Eating Well's Summer Succotash Salad

http://www.eatingwell.com/recipes/summer_succotash_salad.html

From EatingWell:  July/August 2011

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they’re in season you may be able to find them fresh—shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

10 servings, about 3/4 cup each | Active Time: 40 minutes | Total Time: 1 hour 40 minutes

Ingredients

• 2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
• 4 tablespoons canola oil, divided
• 2 cups corn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed)
• 1 Vidalia or other sweet onion, finely chopped
• 1 small yellow squash, chopped
• 1 small zucchini, chopped
• 1 clove garlic, minced
• 2 medium tomatoes, seeded and chopped
• 1/2 stalk celery, very finely chopped
• 1/2 cup very thinly sliced fresh basil
• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen. Drain well. Transfer to a large bowl.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add corn, onion, squash and zucchini and cook, stirring, until crisp-tender, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the cooked vegetables to the bowl of beans. Transfer to the refrigerator to cool for at least 1 hour.
3. When the beans and vegetables are cool, stir in tomatoes, celery and basil.
4. Whisk vinegar and mustard in a bowl. Add the remaining 3 tablespoons oil in a slow, steady stream, whisking constantly, until the dressing is creamy and well combined. Season with salt and pepper. Drizzle the dressing over the succotash and toss to coat.

Nutrition

Per serving : 136 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 3 g Fiber; 339 mg Sodium; 253 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving.

• Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels

Here are the two barriers to exercise that we hear most often:

I don't have enough time.


I don't have enough money.
 

Here's your challenge today: If I came to you and told you that I had injured myself and needed to be taken to the ER, would you have time for that?

If so, then you have time to exercise.

The truth is that you have to MAKE time for exercise.  It's in your power.

If you truly feel that you can't carve out time in your life to exercise, take a really close look at how you do spend your time and decide if what you're spending your time on really matches the things you say you want to be spending your time on.

The same holds true for money.  We all have limited financial resources.  And we choose where to spend those resources.

Do you go out to eat?  Do you get your coffee from a coffee shop instead of making it at home?  Do you pay for cable?  Do you take trips?  Do you buy decorations for your house?  Do you buy a lot of clothes?

If so, then you have the money to pay for the exercise that you want to do.

It's all a matter of WHERE you spend your money.

I'll make you a deal - you MAKE time and CHOOSE to spend your money on exercise, and we will make exercise fun and effective for you!  I promise!

Cucumber Avocado Caprese Salad from Popsugar Fitness

Cucumber Avocado Caprese Salad

Ingredients

2 cucumbers
1 pint cherry or grape tomatoes (about 30)
1 avocado
2 tablespoons chopped fresh basil
1 cup fresh mozzarella (I like to use the little balls)
1 avocado
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Directions

1. Wash, dry, and dice the cucumbers. Wash, dry, and halve the tomatoes. Dice the avocado.
2. Place the cucumbers, tomatoes, and avocado in a bowl. Add sliced basil and mozzarella. Pour on the oil, vinegar, garlic powder, and salt and pepper. Mix thoroughly.
3. Enjoy immediately.

Information

Yield

4 servings

Cook Time

15 min

Nutrition

Calories per serving

253

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Source URL
http://www.popsugar.com/fitness/-9740893

Links:
[1] http://www.fitsugar.com/node/9740893/edit

Watermelon Mint Sorbet

Watermelon Mint Sorbet

Ingredients

• 4 pounds of watermelon, seeded and scooped into big chunks 
• 1 tablespoon + 1 teaspoon raw (turbinado) sugar
• 3 limes, juiced
• 3 tablespoons white rum
• pinch sea salt
• 1 tablespoon + 1 teaspoon mint, chopped 

Instructions

Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).

Add the mint and blend until the mint is chopped into large flecks.

Chill in refrigerator for 30 minutes.

Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.

Transfer to an airtight container and freeze for a few hours. Serve.

Notes

Mildly adapted from Cookin' Canuck.

The sorbet will freeze hard if left in the freezer for more than a few hours. Just set it on the counter for about 20 minutes, or until it is scoopable.

Yields about 3 cups

Recipe: http://cookieandkate.com/2011/watermelon-mint-sorbet/

My Ivy Chopped Salad by Gwyneth Paltrow

INGREDIENTS

2 large beets

3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices

2 fresh ears corn, shucked

1 bunch scallions, white and light green parts only

2 wild salmon fillets (6 oz each)

3 tablespoons extra-virgin olive oil

Coarse salt

2 heads butter lettuce, leaves separated, cut into thick strips

1/2 pint grape tomatoes, quartered

1/3 cup fresh cilantro, roughly chopped

1/4 cup fresh basil, roughly torn

1 lime, quartered

Balsamic & Lime Vinaigrette:

2 tablespoons balsamic vinegar

2 tablespoons light agave nectar (or honey)

1 tablespoons fresh lime juice

6 tablespoons olive oil

Coarse salt

Freshly ground black pepper

PREPARATION

Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes. Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces. Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.
Balsamic & Lime Vinaigrette
The tangy sweet dressing adds real zing to any grilled salad. I have never served this without having a friend ask for the recipe!

Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.

Recipe courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow

http://www.self.com/food/recipes/2011/05/gwyneth-paltrows-ivy-chopped-salad

Glamping Chicken Enchilada Bowls from Sunset

At home, prepare the chicken mixture and freeze in a resealable plastic bag. In camp, just reheat on a camp stove. If your party doesn't like foods with a little kick, only add half of a chipotle chile or leave it out.

• Yield: Serves 4
  

Ingredients

CHICKEN AND SAUCE

1 medium onion, cut into half-moons

1 tablespoon olive oil

1 can (10 oz.) enchilada sauce

1 cup canned crushed tomatoes

1 can (15 oz.) reduced-sodium black beans, drained and rinsed

1 teaspoon dried Mexican oregano

1 canned chipotle chile, minced

1 tablespoon packed light brown sugar

2 cups cooked shredded chicken chicken

1 cup corn (Trader Joe's roasted corn-freezer section is the best) 

NACHOS

8 ounces tortilla chips, coarsely crushed 

1 1/4 cups shredded cheddar cheese

2 cups shredded lettuce 

1/2 cup cilantro sprigs

Lime wedges and hot sauce

Preparation

1. Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.

2. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

Go to this website for great camping recipe ideas: http://www.sunset.com/food-wine/kitchen-assistant/camping-cooking-recipes