Today’s guest post is from Jenni Houston, a trainer over on the island I’m currently visiting. I thought you guys would enjoy her delicious recipes. Try one out before summer is officially over. Check out her own blog here!
Hi Everyone!
I am so excited to be doing a guest post for Sarah Fit. My name is Jenni Houston and I am a nutrition consultant and personal trainer living 30 miles out to sea on the beautiful island of Nantucket. Nantucket is a great place to live healthy. With tons of outdoor activities like paddle boarding, kite surfing and biking; gourmet restaurants serving organic, seasonal and sustainable food; and a handful of island farms providing fresh, locally grown produce, being fit and eating clean is a way of live here.
When I first arrived on Nantucket in May, I couldn’t wait to visit the island farms. Bartlett’s, Moors End and Pumpkin Pond. There is nothing I love more than visiting local farms, picking up fresh, seasonal ingredients and trying out new healthy recipes for me and my clients. Here are two of my favorite delicious and simple summer recipes from my Bliss Body Plan that you are sure to love!
Bliss Body Summer Salad
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- 2 cups organic spinach*
- 1 cup quinoa, cooked
- 1 cup organic black beans, rinsed and drained
- 1 organic cucumber*, seeds removed and cut into 1/2” pieces
- 1 ear summer corn*, husked and silks removed
- 10 organic cherry tomatoes*, cut in half
- 1/2 avocado, diced
- Juice of 1 lime*
- 1 tablespoon fresh cilantro*, chopped
- 2 tablespoons extra–virgin olive oil
- Sea salt and fresh ground pepper, to taste
Place ear of corn in a steamer or pot with 1 inch of water and steamer basket. Steam for 5 minutes and remove from the heat. When cool enough to handle, cut kernels off the cob and put aside. In a small bowl, whisk lime juice, olive oil, cilantro, sea salt and pepper, let stand for 5 minutes. In a medium bowl, add spinach, quinoa, black beans, cucumber, corn, tomato, and avocado. Toss with dressing and serve. Season with sea salt and pepper. Serves two. * from local farms
♥ gluten-free ♥ dairy-free ♥ vegetarian
Garden Gazpacho __________________________________________________________________
- 6 heirloom tomatoes*, peeled, seeded and chopped
- 2 cucumbers*, peeled, seeded and chopped (divided)
- 1 red onion*, finely chopped
- 1 green peppers*, seeded and chopped
- 2 celery stalks*, chopped
- 2 cloves garlic*, chopped
- 2 tablespoon parsley*, chopped
- 4 tablespoons red wine vinegar
- 4 tablespoons extra–virgin olive oil
- 2 tablespoons fresh lemon juice*
- 1 teaspoon organic cane sugar
- 3 cups organic tomato juice
- Sea salt and fresh ground pepper to taste
- 6 large grilled shrimp (optional)
- 1 avocado, diced
Combine all ingredients in a food processor. Blend until desired consistency. Store in glass container and refrigerate overnight. When ready to serve, divide among six bowls. Place one large shrimp in each bowl. Garnish with diced avocado. Serves 6. * from local farms.
♥ gluten-free ♥ dairy-free ♥ vegetarian (no shrimp)
