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Month: July 2014

Grilled Shrimp and Apple Skewers

Grilled Shrimp and Apple Skewers

Grilled Shrimp and Apple Skewers
recipe image
Rated: rating
Submitted By: MOONROZE
Photo By: jvfalcon
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Servings: 4
“Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.”
Ingredients:
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2 Gala apples, cored and cut into eighths
16 jumbo shrimp, peeled and deveined
Directions:
1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 7/2/2014
Peach Cobbler

Peach Cobbler

Individual Peach Cobblers
Recipe courtesy of Food Network Kitchen
Individual Peach Cobblers
Individual Peach Cobblers Individual Peach CobblersTotal Time:
1 hr 20 min
Prep:
25 min
Inactive:
10 min
Cook:
45 min

Yield:
8 servings

Level:
Easy

Ingredients

Nonstick cooking spray
2 1/2 pounds ripe peaches, pitted and cut into large chunks
1 tablespoon cornstarch
1/2 cup plus 2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons ground flax seed
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons reduced-fat buttermilk
Non-fat vanilla yogurt or frozen yogurt, for serving, optional
Copyright 2012 Television Food Network, G.P. All rights reserved.

Directions

Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.

Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.

While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.

Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.
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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/individual-peach-cobblers-recipe2.print.html?oc=linkback

Fat Loss #4 Part B

Fat Loss #4 Part B

 

If you didn’t get the chance to read Fat Loss #4 Part A, you can find it on the Grapevine along with the rest of the Fat Loss series.

Ways to help your body adjust to fasting:

  1. Gradually lengthen the time of your fast.  If you naturally fast for 10 hours every day, lengthen your fast by 1 hour every day or every other day.  Once you have experienced the length of fast that works best for your body you can then decide what IF schedule will work best for you.

 

Sunday – 10 hours

Monday – 11 hours

Tuesday – 12 hours

Wednesday – 13 hours

Thursday – 14 hours

Friday – 15 hours

Saturday 16 hours

 Sunday – 10 hours

Monday – 11 hours

Tuesday – 11 hours

Wednesday – 12 hours

Thursday – 12 hours

Friday – 13 hours

Saturday – 13 hours

 

  1. Drink water as soon as you wake up, warm or cold.  You can also drink a cup of herbal tea…no cream of sugar…just teaJ.
  2. Stay busy!  Don’t watch the clock and count down the minutes to your breakfast.  Go about your day and continue drinking water.
  3. Have your first meal planned with healthy portions of carbs, proteins and fasts.  Take your time eating your first meal and let your Leptin do its job.  When you start to feel satiated, stop eating 🙂 .

 

Intermittent Fasting Schedules:

If you are trying to fast for 12-16 hours you will either be eating an earlier dinner or a later breakfast.  These lengths of fasts are usually best to try over the weekend.  Based on your current eating schedule, you will decide how many days you would like to fast for 12-16 hours.  Some will choose every day and others may choose one or two days weekly.  Personally, I fast for 12-14 hours 2 or 3 days weekly depending on the week.

Examples:

14 hour fast:

 

Last meal – 6:30pm

First meal (break your fast) – 8:30am

Or

Last meal – 8:00pm

First meal (break your fast) – 10:00am

 16 hour fast:

 

Last meal – 7:00pm

First meal (break your fast) – 11:00am

Or

Last meal – 6:00pm

First meal (break your fast) – 10:00am

 

What’s best for you…2, 3 or 4 meals daily?

This is something most people already have figured out.  If you feel your level best with your current eating schedule…stick with it!  The best advice I can give you is to eat when you feel hungry BUT there is a difference between emotional hunger and physical hunger.  If you don’t know the difference, read this: http://grapevine.mckinley.com/?p=1022

Training in a fasted state:

Pros – You will burn more fat for 2 reasons:

  1. Your human growth hormones are elevated which is the hormone that helps build muscle and burn fat simultaneously.
  2. Your body is already converting fat to glucose for energy.  If your body requires more energy to get through a workout, you will increase your fat burning potential.

http://fitness.mercola.com/sites/fitness/archive/2013/06/28/intermittent-fasting-health-benefits.aspx

http://fitness.mercola.com/sites/fitness/archive/2012/03/16/aerobic-training-fasted-vs-fed-state.aspx

 

Cons – Lack of energy and feeling tired.

  1. You could have less energy for your workout which could cause you to have a workout where you’re not able to lift as much weight as you’re used to.
  2. You could feel dizzy and nauseous at which point you would stop your workout.

If you want to try training in a fasted state:

  1. Start out with a moderate cardio session for 20-30 min and assess how your body feels.
  2. If you felt fine during your fasted cardio session, try a light 20-30 strength training routine and assess how your body feels.
  3. Keep a banana or chocolate milk close by so if you start to feel dizzy or light headed you can stop your workout and quickly eat something to refuel your body.

Remember, IF is not going to be the right approach for everyone.  It is a fat loss method that has worked for some and might work for you as well.  There are several articles and opinions about If.  Whatever article you choose to read whether it’s one I’ve suggested or one you find on your own, read the information, learn from it and only put to practice what will work best for you.  Email me with any questions :).

http://fitness.mercola.com/sites/fitness/archive/2013/06/28/intermittent-fasting-health-benefits.aspx

http://fitness.mercola.com/sites/fitness/archive/2012/03/16/aerobic-training-fasted-vs-fed-state.aspx

http://www.lifehack.org/articles/lifestyle/intermittent-fasting-the-ultimate-weight-loss-hack.html

Yours in Health and Wellness,

Meredith

Zu-Canoes

Zu-Canoes

Zu-Canoes

http://www.eatingwell.com/recipes/zu_canoes.html

From EatingWell:  July/August 2011

Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

  • 2 medium 2-inch-wide zucchini
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1 cup quartered grape tomatoes
  • 1/2 cup diced mozzarella cheese, preferably fresh
  • 1/4 cup thinly sliced fresh basil

Preparation

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

Nutrition

Per serving : 87 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 3 mg Cholesterol; 7 g Carbohydrates; 7 g Protein; 2 g Fiber; 408 mg Sodium; 454 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 high-fat meat