Recipes

Healthy RECIPES

Protein Pancakes

Great for Breakfast or any meal.

INGREDIENTS

  • 1.5-2 cup Egg Whites
  • 1/2-3/4 cup oats
  • 1/4 cup field berries or 1/4 of a banana
  • 1/4 cup protein powder, flavour of choice. I like chocolate or vanilla
  • 1/2 Tbsp Natural Peanut Butter
  • 1/4 tsp cinnamon
Blend all ingredients in a blender or Nutra Bullet. Fry in a pan using coconut oil. I have left variance of ingredient amounts which you can adjust to your taste. This makes about 4 small pancakes. I like to double or triple the recipe and refrigerate or freeze the cooked pancakes. If freezing, separate each pancake with wax paper so they don't stick together. I then reheat in the microwave as needed for about 30-60 seconds, depending on your microwave. They are great plain for on the run meals and snacks. You can also eat with a bit of No sugar added pancake syrup. 
 

Warm Salmon Salad with Crispy Potatoes

Makes 4 servings!

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil, divided 
  • 2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices 
  • 1/2 teaspoon salt, divided 
  • 1 medium shallot, thinly sliced 
  • 2 teaspoons rice vinegar 
  • 1/4 cup buttermilk 
  • 2 7-ounce cans boneless, skinless salmon, drained 
  • 4 cups arugula 
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.

Beef Tataki

Makes 4 servings. 

INGREDIENTS

  • 1 cup matchstick-cut red radishes 
  • 1 cup matchstick-cut carrots 
  • 1/2 cup thinly sliced onion 
  • 1/4 cup reduced-sodium soy sauce 
  • 2 tablespoons plus 2 teaspoons lemon juice 
  • 2 tablespoons finely chopped scallions 
  • 2 teaspoons finely grated fresh ginger 
  • 1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon freshly ground pepper 
  • 2 teaspoons canola oil 
PREPARATION

Place radishes, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain.

Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.

Season steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce.


Cocoa Nut Bananas

Makes 4 servings. 

INGREDIENTS
  • 4 teaspoons cocoa powder 
  • 4 teaspoons toasted unsweetened coconut 
  • 2 small bananas, sliced on the bias 
PREPARATION 

Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.  Great for Breakfast or any meal.

Spicy Thai Chicken Salad

Makes 4 servings.

INGREDIENTS 
  • 2 tablespoons lime juice 
  • 4 teaspoons fish sauce, (see Note) 
  • 1 tablespoon canola oil 
  • 2 teaspoons light brown sugar 
  • 1/2 teaspoon crushed red pepper 
  • 1 pound cooked and peeled small shrimp 
  • 1 cup thinly sliced red, yellow and/or orange bell pepper 
  • 1 cup seeded and thinly sliced cucumber 
  • 1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint 
PREPARATION

Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.


Chocolate-Raspberry Frozen Yogurt Pops 

Makes 10 freezer pops.

INGREDIENTS
  • 2 cups fresh or frozen raspberries 
  • 2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
  •  3-5 tablespoons sugar 
  • 1/2 cup mini chocolate chips 
PREPARATION

Puree raspberries, yogurt and sugar to taste in a food processor until smooth. Or a Magic Bullet or Blender Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Almond Crusted Chicken Fingers

Makes 4 servings.

INGREDIENTS
  • Canola oil cooking spray 
  • 1/2 cup sliced almonds 
  • 1/4 cup whole-wheat flour 
  • 1 1/2 teaspoons paprika
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon dry mustard 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon freshly ground pepper 
  • 1 1/2 teaspoons extra-virgin olive oil 
  • 4 large egg whites
  •  1 pound skinless boneless chicken breast cut into thick strips 
PREPARATION

Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Mustard Maple Tenderloin

Makes 4 servings.

INGREDIENTS
  • 3 tablespoons Dijon mustard, divided 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground pepper 
  • 1 pound pork tenderloin, trimmed 
  • 2 teaspoons canola oil 
  • 1/4 cup cider vinegar
  •  2 tablespoons maple syrup 
  • 1 1/2 teaspoons chopped fresh sage 
PREPARATION

Preheat oven to 425°F. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

BLT Salad

Makes 4 servings.

INGREDIENTS
  • 1 cup cubed whole-wheat country bread 
  • 2 teaspoons extra-virgin olive oil 
  • 4 medium tomatoes, divided
  •  3 tablespoons reduced-fat mayonnaise 
  • 2 tablespoons minced chives, or scallion greens 
  • 2 teaspoons distilled white vinegar 
  • 1/4 teaspoon garlic powder Freshly ground pepper, to taste 
  • 5 cups chopped hearts of romaine lettuce 
  • 3 slices center-cut bacon, cooked and crumbled 
PREPARATION

Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

Roasted Cod

Makes 4 servings.

INGREDIENTS
  • 1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges 
  • 2 medium yellow onions, cut into 1/4-inch-thick wedges 
  • 1 tablespoon finely slivered orange zest (see Tips) 
  • 1 tablespoon extra-virgin olive oil 
  • 1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
  •  1/2 teaspoon kosher salt, divided 
  • Freshly ground pepper, to taste 
  • 1 pound boneless, skinless cod (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions 
PREPARATION

Preheat oven to 400°F. Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish. Return the baking dish to the oven and bake until the fish is opaque in the centre, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.

Green Salad with Asparagus and Peas

Makes 8 servings.

INGREDIENTS
  • 2 teaspoons freshly grated lemon zest 
  • 1/4 cup lemon juice 1/4 cup canola oil, or extra-virgin olive oil 
  • 1 teaspoon sugar
  •  1/2 teaspoon salt 
  • 1/4 teaspoon freshly ground pepper 
  • 2 heads Boston or Bibb lettuce, torn into bite-size pieces 
  • 2 cups very thinly sliced fresh asparagus, (about 1 bunch)
  •  2 cups shelled fresh peas, (about 3 pounds unshelled) 
  • 1 pint grape or cherry tomatoes, halved 
  • 2 tablespoons minced fresh chives, or scallion greens
PREPARATION

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

Quick Breakfast Taco

Makes 1 serving.

INGREDIENTS
  • 2 corn tortillas 
  • 1 tablespoon salsa
  •  2 tablespoons shredded reduced-fat Cheddar cheese 
  • 1/2 cup liquid egg substitute, such as Egg Beaters 
PREPARATION

Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Bok Choy Apple Slaw

Makes 8 3/4 cup servings.

INGREDIENTS
  1.  1/3 cup reduced-fat sour cream 
  2. 1/3 cup reduced-fat mayonnaise
  3.  2 tablespoons white-wine vinegar
  4.  2 teaspoons sugar or honey 
  5. 1/2 teaspoon celery salt 
  6. 1/4 teaspoon salt 
  7. 6 cups very thinly sliced bok choy, (1-pound head, trimmed) 
  8. 1 large Granny Smith apple, julienned or shredded 
  9. 1 large carrot, julienned or shredded 
  10. 1/2 cup slivered red onion 
PREPARATION

Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.

Grilled Pork Tenderloin in Spicy Soy Sauce

Makes 6 servings.

INGREDIENTS
  • 1/4 cup reduced-sodium soy sauce
  •  2 tablespoons sugar
  •  1 large clove garlic, peeled and finely grated or minced
  •  1 tablespoon finely grated fresh ginger
  •  1 fresh red Thai chili (see Note) or cayenne chili pepper, stemmed, seeded and minced 
  • 1 tablespoon toasted sesame oil 
  • 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions 
PREPARATION

Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chili and oil. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

Dried Fruit Compote with Green Tea & Lemon

INGREDIENTS 
  • 3 green tea bags 
  • 3 1/4 cups boiling water 
  • 2 tablespoons sugar 
  • 2 teaspoons freshly grated lemon zest 
  • 3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins 
PREPARATION

Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1 1/2 to 2 1/2 hours on high or 3 1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Herbed Zucchini Soup

INGREDIENTS 
  • 3 cups reduced-sodium chicken broth 
  • 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces 
  • 1 tablespoon chopped fresh tarragon, or dill or 1 teaspoon dried 
  • 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces) 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon freshly ground pepper
REPARATION

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender(careful with hot liquids in blender) in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

Cottage Cheese Veggie Dip

INGREDIENTS  
  • 1/2 cup low-fat cottage cheese and 1/4 teaspoon lemon pepper 
PREPARATION

Combine cottage cheese and lemon pepper.

Tilapia and Summer Vegetable Packets

INGREDIENTS 
  • 1 cup quartered cherry, or grape tomatoes
  •  1 cup diced summer squash 
  • 1 cup thinly sliced red onion 
  • 12 green beans, trimmed and cut into 1-inch pieces 
  • 1/4 cup pitted and coarsely chopped black olives
  •  2 tablespoons lemon juice 
  • 1 tablespoon chopped fresh oregano 
  • 1 tablespoon extra-virgin olive oil 
  • 1 teaspoon capers, rinsed 
  • 1/2 teaspoon salt, divided 
  • 1/2 teaspoon freshly ground pepper, divided 
  • 1 pound tilapia fillets, cut into 4 equal portions 
PREPARATION

Preheat grill to medium. (No grill? See Oven Variation, below.) Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. 

Place one portion of tilapia in the centre of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. 

Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. 

Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Grilled Sirloin with Coffee bean-Peppercorn Crust

INGREDIENTS
  •  2 small cloves garlic
  •  1/4 teaspoon kosher salt, plus more to taste 
  • 2 tablespoons strong freshly brewed coffee 
  • 2 tablespoons balsamic vinegar 
  • Freshly ground black pepper to taste 2 tablespoons whole coffee beans, (not flavored beans) 
  • 2 teaspoons whole black peppercorns 
  • 1 1-pound beef sirloin steak (about 1 inch thick), trimmed of fat 
  • 1 teaspoon extra-virgin olive oil 
PREPARATION

Prepare grill. Smash and peel 1 of the garlic cloves. Sprinkle with 1/4 teaspoon salt and mash into a paste with a chef’s knife. Transfer to a small bowl and whisk in brewed coffee and vinegar. Season with ground pepper and set the vinaigrette aside. Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together and set aside. Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat.

Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare. Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices across the grain. Fan the meat on plates and drizzle with the reserved vinaigrette. Makes 4 servings Meanwhile coat a small nonstick skillet with cooking spray. 

Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Banana Berry Smoothie

INGREDIENTS 
  • 1 1/4 cups orange juice
  •  1 ripe medium banana, peeled and sliced 
  • 1 cup frozen blueberries, blackberries or raspberries
  •  2 ice cubes, crushed  
PREPARATION

Combine orange juice, banana, berries, and crushed ice in a blender; cover and blend until smooth and frothy. Sweeten with honey, if desired. Serve immediately.

Romaine Salad

INGREDIENTS 
  • 3 tablespoons balsamic vinegar, or lemon juice 
  • 2 tablespoons extra-virgin olive oil 
  • Salt & freshly ground pepper to taste
  •  2 teaspoons ouzo (anise-flavored liqueur), optional
  •  1 clove garlic, halved, cut sides scored with a knife 
  • 12 cups torn, washed romaine lettuce, (2 small heads)
  •  1 small bunch scallions, trimmed and sliced
  •  2/3 cup finely chopped fresh parsley 
  • 1/3 cup finely chopped fresh dill 
  • 1 tablespoon finely chopped fresh mint(if desired) 
PREPARATION

Mix vinegar or lemon juice, oil, salt, pepper and ouzo, if using, in a small bowl or jar. Rub a large salad bowl with the scored sides of garlic. Place romaine, scallions, parsley, dill and mint in the bowl. Drizzle the dressing over the salad, toss and serve.

Sausage Gumbo

INGREDIENTS 
  • 12 ounces hot Italian turkey sausage links, removed from casings 
  • 2 teaspoons canola oil 
  • 1 large onion, diced 
  • 4 cloves garlic, minced 
  • 1 teaspoon Cajun seasoning 
  • 2 tablespoons all-purpose flour 
  • 4 cups chopped tomatoes 
  • 4 cups reduced-sodium chicken broth 
  • 2 1/2 cups frozen chopped okra 
  • 3/4 cup instant brown rice 
  • 1 bunch scallions, trimmed and sliced (optional) 
PREPARATION 

Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. 

Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. 

Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.  

Chicken Tenders with Cilantro Pesto

INGREDIENTS
  •  1/4 cup lime juice
  •  1/4 cup reduced-sodium soy sauce
  •  1 tablespoon canola oil 
  • 1 teaspoon chili powder 
  • 1 pound chicken tenders 
  • 2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
  •  2 scallions, sliced 
  • 2 tablespoons toasted sesame seeds
PREPARATION

Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour. 

Preheat grill to medium-high. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth. Oil the grill rack (see Tip). 

Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto 

Salmon with Roasted Chili Mango Sauce

INGREDIENTS 
  • 3 teaspoons extra-virgin olive oil, divided 
  • 1/2 cup thinly sliced shallot, (about 1 medium) 
  • 2 teaspoons coriander seed
  •  1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed (see Note) 
  • 1 medium mango, ripe, slightly soft, peeled (see Tip) and diced (about 1 cup) 
  • 2 tablespoons fresh cilantro, finely chopped, divided 
  • 4 medium cloves garlic, minced 
  • 1/2 teaspoon salt 1 pound salmon fillet, skin removed 
PREPARATION

Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray. Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). 

Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro. Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.

Peppered Turkey with Cranberry-Grape Relish 

INGREDIENTS
  •  4 1/4-inch-thick turkey cutlets, (1 pound total) 
  • 2 teaspoons pink peppercorns 1/2 teaspoon salt 
  • 1 1/2 teaspoons extra-virgin olive oil 
  • Cranberry-Grape Relish
PREPARATION

Cut several 1/4-inch slashes around the edges of each turkey cutlet. Crush peppercorns with a small heavy skillet or saucepan; mix with salt and rub over both sides of turkey. Brush a large grill pan or skillet evenly with oil and heat over medium-high heat. Add half the turkey and cook until lightly browned and no trace of pink remains in the centre, 1 to 3 minutes per side. Transfer to a plate and keep warm. Repeat with remaining turkey. Top with relish and serve immediately.

Cranberry Grape Relish

INGREDIENTS 
  • 1/2 pound seedless green grapes, stemmed (2 cups) 
  • 1/4 cup dried cranberries 
  • 1/4 cup dry white wine 
  • 1/4 cup orange juice 
  • 1 1/2 tablespoons honey 
  • 1 tablespoon lime juice
PREPARATION

Combine all ingredients in a saucepan. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, 30 to 35 minutes. Serve warm or cold

Broiled Mango

Somewhat high in sugar, so this is a treat!

INGREDIENTS 
  • 1 mango, peeled and sliced (see Tip) 
  • Lime wedges
PREPARATION

Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil. Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 8 to 10 minutes. Squeeze lime wedges over the broiled mango and serve

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