After a hot day at the office, we don’t feel like coming home to cook. Our coffee buzz is wearing off, we’re tired and the thought of slaving over a meal isn’t as appealing as lazing around in the backyard. BUT-- and this is a big “but”-- you can make time to enjoy both. Preparing healthy meals doesn’t have to be a long chore. That’s why I’ve been sticking to quick, low-effort recipes that are delicious and time-saving. Here are some amazing summer recipes that are ready in a flash.
Fresh halibut & capers
Ready in 20 min
1 tablespoon olive oil
2 (8 ounce) steaks halibut (wild)
1/2 cup white wine
1 teaspoon chopped garlic
1/4 cup butter
salt and pepper to taste
3 tablespoons of capers
Heat olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned.When it’s done, Remove from pan, and set aside. FYI- I recommend choosing wild halibut because they’re free of antibiotics and have fewer toxins.
Pour the wine into the pan until and wait until it disappears, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
Return the steaks to the pan and coat them with sauce. Cook until fish flakes easily. And you’re done! As a bonus ingredient, you can sprinkle some turmeric over the halibut to help with digestion.
Zesty chicken salad
Ready in 30 min
2 skinless, boneless organic chicken breast halves
1 head of baby kale ( not regular kale because it’s hard to digest)
1 fresh tomato, chopped
1 bunch cilantro, chopped
1/2 cup of alfalfa sprouts
1/2 cup of green onions
1/2 cup low calorie barbecue sauce
Garlic and salt seasoning to taste
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill and sprinkle some garlic and salt seasoning over them, cooking 6 minutes per side. Remove from heat, cool, and slice into slivers.
Lightly glaze the chicken with barbecue sauce.
In a large bowl, mix the baby kale, tomato, cilantro, green onions and alfalfa sprouts.
Add the barbecue chicken to the salad and finish with any low-cal dressing of your choice.
Summer grilled shrimp
Ready in 35 min
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium organic shrimp, peeled and deveined
In a large bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper if you like. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes. While waiting, you can do some squats-- why not?
Preheat grill for high heat. Push shrimps on to skewers. Lightly oil the grill grate. Grill for 2 to 3 minutes per side, or until opaque.
If you’re a spice fan, add a little cayenne pepper.