Sweet friends,
Summer can be extremely busy with schedules changing every day! We all know how difficult it can be to prepare, in advance, healthy meals and snacks! Just like with everyday life, preparation is key! Planning ahead, even in the summertime, can help you reach your nutrition goals and help you achieve the body, mind, and spirit transformation you desire! Check out two of our new, favorite recipes! You are going to LOVE THEM!
Summer Peach Salad
Total Time- 20 mins
Fresh peaches make the perfect easy summer salad. Pecans and a light honey vinaigrette drizzled on top make this the most incredible salad.
Serves: 6
Ingredients
- 5 ounces Arugula or Mixed Greens
- 1-2 Peaches, sliced thin
- 1 Nectarine, sliced thin
- 8 ounces Fresh Mozzarella
- ½ cup Pecans, chopped in half
Honey Vinaigrette:
- ⅓ cup Olive Oil
- 3 Tablespoons White Wine Vinegar (or balsamic)
- 2 Tablespoons Honey
- ½ teaspoon Salt
- Pepper to taste
Instructions
- Toast Pecans in oven 425 – 2-3 minutes
- In a small bowl, whisk olive oil, vinegar, honey, and salt to taste.
- On large platter or bowl, place greens, peaches, nectarine, fresh mozzarella, and pecans. Sprinkle sea salt over fresh mozzarella. Serve with honey vinaigrette. Enjoy! Add grilled chicken or salmon to make a complete meal.
Classic Gazpacho
Loaded with tomatoes, cucumbers, red peppers, shallots, tomatoes, olive oil and sherry vinegar a delicious chilled soup. Low-carb, gluten free, dairy free, and Paleo friendly!
Servings: 10 servings
Calories: est 200
Ingredients
- 3 1/2 pounds ripe tomatoes
- 2 red peppers, seeds, veins and stem removed
- 2 large shallots, skin removed, minced
- 2 large garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 large English cucumber, skin and seeds removed
- 3 jalapeños, seeds, veins and stem removed (1 for garnish to taste)
- 1/4 cup sherry vinegar
- 1 teaspoon Tabasco (and more to taste)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 avocados for garnish
- 1/3 cup cilantro for garnish
- 2 green onions for garnish
Instructions
1. Wash, dry and remove the core of each tomato. Over a mesh colander with a large bowl underneath, use a spoon and scoop out the meat of the tomato, leaving the skin and flesh intact. Make sure all the juice, seeds and meat go into the colander. Set the hollowed out tomato aside.
2. Make sure the tomato seeds are removed from the meat, then put the tomato pieces into a food processor (or blender).
3. Using a spatula press, stir, and work to get all the juice through the colander, leaving the seeds behind. Discard the seeds and add the juice (should be about 11/2 cups) to the food processor or blender.
4. Add half of one chopped red pepper, half of one chopped shallot, 2 minced garlic cloves, and 2 tablespoons of extra virgin olive oil, and tabasco to the food processor. Blend until completely smooth. Pour this liquid into a large bowl and set aside
5. Finely chop the rest of the shallots and red pepper, jalapeno, cucumber, and tomato skin with flesh. Add to the bowl of tomato liquid, then stir in sherry vinegar, salt, and pepper. Place in the fridge and let chill at least 2 hours (longer would be better) before eating.
6. Meanwhile, finely chop the jalapeno, green onions, and parsley for garnish and refrigerate until soup is ready to serve. Slice and dice the avocado for garnish right before serving. ENJOY!
If you would like to set up a session with our Nutrition Consultant, Katie Woodall, or Registered Dietitian, Kaeti Shurling, to discuss your personal nutrition plan you can purchase a consultation or package on our website HERE or email us at transfitathens@gmail.com for more information! You can also find FREE meal plans on our website HERE!
Try these recipes sometime this week! Remember to email us at the end of the week with your June Squat Challenge calendars! You could be entered to win a MONTH of FREE SESSIONS! We are so proud of you and the way you have committed to living transformed this summer!
If you have any questions, please email us at transfitathens@gmail.com.
Blessings,
Team TransFit
