Wednesday, May 18, 2016

A Crowd Pleasing Healthy Summer Menu

by Tosca Reno – creator of The Eat-Clean Diet Series

There is no better time than the summer to invite all your friends over and get the barbeque going. Celebrity Food Guru Tosca Reno, creator of the famed Eat-Clean Diet, prepared a complete summer menu from her Eat-Clean Diet Series filled with barbequed shrimp and vegetables, fruit-laden desserts and hydrating beverages that will be sure to please your guests without sacrificing the extra calories.


Beverage:
Watermelon Sangria

1 small seedless Sugar Baby watermelon, rind removed, cut into 3-inch chunks
Juice of 1 lime

Juice of 1 lemon
3 ½ cups pink wine
3 fresh oranges (washed and peeled) quartered and sliced
6 cups of lemonade and ice cubes.





Appetizer:
Bruschetta with Tomatoes


3 large tomatoes, chopped fine
¼ cup arugula, chopped fine
¼ chopped basil
4 ¼ Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 cloves garlic, passed through garlic press
½ tsp sea salt
freshly ground black pepper
1 loaf whole-grain French baguette, sliced into half-inch diagonal slices.




Salad:
Refreshing Salad

3 pickling cucumbers
washed and trimmed, sliced thin2 small zucchini washed and trimmed, sliced thin
1 small purple onion, peeled and sliced thin
1 cup coconut meat chopped into ribbons
1 head romaine lettuce
washed and chopped
1 bunch arugula washed and chopped
1 cup unsalted cashews
1 cup broccoli chopped
5 inner stalks of celery (leaves included) chopped
½ cup dried cranberries
1 cup sprouts
spritz of pumpkin or avocado oil
white balsamic vinegar.






Side Dish:
Roasted Summer Vegetables with Couscous

2 purple onions, peeled and cut into chunks
3 yellow baby squash or zucchini, cut in half lengthwise, then cut into 2-inch chunks
3 small leeks, white or tender green insides only, cut in half lengthwise washed well and cut into 2-inch chunks
4 small plum tomatoes
3 or 4 bell peppers in varying colors, seeded, deveined and quartered
½ cup extra virgin olive oil
several garlic cloves, passed through garlic press
1 tbsp dried thyme
5 sprigs rosemary, chopped fine
1 tsp sea salt.

Couscous
2 ½ cups low sodium chicken or vegetable stock
1 cup whole-grain couscous
1 tsp sea salt
3 scallions trimmed and chopped.




Main Dish:
Grilled Shrimp Kebabs with avocado ginger

Shrimp & marinade
Juice of 1 lemon
Juice of 1 orange
¼ cup light soy sauce
¼ cup avocado oil
3 garlic cloves press through garlic press
2 Tbsp agave nectar
2 tsp fresh ginger
1 tsp dried marjoram
16 large shrimp peeled and deveined. 


For Kebabs
1 each red, green, yellow bell pepper, seeded and deveined cut into eighths
8 baby grape tomatoes washed and kept whole
2 small firm green zucchini, trimmed and cut into 1 ½ inch pieces
12 button mushrooms, cleaned and left whole
¼ cup avocado oil.
(Recipe requires overnight marinating time)



Dessert:
Chocolate-Coated Frozen Bananas

4 medium bananas
8 bamboo skewers
4 oz. Good-quality chocolate, 70% cocoa or darker
1 1/2 Tbsp coconut butter
2 Tbsp walnuts, chopped
1 Tbsp crystallized ginger, finely chopped.








These light, healthy and delicious menu options are all compliments of Tosca Reno and can all be found in Eat Clean Diet Recharged and Eat Clean Cookbook.

 

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