Need some quick and easy summer recipes? Check these out! Each provide a powerful punch with a combination of fruits and veggies!! Enjoy the rest of your summer, because Fall is right around the corner!
- 1 mango peeled and diced
- 1/2 cup peeled, diced cucumber
- 1 tablespoon finely chopped jalapeno
- 1/3 cup diced red onion
- 1-2 diced Roma tomato (remove seeds)
- 1 tablespoon lime juice
- 1/3 cup roughly chopped cilantro leaves
- Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, tomato, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
Use tortilla chips to dip (1oz) or use in fish tacos!
Beet and Strawberry Salad
- 2 bunches medium beets, (about 1 ½ pounds) tops trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- ½ cup walnuts
- 1c diced strawberries
- 1 bunch arugula trimmed and torn
- ½ medium head romaine, trimmed torn
- 4 ounces goat cheese, (preferably aged goat cheese) crumbled
Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. Cool the beets enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife. Cut each beet into bite-sized wedges.
Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
Preheat the oven to 350 degrees Fahrenheit. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
Toss the arugula and romaine with the beets and strawberries and divide among 4 plates. Scatter the walnuts and goat cheese on top.
Raisin Zucchini Muffins
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 large egg
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1 cup grated zucchini
- Zucchini or Yellow Squash
- 1/4 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Mix flour, salt, nutmeg, cinnamon, baking soda, and baking powder in a mixing bowl.
Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
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