Shrimp Avocado Salad

3 cups chopped romaine lettuce
5 large frozen shrimp, defrosted (remove tails)
1/2 avocado, diced
1/3 cup frozen corn kernels (defrosted)
1 cup grape tomatoes
2 tbsp crushed tortilla chips (trans fat free!)
1 tsp chopped cilantro
Dressing: olive oil, fresh squeezed lime and pinch of sea salt

This salad is so delicious and is so fast to make. Hint: to defrost shrimp run them under warm water OR take them out of the freezer in the morning and leave in the fridge until you are ready to prepare.

The best part: no cooking and no pots to clean!

Summer Salads

Summer is the perfect time for salads. But don't get stuck in a rut and make the same old boring salad everytime. For the next few posts I will give you guys some wonderful, colorful and healthful salad ideas. Enjoy!

Jenn's Favorite Things: Suzanne's Ricemellow Creme

Ok, I have to take a break from the Weight Loss Tips to tell you about this amazing substitute "Fluff" that I found in the health food store. Suzanne's Ricemellow Creme is vegan, gluten-free, and heavenly. It brings me back to my childhood days of making fluffernutters and not feeling guilty about it.

So, I made a present-day version of my old favorite treat. I put natural peanutbutter and a dollop of Ricemellow on top of a ricecake like a little cloud of bliss.

Granted, this treat is pure natural sugars (like brown rice syrup), but it is mmm, mmm good and better than it's forefather, the FLUFF made from bad sugars and gelatin!

Recipe of the month: Beet Salad

Recipe of the Month: Beet Salad

4 cups of greens (arugula, baby spinach or mixed greens will do)
4 medium red or golden beets, stems and root ends removed
1/3 cup of walnuts, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
2 oz. goat cheese

Heat oven to 400 degrees. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar and serve over a bed of greens. Season with salt and pepper. Add oil, toss and add crumbled goat cheese on top. Enjoy!

Summer BBQ 101

If you are concerned about sticking to somewhat of a healthy diet this summer while going to bbq's and summer parties. Here is a quick guide to staying on track, sort of.

1. Stay away from the mayo salads (potato, macaroni, etc.). Mayonnaise can pack on the calories. Use olive oil instead and avoid the creamy, non-healthy fats.

2. B.Y.O.F: Bring your own fish. Typical BBQ staple are usually burgers, hot dogs (frankendogs, steak, etc. You will be cutting down on saturated fat as well as added Omega 3's to your meal if you use fish instead.

3. Charring is bad. Burnt meat is highly carcinogenic (cancer-causing). Grill but don't overdo it.

4. By cutting down on the above extra saturated fat and calories you don't have to feel so guilty when you have a beer or two, or three.....

Have fun!!!

March Recipe: Creamy Broccoli Soup

Creamy Broccoli Soup (No Dairy)

6 cups of vegetable broth
2 medium potatoes, scrubbed, cubed
6 cups vegetable broth
2 medium potatoes, scrubbed and cubed
1 large head fresh broccoli, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons flour
salt and freshly-ground black pepper, to taste
1/2 teaspoon dried basil or curry powder (or more, to taste)

1. In a soup pot, bring broth and potatoes to a boil, then cover, reduce heat, and cook until potato is very tender, about 15 minutes.
2. Meanwhile, in a steamer basket over boiling water, steam broccoli until crisp-tender and bright green, about 5 minutes.
3. Heat olive oil in a saucepan over medium heat, add onion, and cook, stirring, until onion is golden and softened, about 5 minutes. Sprinkle with flour, stirring until flour is slightly cooked. Remove a ladleful of broth from soup pot and add to flour-onion mixture, whisking until smooth and thickened. Add salt and pepper to taste.
4. Remove potato and broth from heat, add broccoli and thickened flour-onion mixture, and dried basil or curry powder, and puree in batches in a blender or food processor until creamy.

February Recipe: Rich Chocolate Fruit Sorbet

Rich Chocolate Fruit Sorbet (from “Naked Chocolate”)

½ cup of chocolate powder (crushed cacao beans or nibs)
½ cup of water
½ cup of agave nectar (a delicious natural sweetener)
½ a vanilla pod
2 cups of frozen strawberries and/or raspberries

Thaw the fruit for five minutes to make it easier to blend. Split the vanilla down the middle and scrape the seeds into the blender. Add all the other ingredients to the blender and blend until smooth. Put in the freezer until you need it. Decorate with berries or a touch of flaked coconut.

January Recipe: Easy Breezy Lentil and Spinach Soup

Recipe of the Month:
Easy Lentil and Spinach Soup: a warm, high-fiber, soup complete with tons of protein and greens, good for a complete meal.
1 can organic lentils
2 tbsp olive oil
1 leek, chopped
1 onion, chopped
2 medium potatoes
1 stick celery
4 cups vegetable stock
8 oz. spinach

Heat the oil in a large pot. Cook the leek, onion and celery for 5 minutes, or until softened. Add the potato and cook, stirring frequently, for 10 minutes. Add the vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potato is tender. Add the spinach and cook for 2 minutes. Let the soup cool for a couple of minutes, then puree in a food processor or blender. Return it to the pot, add the lentils and reheat before serving.