Category: Fresh Recipes

Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

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Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad

Ingredients

  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
http://freshandfit.org/jalapeno-corn-chowder-salad/

 

Jalapeño Corn Chowder Salad by freshandfit.org

 

 

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

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Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes

Strawberry Banana Protein Ice Cream with Toasted Coconut

strawberry banana ice cream with coconut

What would summer be without an ice cream recipe? And since this is Fresh and Fit, it has to be a healthy yummy frozen dream. Something with fresh fruit, toasty goodness and a light creaminess. That is what you will find in this strawberry banana protein ice cream with toasted coconut. That’s right, protein! You will be adding a scoop of your favorite vanilla protein powder to this recipe. The end result is a light and frosty not heavy ice cream, or icy cream if you will, that you can eat in a cone or right out of a bowl. It satisfies the sweet and creamy craving with a little toasty crunch from the coconut. You aren’t regretting eating ice cream and you are satisfied; a win win if you ask me!

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Strawberry Banana Protein Ice Cream with Toasted Coconut

Yield: 4-6 servings

Strawberry Banana Protein Ice Cream with Toasted Coconut

Ingredients

  • 5 ripe frozen strawberries (freeze strawberries 2 hours or overnight)
  • 1/2 a ripe frozen banana (freeze 2 hours or overnight)
  • 2 c unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 4 tbsp unsweetened coconut flakes

Instructions

  1. In a blender, combine all ingredients. Blend until smooth.
  2. Pour into small glass tupperware. Cover and freeze for 1 hour.
  3. Remove from freezer and stir, scraping sides. Return to freezer for 3 more hours.
  4. Heat a small pan over medium heat. Add coconut flakes and toast for 3-5 minutes, until just lightly golden brown.
  5. Once frozen, use an ice cream scoop to scoop out ice cream. Top with toasted coconut.
http://freshandfit.org/strawberry-banana-protein-ice-cream-with-toasted-coconut/

Strawberry Banana Protein Ice Cream

Grilled Stuffed Sweet Peppers

grilled stuffed sweet peppers recipe

These grilled stuffed sweet peppers make the perfect pairing with all of your summertime entrees. They can be served as a side dish or vegetarian option and are equally delicious hot or cold. Best of all, they are highly nutritious; with high protein quinoa, fresh tomato and onion and creamy herbed goat cheese. They are easy to put together and grill up in minutes. Happy grilling!

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Grilled Stuffed Sweet Peppers

Yield: 6 stuffed pepper halves

Grilled Stuffed Sweet Peppers

Ingredients

  • 3 long sweet peppers, sliced lengthwise/seeds removed
  • 1/4 c dry quinoa
  • 1/3 c minced onion
  • 1/3 c soft herb goat cheese at room temperature
  • 1/3 c corn kernels, thawed if frozen
  • 1 Roma tomato, diced
  • 1 handful chopped cilantro

Instructions

  1. Preheat grill to 400. Cook quinoa according to package directions
  2. In a small bowl combine quinoa, corn, tomato, onion and goat cheese. Mix until goat cheese is coated over vegetables.
  3. Spoon mixture into peppers.
  4. Season with salt and pepper. Set on grill for 5 minutes. Serve immediately or chill and serve cold. Garnish with chopped cilantro.
http://freshandfit.org/grilled-stuffed-sweet-peppers/