Two keys to any fitness program are exercise and nutrition. Here are some tasty, healthy summer time recipes for you to try!

Grilled Chicken Breast with Cucumber and Pepper Relish

Total Cooking time – 1 hour 30 minutes

Makes 4 servings

 

Ingredients

1 cucumber – peeled, seeded and chopped

1 tablespoon chopped fresh parsley

1/8 cup chopped red onion

1/2 cup chopped yellow bell pepper

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin

1/8 teaspoon chili powder

2 tablespoons olive oil

4 skinless, boneless chicken breasts

Directions

In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside. In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour. Prepare the grill for medium heat. Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.

Nutritional Values per Serving

Calories: 205 | Total Fat: 9.8g | Cholesterol: 67mg
Pineapple and Banana Smoothie

Total Cooking Time – 3 minutes

Makes 3 serving

 

Ingredients

16 ice cubes

1/4 fresh pineapple – peeled, cored and cubed

1 large banana, cut into chunks

1 cup pineapple or apple juice

Directions

Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.

Nutritional Values per Serving  Calories: 313 | Total Fat: 0.9g | Cholesterol: 0mg

Chipotle Strawberry Cocktails

Makes 6 servings

Fresh strawberries are kicked up with zesty green onion and chipotle pepper and covered in a tasty lime coating that brings it all together.

Ingredients

3 cups sliced fresh strawberries

1 avocado, cut into small dice

1 green onion, minced

1 tbsp snipped cilantro

1/2 tbsp chopped chipotle pepper in adobo sauce

1 tsp lime juice

1 tbsp olive oil

1/4 tsp salt

1/2 tsp lime zest

Garnish, toasted pine nuts

Directions

In a large bowl, combine all the ingredients until well mixed. Divide among 6 martini or wide mouth champagne glasses. Garnish each with nuts.

 

Mandarin Orange Honey-Roasted Cashew Salad

 

Makes 4-6 servings

Iceberg and romaine lettuces combine with celery, green onion, mandarin oranges and purchased honey-roasted cashews in this salad.

Ingredients

Dressing:

1/4 cup olive oil

2 Tablespoons white vinegar

2 Tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon chopped fresh parsley

1/2 teaspoon red pepper sauce (or to taste)

Salad:

1 small head iceberg lettuce, torn

1 small head romaine lettuce, torn

1 cup diced celery

2 green onions, chopped

1 can (11 oz) mandarin oranges, drained

1/2 cup honey-roasted cashews

Directions

Mix dressing ingredients in small bowl. Cover and refrigerate until ready to use. In large salad bowl, combine lettuces, celery, green onion, oranges, and cashews. Pour chilled salad dressing over salad and toss. Serve immediately.

Roasted Sweet Potato and Green Onion Salad

 

Total Cooking Time

1 hour

Makes 8 servings

 

Ingredients

4 medium sweet potatoes (about 1 pound each)

1 bunch green onions (white bulb and 3 inches of green)

1/2 cup olive oil, plus extra for brushing the potatoes and green onions

1 tablespoon Dijon mustard

1/4 cup cider vinegar

1/4 cup balsamic vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

1/4 cup coarsely chopped flat-leaf parsley

Directions

Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions. In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.