it is the ratio of Omega-6 to Omega-3 Fatty Acids consumed that nutrition experts are most concerned about. What is the proper ratio? For quite some time, it was suggested we ate a ratio of 1:1 (Omega-6: Omega-3). However in today’s world where a sizeable proportion of calories are derived from processed foods rich in vegetable oils and animal-derived fats (namely grain-fed cattle) the ratio has shifted for most people to consuming 10-15:1! This all has created the need to move closer to the 1:1 by increasing Omega-3 consumption and reducing Omega-6 consumption to reduce arthritis inflammation, lower cardiac risk, and reduce brain inflammation (ie Alzheimer’s, mental illness). In general, most organizations suggest around 500 mg/day of EPA/DHA, however The Institute of Medicine has gone a step further and encourages a daily intake of 1.6 g and 1.1 g per day for adult males and females, respectively. What foods are rich in Omega-3 Fatty Acids? First, it's important to know that there are three main types: • ALA (alpha-linolenic acid) • EPA (eicosapentaenoic acid) • DHA (docosahexaenoic acid) The first one - ALA - is found in many commonly consumed foods that also have Omega-6 Fatty Acids, hence there is less of a push for people to up their intake of ALA. Some foods with the highest ratio of Omega-3 to Omega-6 are fish and seafood, followed by beans (mung beans/black lentils), Peppermint and Spearmint herbs, green vegetables, tropical fruits, seeds, and mixed green salad. The only true food source rich in DHA/EPA is fatty fish such as wild-caught salmon. If you are vegan, or do not consume fatty fish or fish oil, you may need to consider using an algal oil (or perilla oil) supplement. Current and limited research [...]