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Watermelon, Cucumber, and Avocado salad, with Basil & Mint

August 23, 2019

Avocado Salad, Basil & Mint, JES, recipe, RSD

Watermelon, Cucumber, and Avocado salad, with Basil & Mint

2 cups of Watermelon – cubed
1 medium English Hothouse Cucumber – seeded and diced
1 ripe avocado – diced
1 Lime – juiced
1 pinch of Cayenne pepper
1 handful of fresh Basil – chopped
1 handful of fresh Mint – chopped
1 tablespoon of light Olive Oil
1 teaspoon of Honey
Salt and Pepper – to taste

Prepare and combine the watermelon, cucumber, and avocado in a large bowl. Chop the fresh herbs and add to the salad. Drizzle on olive oil, lime juice, and honey. Toss, and add salt, pepper, and cayenne to taste. Enjoy! Also, try adding grilled shrimp for added protein.

Jes cucumber salad

Sweet Pea Soup with Chives and Gorgonzola

June 6, 2018

Chives and Gorgonzola, JES, recipe, rock star diet, RSD, Sweet Pea Soup

Sweet Pea Soup with Chives and Gorgonzola

1 onion peeled and chopped finely

2 large celery sticks finely chopped

1 clove peeled and chopped fresh garlic

4 cups fresh or frozen sweet peas

33 oz low sodium organic vegetable stock

4 tbsp fresh chives chopped

Freshly ground pepper

Pinch pink salt to taste

Small piece Gorgonzola cheese ( or drizzle with nonfat yogurt )

In a pot bring vegetable stock, onion, celery, garlic and peas to a boil. Reduce it to medium heat and have simmer for 20 minutes.

With a blender or an immersion blender and blend until smooth.

Remove and serve with crumpled gorgonzola or drizzle with non fat yogurt on top!

HOMEMADE POKE BOWLS

May 11, 2017

HOMEMADE POKE BOWLS, poke, recipe, rock star diet, the rock star diet

HOMEMADE POKE BOWLS

Anyone who knows me, knows I LOVE fresh poke. So I always have the super simple ingredients on hand to quickly whip up a healthy and delicious lunch!

Ingredients:

-2 lbs sushi grade Tuna, cubed
-½ cup shredded carrots
-½ cup shredded purple cabbage
-1 scallion, sliced finely
-½ tsp freshly grated ginger
-½ cup lite soy sauce / or aminos
-1 tsp toasted sesame oil
-½ crushed red pepper flakes
-1 tsp Hawaiian sea salt
-1 tbsp black sesame seeds
-4 cups cooked brown rice
-2 cups spring mix salad
-1 avocado, cubed
-2 tbsp cilantro, chopped

Instructions:

1) In a large glass bowl add ahi tuna, scallion, ginger, soy sauce, sesame oil, red pepper flakes, sea salt, and black sesame seeds. Toss until tuna is completely coated. Cover with plastic wrap and refrigerate for at least 30 minutes. I like to squeeze a little lime on top as well.

2) Place brown rice and salad mix into serving bowls and top with poke mixture. Add carrots, cabbage, avocado, and cilantro. Serve with soy sauce or a nice ponzu and sriracha. On and don’t forget the chopsticks, ENJOY!

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA

April 13, 2017

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA, recipe, rock star diet, the rock star diet

PARMESAN BASIL CRISPS WITH ITALIAN TOMATO SALSA

If you are craving a garlicky, rich, crunchy bruschetta but fretting on all the carbs (summer is coming) then this is your perfect quick fix. My parmesan crisps dipped into a fresh and bright Italian tomato salsa will have you coming back for more and more.

Parmesan Basil Crisps

Ingredients:

-5 once container shredded parmesan
-3 tbsp fresh basil, finely chopped
-1 tsp garlic powder

Instructions:

1) Preheat oven to 350 degrees. Line a cooking sheet with parchment paper.

2) Combine the shredded parmesan with fresh basil and garlic powder. Scoop 1 tbsp at a time of the parmesan mixture onto cookie sheet and spread out into thin round circles.

3) Bake for 5 minutes. The trick is to watch them carefully until they become a light golden color. Remove and cool. Transfer to a plate and repeat until all the crisps are made.

Italian Tomato Salsa

Ingredients:

-5 plum tomatoes, diced
-1 tbsp light olive oil
-1 tbsp red onion, minced
-1 garlic clove, minced
-juice of 1 lime
-2 tbsp fresh basil, chopped
-salt and pepper to taste

Instructions:

1) Combine all ingredients in a bowl.

2) Let salsa marinate in the fridge for 15 minutes. Serve with my Parmesan Basil Crisps or on toasted baguette slices.

Enjoy!