Hi Everyone!!!
How is everyone feeling today? We are excited to see the weekend quickly approaching!!! Hopefully you all enjoyed the workout yesterday! If you did not have time to get it in yesterday, try to fit it in today :)
This week's recipes are going to be focusing on cool summer items that are colorful and refreshing.
Cool off with a smoothie and get in a serving or so of fruits and vegetables at the same time!
Pineapple-Orange-Green Smoothie
1 whole orange, peeled*
1 cup fresh pineapple
2 cups fresh baby spinach (or other leafy green)
2 celery stalks
1/2 -3/4 cup water
(OPTIONAL) 2-3 ice cubes to make the smoothie colder
* Be sure to leave as much of the white pith under the peel attached to the orange as possible since this part is high in calcium.
Calories: 158 | Fat: 0.6g (grams) | Protein: 4.6g | Carbs: 40.4g | Calcium: 19% | Vitamin A: 96% | Vitamin C: 254%
Blueberry-Banana Smoothie
1 cup blueberries
1-2 whole bananas*
1 stalk celery
2 cups fresh baby spinach (or other leafy green)
1/2 – 1 cup water
Calories: 220 | Fat: 1g (gram) | Protein: 4.9g | Carbs: 56.3g | Calcium: 12% | Vitamin A: 88% | Vitamin C: 85% – * Nutrition information with one banana. A second medium banana will add 121 calories.
http://www.incrediblesmoothies.com/recipes/pineapple-smoothie-recipes-and-nutrition/
Looking for a fresh, cool lunch or dinner? How about making this chilled veggie-based soup!
- Prep Time:
- 45 min
- Inactive Prep Time:
- 2 hr 0 min
- Cook Time:
- --
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped (or canned tomatoes)
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chiffonade
Directions
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Serves 4
We hope you can have some fun with these recipes and make them your own. If you really like a certain fruit or vegetable, switch it out for something or add it in. If you come up with something interesting, post it for all of us to try :)
Happy Thursday!
Get Fit For It
D & K
