Weekly Vlog: Kickin’ It Up a Notch- Week 3

Hey guys!

Week 3 of Kickin’ It Up a Notch is ready to go 🙂 Click here to view.

 

Advertisements

Recipe of the Week: Pineapple Green Dream Smoothie

pineapple smoothie

Pineapple Green Dream Smoothie

Tara Stiles

  • 1 Handful of Spinach
  • 1 cup of Almond Milk
  • 1 Banana
  • 1 Handful of Chopped Pineapple

Put all ingredients into a blender…Blend….and enjoy!

Friday Education: 7 Reasons To Drink More Water

Pouring water into glass

Drinking water is a very important hydrant for our bodies. If you are not convinced, click here to learn 7 reasons to drink more water! You are guaranteed to be convinced after discovering these 7 important reasons 🙂

To view more blogs from the mind body green website, click here.

Enjoy your weekend !

Recipe of the Week: Spicy Mango Fish Tacos

Hello All! This weeks recipe is adapted from a visit I had to Turtle Jacks Muskoka Grill in Port Carling. Soooo delicious I just had to try and make it myself 😀 Seeing as I just went from memory, they turned out not too shabby!! Enjoy 🙂

Spicy Mango Fish Tacos
Adapted From Turtle Jacks Restaurant in Port Carling Ontario

taco

Ingredients
• Fish Fillets (Tilapia, Pickerel, Cod, Haddock, any light fish is nice)
Toppings
• 1 Red onion
• 1 Green onion
• 1 Mango
• Red Peppers
• Siracha sauce
• 1 Lime
• Cilantro
Guacamole
• 2 Avocadoes
• 1 Green Pepper (yellow works too)
• 2 medium sized tomatoes
• 2 jalapeno peppers
Directions
1. Chop red onion, green onion, and red pepper and place in a bowl. Chop mango into small cube size pieces. Add to onion bowl. Add desired amount of Siracha sauce (the more you add the hot hot hotter it gets! Remember there are jalapenos in the guacamole!) Squeeze in lime juice from 1 lime.
2. Chop all guacamole ingredients and put in a blender or food processor. Blend.
3. Prepare fish in desired manner (bake or fry (use coconut oil to fry to keep it healthy ) Use 1 fillet per person.
4. Grab your flat tortilla and spread some of the guacamole mix on the tortilla, add desired amount of onion/mango topping. Place fish in tortilla, top with chopped cilantro if desired, fold over and enjoy!!

By balancedmotionblog Posted in Recipes

Recipe of the Week: Long Weekend Grill Salad

Long Weekend Grill Salad

Oh She Glows By Angela Liddon

This salad is light, fresh, filling, and easy to throw together for any summer gathering. You can make it the day before- just throw it into a container and let the flavors marry overnight in the fridge. It travels well to any summer picnic or potluck gathering. Just give it a good shake or stir before serving so the dressing is evenly dispersed.

For the Grilled Vegetables:

  • 6 ears corn
  • Coconut oil or grape seed oil, for brushing
  • Fine-grain sea salt and freshly ground black pepper
  • 3 bell peppers
  • 2 medium zucchini, halved lengthwise

 

For the Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 small clove garlic, minced
  • 2 tablespoons minced fresh cilantro leaves
  • 1 teaspoon agave nectar or other liquid sweetener
  • ¼ teaspoon fine-grain sea salt, plus more as needed
  • Freshly ground black pepper, to taste

 

TO ASSEMBLE:

1 avocado, halved and pitted

Fine-grain sea salt and freshly ground black pepper

Fresh cilantro leaves for serving (optional)

 

Serves 6

Prep time: 20 minutes Cook time: 20 to 25 minutes

Gluten-free, nut-free, soy-free, refined sugar-free, grain-free

  1. Make the Grilled Vegetables: Brush each ear of corn with some coconut oil and season with salt and black pepper. Wrap each ear with foil, twisting the ends to secure.
  2. Brush coconut oil on each piece of bell pepper and zucchini and season with salt and black pepper.
  3. Preheat a grill to medium for about 10 minute. Place the corn, bell peppers, and zucchini on the grill, on the top rack, if possible. Grill for 10-15 minute, rotating every 5 minutes. When the peppers and zucchini are lightly charred and tender, remove them from the grill and set aside on a platter. Continue grilling the corn for 10-15 minutes more, 20-25 minutes total. Set aside until cool enough to handle.
  4. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, agave, salt and black pepper to taste.
  5. To assemble the salad, stand each ear of corn in a shallow dish and, using a chef’s knife, remove the corn kernels from the cob by slicing downward along the length of the corn.
  6. Chop the grilled bell peppers and zucchini and place them in a large bowl. Slice and add the avocado. Add the corn kernels and the dressing and toss to combine. Season generously with salt and black pepper. (You can add another handful of chopped cilantro, too, but that’s optional.)

 

Tip: if you’d like to boost the protein content of this salad, feel free to add 1(15-ounce/425g) can of black beans, drained and rinsed.

 grill

Friday Education

Hey Guys!

Have you always tried to get rid of sugar in your diet but always fail to keep it out? Don’t Worry! Follow these 10 steps and you will be guaranteed to say bye to sugar forever!

Click here to view 10 Steps to Help You Kick Your Sugar Habit For Good 🙂