Zucchini recipes are so hot right now on the internet, so why not try something a little out of the box and combine them with fresh tuna, bell peppers and a citrus marinade such as in these Tuna Zucchini Kabobs. The Moroccan flavors of the marinade pair well with the grilled fish and vegetables. Easy to prepare and a party showstopper, these are low in calories, fat and carbohydrates. They are also a paleo-friendly and gluten free, so sit back, relax, and enjoy!
I have had the most incredible cherries this week Washington State, plump and so sweet. I decided to make these Fish Tacos with Cherry Salsa, which were a huge hit at my house. In under 30 minutes, you’ll have your family or guests raving over these! This summer be sure to keep a plentiful supply of Northwest fresh sweet cherries on hand for a nutrition-rich snack. Place a handful of cherries in sealable plastic bags in the refrigerator for quick grab-and-go snacks or to take for lunch for dessert.
These are so incredibly healthy too. Researchers found that consuming about 45 cherries daily may significantly decrease circulating concentrations of specific inflammatory biomarkers in the body. The research study, published in The Journal of Nutrition, was conducted at the USDA-ARS Western Human Nutrition Research Center. Because of the link between inflammatory markers and some chronic diseases, the changes in the identified biomarkers suggest that consuming cherries may reduce risk or modify the severity of diseases such as heart disease and diabetes. Whether eaten out of hand or added to your favorite recipes, remember the season for Northwest fresh sweet cherries is short so enjoy them now or you’ll have to wait until next year!
For Father’s Day this year, I am thinking about making these Grilled Salmon Burgers which is my MOST favorite new burger recipe. They are amazing, healthy and so easy! The most difficult part is taking the salmon off the skin, but here is how:
Place the fillet, skin-side down, on a chopping board. Coat the tail end in salt to give you a good grip and stop it from slipping. Holding from the tail end firmly use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end. Holding the end tightly, continue to cut along the length of the fillet, making sure not to cut through the skin; remove and discard the skin.
Once you have the skin off, place the salmon in a food processor and make into patties. Make sure you follow my directions and allow them to set in the refrigerator for at least 2 hours. They are taste terrific served with my wasabi mayonnaise mixture made with Greek yogurt, low-fat mayonnaise and low-sodium soy sauce, but you can also serve these with tartar sauce or cocktail sauce. These were also great made a day ahead and reheated so enjoy!
Sweet Northwest cherries are abundant right now, and this is one superfood that will be a constant in our refrigerator for the next few months. The Northwest Cherry Season is short, lasting from now until the end of August so be sure to take advantage of them while you can. Not only are cherries an irresistible summertime treat, but research suggests that they may reduce the risk or modify the severity of chronic diseases. Acting to lessen inflammation, cherries may be beneficial in combating arthritis, diabetes, cardiovascular disease, blood pressure and cancer. Cherries are so nutritious as they are considered a good source of dietary potassium, important for reducing the risk for hypertension and stroke. Cherries are also a good source of vitamin C and fiber, and are a natural source of melatonin, a compound which helps regulate the body’s sleep cycle. Enough said? If you’re not sold yet, try this Grilled Salmon with Cherries recipe is one of my newest favorites for a light and healthy dinner. Serve with a side of sautéed spinach or kale and you’ll have an incredibly lovely and healthy meal!
Are you looking for a new healthy seafood recipe? This Miso Glazed Cod recipe only takes 30 minutes, and it’s so healthy. Besides being an excellent low-calorie source of protein (a four-ounce serving of cod contains over 21 grams), cod contains a variety of very important nutrients such as omega-3 fatty acids, B6, B12 and Niacin. To choose cod, look for fillets placed on top of ice. The flesh of the cod fillets should look bright and smell not fishy. Store it in the refrigerator as soon as possible. Serve this recipe with a salad, sautéed or grilled vegetables and dinner is ready!
Gather your little kitchen helpers and make dinner for mom. Mother’s Day is right around the corner and for those looking to pamper mom start with a well-deserved home-cooked meal with this Coconut Almond Shrimp recipe served with a marmalade dipping sauce. This recipe is flourless and uses almond meal, coconut and sprinkle of Colman’s mustard instead of flour. You’ll love the crispy texture and fabulous flavors of this gluten free mom’s day option. Happy Friday and weekend!
What are you serving for the big game on Super Bowl Sunday? Who are you routing for? I had a request for seafood for the game so I am making these super easy Fish Cakes with Remoulade Sauce. Feel free to use catfish, grouper, cod or even tilapia. These are super easy to prepare and are always a huge hit! If you’re having fresh shrimp, use the remoulade sauce to dip them in as well! Enjoy for the game or for any weeknight. Serve on a bun or on lettuce leaves for a wonderful appetizer or main dish.
In honor of National Fishing & Boating Week (June 1 – 8) and Father’s Day (June 15), I wanted to share a tasty Grilled Salmon with Alyeska BBQ Sauce recipe from Alaska’s premier luxury fishing lodge, Waterfall Resort and the resort’s Chef, Isaiah Phillips. The resort is gearing up for its 2014 season (June 13 – August 18), and offers the ultimate salmon fishing adventure in its unparalleled location in Ketchikan, AK. Waterfall Resort is honoring the occasion by offering 25% off its King Salmon Fishing Package through the peak of king salmon fishing season in June. Travelers will save nearly $1,000 per package, with rates starting at $2,572 for an all-inclusive three-day, two-night stay, available June 19 – June 25, 2014.
So Sorry I have been MIA since last week. I had Healthy Travel Magazine layouts due for our July issue, Fit & Well Birmingham copy due for our June issue and my latest and GREATEST new client for my media business! Not to mention, I have 3 kids, single mom, lower back disk issue, you get the drill…. Forgiven yet? I did get the amazing opportunity to go to Sedona to experience the amazing Lauberge De Sedona this weekend (typing on my flight). I slept 11 hours the first night and 12 hours the next. The spa was AMAZING!! I’ll tell you more in in the Sept issue of Healthy Travel magazine. Now..to the SHRIMP ALFREDO PIZZA recipe! It is AWESOME and SO easy! My 3 teens devoured it! Try it and you’ll LOVE it! Happy last week of school for us! LOVE Y’ALL! Alison
This week I assigned our dinner menu to my my youngest son, Zachary. He came up with a great menu of pizza night, fajitas night, and the amazing idea for a pasta with fresh salmon and kale. I came up with this Salmon and Kale Pasta recipe, and all three of my kids loved it. My oldest son, Alec, talked about healthy it was with the protein, vegetable and carbohydrate all in one. He said it was a great dinner after his playoff basketball game (of course, he won that night). They have already asked me to make it again. 🙂