Recipe of the Week – Grilled Catfish Tacos
Grilled up these Catfish Tacos for tasty, healthy meal tonight.
Ingredients:
- ½ medium white onion
- 3 garlic cloves, peeled and roughly chopped
- 3 tablespoons fresh lime juice
- ¼ teaspoon cumin, preferably freshly ground
- Salt
- 4 catfish fillets, total about 1 ½ pounds
- Vegetable or olive oil for brushing or spritzing
- 2 or 3 tablespoons chopped fresh cilantro for garnish
- 1 jar (16 oz.) Frontera Tomatillo Salsa
- A small bowlful of lime wedges for serving
- 12 fresh, warm corn tortillas
Directions:
- In a food processor or blender, combine ¼ of the onion, the garlic, lime juice, cumin and ½ teaspoon salt. Process to a smooth puree. Place the fish fillets in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the fish. Cover and refrigerate 1 hour or up to 8 hours.
- Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash.
- Remove the fish from the marinade and gently shake off the excess. Oil the fish well on both sides, and lay it on the grill. Grill, turning once, until lightly browned and almost flaking, about 1 ½ to 2 minutes per side.
- Break the fish into large pieces and sprinkle with cilantro. Set fish on the table, along with the Tomatillo Salsa, lime wedges and hot tortillas, for your guests to make into soft tacos.
Recipe source: http://www.fronterafiesta.com/cook/tacos-enchiladas-tamales-tostadas/375-grilled-catfish-tacos-with-tomatillo-salsa
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Recipe of the Week – Lemon Blueberry Protein Bars
Try these delicious Lemon Blueberry Protein Bars for a healthy, on the go snack.
Ingredients
- 1 c. oat flour
- ½ c. vanilla protein powder
- ¼ tsp. salt
- ½ tsp. baking soda
- 3 packets single-serving Crystal Light lemonade
- zest of 1 lemon or 1 tsp. lemon extract
- 4 egg whites
- ¼ c. granulated sugar or ½ c. Xylitol (for low-sugar option)
- 1 c. unsweetened applesauce
- ½ c. unsweetened almond milk
- 1 pint fresh blueberries
Directions
- In a large bowl, whisk together oat flour, protein powder, salt, baking soda, and Crystal Light.
- In another large bowl, whisk together lemon zest, egg whites, sugar, applesauce, and almond milk.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Fold in the blueberries.
- Pour batter into a greased 8-inch square pan.
- Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
- Cool completely. Cut into bars.
- Store in the refrigerator!
*Recipe Source: http://thegoldlininggirl.com/2017/05/lemon-blueberry-protein-bars/
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Recipe of the Week…
Grilled Scallops
Are you a seafood lover? Then, give these delicious grilled scallops a try. Pair this with a pint of Sam Smith’s Nut Brown Ale and enjoy a nice dinner on the patio.
Ingredients:
- 20 to 25 large scallops (about 3 pounds)
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons lemon pepper
Directions:
Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
Grill for about 2 to 3 minutes on each side. Serve immediately.
*Recipe Source: http://www.foodnetwork.com/recipes/grilled-scallops-recipe
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Strength vs. Cardio
If you only have time for one or two workouts a week, they have got to be strength.
Why “Strength” over “Cardio”?
Your muscles are the powerhouses of the metabolism and the key to living a vibrant, youthful life, no matter what your age may be.
So why “Strength” over “Cardio”?
There is a Hierarchy of Fitness and “strength” reigns as King, while “cardio” plays the role of a mere peasant. Strength training increases your work capacity to improve the ease at which you can perform daily activities. Strength training will stimulate your body to burn more calories in the hours after your workout than cardio does. A strong body is a youthful body and will help to make you look years younger than you really are. Strong bodies move well and experience less injuries.
While cardio on the other hand slows the bodies metabolism over time, as the body adapts easily to this type of exercise. Cardio does very little to increase work capacity, so while you can run 10 miles easily, carrying a suitcase up a flight of stairs will be exhausting.
Worse yet, excessive cardio will actually age the body due to the oxidative stress it places on the body, as well as and not promote an injury resistent body.
Focus on getting your strength workouts in each week, once you have done three you can still go for a short run or two if you really enjoy your cardio. Keep this order and you will get amazing results and feel wonderful.
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Recipe of the Week – Broiled Steak Kabobs with Orange Relish
Invite the neighbors over this weekend, fire up the grill, crack open a cold one and enjoy this weeks “recipe of the week.”
Broiled Steak Kabobs with Orange Relish
Ingredients:
- 1½ c. orange segments, chopped
- ½ c. cucumber, chopped
- ½ c. red bell pepper, chopped
- 1/4 c. Fresh cilantro, chopped
- 1/2 minced jalapeño
- 1 tbsp. olive oil
- 2 lb. sirloin
- 1/2 red onion, cut into 1-inch pieces
- 2 tbsp. canola oil
- 1 tbsp. jerk seasoning
Directions:
- Toss together 1 1/2 cups chopped orange segments, 1/2 cup each chopped cucumber and red bell pepper, 1/4 cup chopped fresh cilantro, 1/2 minced jalapeño, 1 Tbsp. olive oil, and salt and black pepper.
- Toss together 2 lb. sirloin (cut into 1-inch pieces), 1/2 red onion (cut into 1-inch pieces), 2 Tbsp. canola oil, 1 Tbsp. jerk seasoning, and salt and black pepper; thread on 6 (8-inch) metal skewers.
- Broil on top rack, turning once, until medium-rare, 10 to 12 mins.
- Serve with relish and lime wedges.
Recipe Source: http://www.countryliving.com/food-drinks/recipes/a41071/broiled-steak-kabobs-with-orange-relish/
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Recipe of the Week – Slammin Salmon
Slammin Salmon
The weather is getting nicer and summer is almost here and as the patio furniture comes out so do the grills. Give this delicious grilled salmon dish a try. Pair if with last weeks grilled zucchini and cauliflower skewers for complete meal.
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1/4 cup chopped green onions
- 1 teaspoon sesame oil
- 1/2 cup peanut oil
- 8 (4 ounce) skinless, boneless salmon fillets
Directions
- Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
- Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
- Prepare an outdoor grill for medium-high heat.
- Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
Recipe Source: http://allrecipes.com/recipe/137414/slammin-salmon/
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