East Mountain Nutrition
  • Home
  • Teresa Gerbode
    • About
    • My Training
    • Contact
  • Health Coaching
    • Health Coaching
    • Programs
    • My Approach
  • Connect
    • Free Consultation
    • Blog
    • Health Forms
    • Events
  • Recipes

Summer Dinner

10/5/2015

0 Comments

 
Picture
Prep time: 30 minutes

Cooking time: 30 minutes

Yields: 2 people

Ingredients: 
1/2 Watermelon
3 Mint sprigs
2 Oranges
2 Kiwi
1/4 cup Almonds
Olive Oil
2 Tablespoons Honey
1 bunch Asparagus
6 Shitake Mushrooms
Zucchini (enough for 2)
Salt and Pepper


Directions: For a tasty, quick, nutritious summer dinner with a variety of nutrients.

Cut watermelon in bite size pieces and add chopped mint. Set aside in refridgerator.

Steam zucchini. Cook until tender but not mushy. Add a sprinkle of olive oil and salt and pepper.

Lay out asparagus with sliced mushrooms on top sprinkled with olive oil and salt and pepper on a broiling pan or tin foil. Broil for approximately 10 minutes.

While zucchini is steaming and asparagus and mushrooms are broiling, cut the rhine from an orange and a kiwi. Cut each in bite size pieces. Chop toasted almonds. Blend fruit and nuts with a splash of olive oil blended with honey and lemon.

0 Comments



Leave a Reply.

    Teresa Gerbode

    Are you curious about how health coaching can help you? Let’s talk. Schedule an initial consultation with me today.

    Archives

    October 2015

    Categories

    All
    Beans
    Breakfast
    Desserts
    Fish
    Grains
    Holiday
    Juice/Tea
    Leafy Greens
    Meats
    Other Vegetables
    Salads
    Sauces And Dips
    Savory Snacks
    Sea Vegetables
    Soups
    Tofu And Tempeh

    RSS Feed