summer recipes

Fat Burning Breakfast Smoothies!


It's Summertime, and I HATE EATING BREAKFAST.

But in the summer especially, I wake up and I am hot, and sticky, and I just want to drink coffee.  And if it was up to me, I would just drink (cold brew) coffee.  But then I would go to my workouts and die, because I didn't eat anything.

Today I am going to show you how to make two smoothies, that will literally take you less than two minutes each to make.  They are full of fat burning foods!  Things that rev your metabolism, fight off cancer, give you vitamins and minerals, and OH YEAH, improve your immune system.

I even sneak a little caffeine in mine, so I can wake up in the morning.  They are the perfect breakfast for summertime, because they're cold and you don't have to feel like you just ate something really heavy.  We need all the help we can get!  IT. IS. HOT!

Smoothie #1 Green Tea Avocado Ginger

Iced Green Tea



Banana (frozen to thicken your smoothie)




Smoothie #2 PB+J The Healthy Way

Liquid Base (either Coffee, Soy Milk, even Coconut Water!)

Assorted Frozen Berries

Nut Butter


Chocolate Whey Protein Powder


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Strawberry Chicken Salad Recipe

Strawberry Chicken Salad Recipe

Summer is here and it's time for another salad recipe to keep the kitchen cool, and your waistline trim!  As you know- I advocate preservative-free clean eating. Have you looked at the ingredient list of your favorite dressing lately?  Do the words "sugar" "xanthan gum" "syrup" or "sorbic acid" pop up?  Ew.  If you wouldn't eat it alone- why would you eat it IN something? Check out the new recipe with all fresh real food ingredients, and if you like it, be sure to browse these as well: * Marinated raw kaleCucumber saladWatermelon arugula salad and Make-your-own-dressing: A guide for the clueless


Grilled Chicken Salad with a Fresh Strawberry Dressing From

This is scrumptious salad with only 321 calories!


• 12 ounces boneless, skinless chicken breasts, trimmed • 8 ounces thin asparagus, stem ends snapped off, cut into 2-inch pieces (about 2 cups) • 1/2 pound sugar snap peas, stemmed (2 cups) (see Tip) • 8 ounces snow peas, stemmed (2 cups) • 2 tablespoons fresh lemon juice • 1 tablespoon almond oil, or canola oil • 1/4 teaspoon salt • 1/4 teaspoon freshly ground pepper • 1/2 cup chopped scallions • 2 teaspoons canola oil • 1 teaspoon salt-free lemon-pepper seasoning • 1/4 cup sliced almonds, toasted • 4 whole strawberries, for garnish • Fresh Strawberry Dressing, (recipe in link)


1. Boil water for cooking vegetables and prepare a grill. 2. Toss asparagus, sugar snaps and snow peas in boiling water for 2 minutes. Strain, and then rinse with cold water to refresh. Blot dry with paper towels. 3. Whisk almond oil (or canola oil), lemon juice, and salt and pepper in a bowl. 4. Add the vegetables and scallions (toss to coat them really nicely). 5. Rub the chicken with the oil and sprinkle with the lemon-pepper seasoning. 6. Oil the grill rack and then grill the chicken (cooking it until lightly browned and no longer pink in the center – tres important!). It should be about 6 minutes per side. Let rest for 5 minutes. 7. Cut chicken into 1/4-inch-thick slices. Divvy up the vegetables among 4 plates. Make the chicken look all pretty over the vegetables. 8. Drizzle roughly 3 tablespoons of the Fresh Strawberry Dressing over each salad. 9. Garnish with almonds and a strawberry. 10. Eat up!!!

Nutrition facts: 17 grams of fat, 49 milligrams cholesterol, 17 grams carbohydrates, 25 grams of protein, 5 grams of fiber, 356 milligrams of sodium, and 633 milligrams of potassium. Vitamin C (110% daily value), Selenium (24% dv), Magnesium (21% dv), Iron & Vitamin A (20% dv), Potassium (19% dv), Folate (17% dv).

Check out my other great summer dishes:

* Marinated raw kale * Cucumber salad * Watermelon arugula salad

RECIPE: Roasted Chicken and Peaches

Roasted Chicken and Peaches

This is a take on a favorite recipe from last summer, Balsamic-Marinated Pork Chops and Peaches.   At this point in June, peaches are in-season and at their best.  Making efforts to eat produce that is in-season will allow you to cut costs on your grocery bill and ensure that your diet has variety and most important: good taste!Serves 4Hands-On Time: 10mTotal Time: 1hr 30m


  • 1 3 1/2- to 4-pound chicken
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 peaches, quartered (peeled, if desired)
  • 4 small shallots, halved
  • 1 tablespoon balsamic vinegar
  • 6 sprigs fresh thyme


  1. Heat oven to 400° F.
  2. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish.
  3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
  4. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.