"Summer In A Glass" Cantaloupe Juice

I realize this recipe is seasonally challenged but so is this Texas weather. Cantaloupe went on sale for less than $1/lb. As mentioned before, I plan my juices based on what's on sale and the recipes I find... seasonally appropriate... or not.

An update on my progress for the Biggest Loser Weight Loss Contest at work:

I've had a workout setback since coming down with a sinus infection and now fighting off this chest congestion. My feet haven't hit the pavement in a couple of weeks. Even with the lack of sweat sessions I have managed to drop a few lbs and threw up a 2.8 lb loss this week. Aiming to lose a total of 10 lbs by the December 14th weigh in.

"Summer In A Glass" Cantaloupe Juice

Adapted from: Hawk Family Juice & Food Blog

Makes About 35oz

Stars of the Show:

• 1 bag romaine lettuce
• 3 pinches of grated ginger
• 1 cantaloupe
• 1 cucumber
• 2 1/2 cups pineapple chunks
• 1 lemon - Unfortunately my lemon was no bueno and I didn't pick any up at the store today. Boo!

And Action:

Run all the ingredients through the juicer and enjoy!

Taste of Summer Tilapia

My Summer 2011 catalog for Penzeys Spices arrived in the mail a couple weeks ago. The world is put on pause when a cookbook or any booklet containing recipes is placed in my hands. I sat down, feet propped up, Itty Bitty down for nap, and I thumbed through the catalog. Blissful.

I wish listed for spices and read a few of the bios and bookmarked the recipes I'd like to try.

When I came across this recipe for Taste of Summer Tilapia I knew I had to try it. Tilapia is a fish that is recommended on the Flat Belly Diet so it's a staple fish in my freezer. Normally I just bake it or throw it on the grill. I'm always looking for new ways to jazz up my food and always ready to try a new recipe.

Lunch time rolled around and I couldn't get the recipe out of my head. Fish recipes make me giddy. A growling stomach sealed the deal. There is virtually no prep work and the clean up is a snap. Tilapia fillets are sprinkled with seasoning and then coated in seasoned flour and then pan fried. They get drizzled with butter (optional), squeezed with lemon, and sprinkled with parsley.

Yum and yum! Crunchy outside with a moist and flaky inside. This is a well seasoned tilapia fillet.

Perfect pairing is grilled or roasted veggies.

Taste of Summer Tilapia

Penzeys Spices Catalog, Summer 2011

Makes 6 Servings (Serving size = 1 fillet)

Stars of the Show:

• 6 tilapia fillets, thawed
• 1/2 cup all-purpose flour
• 1/2 tsp seasoned salt
• 1/4 tsp ground black pepper
• 1/4 tsp lemon pepper
• 1/2 tsp garlic salt
• 1/4 cup butter, melted (optional)
• 1/2 cup canola oil
• 1 lemon, cut into wedges
• dried parsley flakes for sprinkling

And Action:

Season the tilapia fillets with a dash of each of the following seasonings: seasoned salt, black pepper, lemon pepper, and garlic salt. Mix the flour and seasonings in a large Ziploc bag. Add each fillet separately and shake to coat.

Pour the canola oil into a frying pan and heat over medium until the oil is medium-hot. Lower the heat to medium low. Add each fillet. Fry the fillets for 7-9 minutes on each side. Remove to a serving platter.

If using, drizzle with the melted butter. Squeeze the lemon over the fillets and sprinkle with parsley. Enjoy!

Nutritional Information Per Serving:

Calories: 210

Calories from fat: 60

Fat: 7g

Cholesterol: 70mg

Sodium: 250mg

Carbohydrates: 8g

Fiber: 0 g

Protein: 30g



Summer Salad with Green Goddess Dressing

I crave salads. Call me weird.

Mixed greens with peppery arugula, grape tomatoes, and cucumbers topped with the Green Goddess Dressing. The dressing is mayonnaise based but lightened up by using a little and mixing it with plain fat free yogurt and the flavor comes from green onions, tarragon, parsley, garlic, and white wine vinegar.

This California classic is delicious and refreshing. I could happily eat this salad every day while on the Flat Belly Diet.

Summer Salad with Green Goddess Dressing

Flat Belly Diet Cookbook

Makes 4 Servings

Stars of the Show:

• 1/2 cup low-fat plain yogurt
• 1/4 cup canola mayonnaise
• 1/4 cup fresh Italian parsley, chopped
• 2 scallions, chopped
• 1 garlic clove
• 1 tbsp white wine vinegar
• 1 tbsp chopped fresh tarragon
• 1/8 tsp salt
• 1 package (7 oz) mixed salad greens
• 1 cup grape tomatoes, halved
• 1 cucumber, peeled, halved, seeded, and sliced

And Action:

Combine the yogurt, mayonnaise, parsley, scallions, garlic, vinegar, tarragon, and salt in a food processor. Process until smooth.

Combine the greens, tomato, and cucumber in a large bowl. Toss with the dressing.

Nutritional Information Per Serving:

MUFA: Canola Mayonnaise

Calories: 145

Protein: 3 g

Carbohydrates: 7 g

Fat: 12 g

Cholesterol: 7 mg

Sodium: 203 mg

Fiber: 2 g

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