Detoxification Program

Lose up to 20lbs and flatten your midsection without dieting. Detoxify and cleanse the liver, gallbladder, and colon; improve overall health and metabolism; increase energy and feeling of well-being.

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Summer Recipes

Healthy, Fat Burning, Delicious!

Summer is a great time to work on your fitness goals, and a great time to eat light, nutritious meals to help you reach those goals and enjoy the season.

The recipes below come from Rachael Cadden from Transform Fitness Camp www.TransformFitnesscamp.com, (949)709-1040.

A note from Rachael

Nutrition, what and when we eat, accounts for 80% of fat release. Below are some delicious, healthy, fat burning recipes for you and your family to enjoy! All are man and kid friendly!

All meals can be prepared and eaten (except for the Granita dessert) in less than 20 minutes and each serving is under 500 calories, packed with nutrients as well as balanced protein, carbs and healthy fat. (We need healthy fat to release fat.)

Lighter, easier meals can be healthy, full of nutrients and fat burning combinations. Below are a few of my favorites. All can be substituted with chicken or lean steak.

ENJOY!

Rachael Cadden

Rockin' Fish Tacos

(Serves 4, 2 per person)

1 lb of cod (Trader Joe's has frozen wild caught)
4 corn tortillas
3 tablespoons of minced cilantro
¼ cup lime juice
1 green pepper finely chipped
Pinch of salt
Pinch of chili powder (remember, chili, cayenne and/or ANY pepper is a natural thermogenic which increases heat in your body and revs up your metabolism for fat burning)
½ cup low-fat sour cream

DIRECTIONS: Coat nonstick skilled with olive oil spray or PAM over medium heat; add green pepper and cook about 3 minutes. Add cod to pan and sprinkle with 2 tablespoons of lime juice, salt and chili powder; cover and cook for 12 minutes. Flake fish in medium bowl and mix in remaining lime juice, cilantro and chili powder. Heat tortillas. Dish contents in a tortilla and serve with sour cream. (I like to mix lime juice in my sour cream and make a zesty sauce - mmmmm.)

Easy Shrimp & Portobello Mushrooms

(2 servings)

12 large shrimp (Trader Joe's presently has Wild Caught Giant Tiger Shrimp in the freezer section)
2 large portobello mushrooms
Feta cheese
Brown rice and/or large green salad with lemon and olive oil

DIRECTIONS: Spray grill or skillet with olive oil apray and sauté shrimp for 6 minutes or until opaque in color. Flavor/season as desired with herbs or other grill sauces (I love anything curry or Thai, a little fat is ok). Spray grill or skillet with olive oil spray and place mushroom stem side (cut) down; grill for 6-8 minutes and flip for 4 minutes and sprinkle feta cheese on top (you can do this with grilled tomatoes as well). Serve with ½ cup of brown rice and/or large green, leafy salad.

Grilled Steak and Chimichurri Sauce

(Serves 2)

1/2 pound boneless natural fed or Organic beef sirloin (OR Trader Joe's has an Organic Beef Pre-Cooked Sirloin near the cheese section; I just heat, slice and serve.)
½ cup parsley (or leftover cilantro from fish tacos)
1 shallot 1 or 2 clove chopped garlic
1 ½ tablespoon red wine vinegar
1/8 cup olive oil
Pinch of salt and pepper to taste
2 cups of brown rice (you have half a cup and a cup and half for your hubby/significant other; of course with kiddo's make more)

DIRECTIONS: To make sauce, use a food processor or flat portion of a large knife (I do it with the edge of a large knife, the less cleanup I have the better) to finely chop parsley, shallot, and garlic; combine with vinegar, olive oil & salt/pepper. Heat grill over medium high and grill steak for about 8 minutes per side (or following heating instructions for Trader Joe's Organic Pre-Cooked Sirloin). Let steak rest for 5 minutes and slice thinly. Drizzle with chimichurri sauce and serve with a side of brown rice OR just tons of veggies and large green salad.

Yummy Green Tea Granita/Sorbet

(ONLY 65 Calories per serving at 8 Servings)

2/3 cups of Splenda OR 1/3 cup Stevia
4 Green Tea Bags (Or Lemon Zinger or any Tea)
3 Cups boiling water
2 tablespoons lemon juice

DIRECTIONS: Place Splenda or Stevia and tea bags in heatproof bowl. Pour bowling water in bowl and stir until Splenda/Stevia dissolve. Let tea steep until cooled to room temp, about an hour Remove tea bags and squeeze out liquid. Stir in lemon juice. Cover and refrigerate until chilled, about an hour or overnight. Pour mixture into shallow pan such as a cookie sheet until solid (6+ hours). Then scrape and scoop into chunks. Serve immediately and store remainder in storage container and freeze. (Ice cream maker can also be used if you have one.)

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