This fitness blog includes helpful fitness, training, and nutirition tips to help you reach your desired goals. No matter what path you choose - I can help you get there!
It is my intention to create a direct link between exercise and enjoyment!
Place the cottage cheese in a medium bowl; mash with a fork. Add cheddar cheese, dill weed, onion powder, and salt. Stir until ingredients are well combined. Serve dip with fresh low calorie crackers or fresh vegetables for dipping.
1) Cook pasta according to package instructions, adding 1 cup of the peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta, and set aside.
2) In a food processor combine remaining peas*, basil, shallot, 2 Tablespoons of the Parmesan, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Add 1/2 cup of the reserved pasta water. Cover; process until almost smooth. Set aside.
*If you are using fresh peas, blanch in boiling water approx. 2 minutes before processing.
3) In a large skillet heat butter over medium heat. Add prosciutto; cook approx. 3 minutes, until crispy. Remove to paper towels; drain. Cut into strips. Add cream to skillet; bring to boiling. Boil gently, uncovered for 1 minute. Add pasta mixture, blended pea mixture, and remaining 1/2 cup pasta water. Toss gently until heated through. Top with prosciutto, remaining Parmesan, and baby salad greens (if desired).
These healthy tacos are full of flavor and sure to make you remember this recipe!
1) 1/2 yellow onion, peeled and chopped
2) 1 small poblano pepper
3) Juice of 1 lime
4) 2 cloves of garlic, peeled
5) 1/4 cup fresh cilantro
6) 3 tablerspoons extra-virgin olive oil
7) 1/4- 1/2 (depending on individual taste) fresh jalapeno, seeded
8) a pinch of sea salt and freshly ground black pepper
9) 1 pound stripped bass, cod, or halibut (skin discarded and diced)
Broil or grill poblano pepper over medium -high heat, rotate with tongs, until it is blackened and charred all over, approx. 14 minutes. Place the pepper in a paper bag or a bowl and cover with plastic wrap. Once it is cool enough to handle, slip off and discard the charred skin, seeds, and stem. Rinse the pepper under water to remove all the lasts bits and then puree with garlic, onion, lime juice, cilantro, and jalapeno. Then, set the mixture aside.
Heat olive oil in a large skillet over high heat, and season with salt and pepper. Place fish in the skillet and cook, stirring until cooked through, and flaky, approx 6-8 mins. Turn off the heat and add the reserved poblano mixture. Stir to combine. Serve with warm corn tortillas and such toppings as guacamole, salsa, and shredded cabbage.