Today marks Day 22. I’m more than halfway into my 30-day Isagenix cleanse, a month-long regimen that emphasizes on ridding your body of toxins while drinking meal replacement shakes and eating low glycemic, whole food-focused meals. And I have to say that I feel pretty great. I’m down a few pounds and even more inches. I mean, who doesn’t love fitting into those skinny jeans again? This girl certainly does. And with bikini season knocking on the door, it’s been a great jump-start in maintaining a healthy lifestyle.
Of course, because I’m only human, there have been a couple of cheats involved (read: wine). And I fully intend to keep savoring the dynamic flavors found in Miami’s culinary scene – which you’ll be able to read about here in the future. But while I’ve been participating in the Isagenix cleanse, it’s been fun finding recipes that are both healthy and scrumptious. Below I’ve shared a few of my favorites.
6 medium eggs, hard boiled and peeled
1 large avocado (or 2 Hass avocadoes)
3 teaspoons fresh lime juice
1 teaspoon cilantro, minced
2 tablespoons red onion, minced
Pinch of salt and pepper
Top with a dash of smoked paprika
Halve the eggs length-wise and remove the yolks into a bowl, set aside. Arrange the egg white halves on a serving platter. In a bowl, mash the avocado with 3 whole egg yolks (save the others for another snack time), using a fork. Stir in the lime juice, red onion, cilantro, salt and pepper and stir to combine. Spoon about 2 to 3 teaspoons of the mixture into each egg half. Sprinkle with paprika for color. Refrigerate until ready to serve (best if eaten within 2 to 3 hours).
Garlic Parmesan and Rosemary
adapted from The Skinny Fork.com
152 calories per serving (about 1/2 cup)
2 (14.5-ounce) cans chickpeas/garbanzo beans, drained, rinsed and dried
2 tablespoons shredded dry parmesan
1 teaspoon dried crushed rosemary
1 garlic clove, minced
1/8 teaspoon garlic powder
Salt and pepper to taste
Preheat the oven to 400 degree and line a baking sheet with foil. Give the foil a light spritz of some non-stick cooking spray and set aside. Toss the chickpeas and the rest of the ingredients together in a large bowl until they are all well and evenly coated. Arrange the chickpeas onto the baking sheet in a single layer and give them a little spritz of non-stick cooking spray so they get extra crispy. Place the sheet into the preheated oven and bake for 30-40 minutes or until the chickpeas are crisp. Carefully remove the sheet from the oven and set aside to cook slightly before serving.
½ cup popcorn kernels
3 tablespoons extra virgin olive oil
2 to 3 tablespoons dried Italian seasoning
1 to 2 teaspoons garlic powder
2 tablespoons butter, melted
Salt, to taste
Heat the oil in a large pot with a lid over medium-high heat. Add three popcorn kernels and place the lid back on. Listen to hear that all three kernels have popped, and then pour the remaining kernels into the pot. Hold the cover so that a small amount of steam can escape, and then continue shaking the pot, while still on the burner, until the popping begins to slow down (this will ensure none of your kernels burn). Remove from the heat, but keep the lid on in case of any straggler pops. Once the popping stops completely, pour half of the melted butter, Italian seasoning, salt and garlic powder evenly onto the popcorn and stir well to coat evenly. Pour the rest onto the popcorn and stir until mixed well. Pour popcorn into a serving bowl and enjoy!
1 pound medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, to taste
Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can “cook” in the lime juice (any less and it won’t cook, any more and it toughens).
Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile. Transfer the mixed vegetables into the shrimp bowl and mix well. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges. Feel free to add more serrano pepper if you like it really spicy!
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
3 tablespoons olive oil
1 1/2 pounds jumbo shrimp, peeled and deveined
Kosher salt and fresh pepper to taste
Note: You could also use store-bought pesto
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Note: If using store-bought pesto, skip this step.
Combine raw shrimp with pesto and marinate a few hours in a bowl.
Heat an indoor grill pan (you could also cook over an outdoor grill) over medium-high heat until hot and then spray with non-stick cooking spray. Place the shrimp on the hot pan and cook until shrimp turns pink on the bottom, about 2 to 3 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 2 to 3 minutes. Serve with wild rice and asparagus.
For the filling:
1/2 pound 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped
1 large diced tomato
1 clove garlic, minced
3 tablespoons chopped onion
2 tablespoons chopped cilantro, plus more for garnish
1 teaspoon cumin
Kosher salt to taste
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tablespoons shredded reduced-fat Monterey Jack cheese
1 tablespoon chopped scallions, for garnish
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350 degrees. Cut peppers in half lengthwise, removing seeds and stem. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft. Remove foil, top each with 1 1/2 tablespoons of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).