Tag: summer

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

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/

Sweet Tea and Mango Cream Popsicles

sweet tea and mango cream pops

It’s National Popsicle Week! That is just a good excuse for me to bring you these healthy and refreshing popsicle recipes. The first pop is the summer staple, Sweet Tea. Antioxidant rich black tea, fresh lemon slices and a hint of organic honey flavor these refreshing popsicles. Next up are the Mango Cream Popsicles; fresh, naturally sweet mango and creamy almond milk make a tropical combination perfect for summertime. Get your sweat on and cool off with either one of these delicious frozen treats.

Sweet Tea and Mango Cream Popsicles

 

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Sweet Tea and Mango Cream Popsicles

Yield: 2 of each popsicle

Sweet Tea and Mango Cream Popsicles

Ingredients

  • For Sweet Tea Pops
  • 1 c boiling water
  • 1 black tea bag
  • 1 thinly sliced piece of lemon, quartered
  • 2 tbsp organic honey
  • For Mango Cream Pops
  • 2/3 c ripe diced mango, divided
  • 1/2 c unsweetened almond milk

Instructions

  1. For sweet tea pops, steep tea bag for 5 minutes, stir in honey. Pour into Popsicle molds and drop in two lemon quarters in each mold.
  2. For mango pops, in a blender add 1/2 of the diced mango and almond milk. Blend until smooth. Stir in the rest of the diced mango and pour into Popsicle molds.
  3. Freeze 1 hour. Add Popsicle sticks and freeze two hours longer. Run under luke warm water and gently remove from molds.
http://freshandfit.org/sweet-tea-and-mango-cream-popsicles/

Summer Plum Galette with Almond Oat Crust

Summer Plum Galette Recipe

One of the most visually appealing recipes to me is the Galette. It is like a rustic pie that can be savory or sweet, with the filling gently nestled between the crust. I wanted to make one that wouldn’t completely destroy our summer fitness plans; so I created a crust using fresh oats and flaxseeds with lots of fiber and healthy fat. There is still a lot of butter in this delicate crust, so be sure to use a good grass-fed one like Kerry Gold. The filling is sweet and tart plums, a readily available rich and deep colored stone fruit during the summertime. Once slightly cooled, the galette is dusted with a little powdered sugar, just gorgeous.  Easier than pie!

Summer Plum Galette

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Summer Plum Galette with Almond Oat Crust

Yield: 8 slices

Summer Plum Galette with Almond Oat Crust

Ingredients

  • For Crust
  • 2 c rolled oats
  • 1 tbsp ground flaxseed
  • 1 stick cold grass-fed butter, cut into small slices.
  • 1 tbsp ice cold water
  • 2 tbsp brown sugar
  • 1/4 tsp sea salt
  • 1 tsp almond extract
  • 1 tbsp all purpose flour for rolling out dough.
  • For Filling:
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 4 plums thinly sliced
  • 2 tbsp powdered sugar for dusting

Instructions

  1. Begin by pulsing oats in a food processor until fine (if using whole oats). If using whole flaxseeds, pulse those with the oats now.
  2. In a medium bowl, whisk together the oat flour, flaxseed, salt and 2 tbsp brown sugar.
  3. Using your hands or a pastry cutter, break up butter into dried ingredients until clumpy
  4. Add 1/4 c ice water (cubes removed) and shape dough into a ball.
  5. Press dough down into a think circle. Wrap in plastic or baggy. Refrigerate one hour.
  6. While dough chills, melt butter for filling in microwave 30 seconds. Combine with brown sugar.
  7. Thinly slice plums into half moon shapes. Combine plums with melted butter, and brown sugar. Stir.
  8. Preheat oven to 400. Once dough chills, roll it out using a rolling pin on a piece of floured parchment paper into a 12 inch circle.
  9. Fold up edges lightly, sort of like you would for pizza, this makes it easier to fold later. Transfer to a baking sheet on parchment paper.
  10. Assemble plum mixture in the center and fold up edges around the filling. Leave any excess butter in the bowl or crust may get soggy.
  11. Bake 35-40 minutes. Allow to cool at least 10 minutes. Lightly dust with powdered sugar.
http://freshandfit.org/summer-plum-galette-with-almond-oat-crust/