Super Easy Summer Quencher

The heat is on!

This week's recipe is so incredibly simple, so unbelievably easy, that I feel guilty calling it a recipe. So, instead, let's call it a reminder with a tip attached. A healthy living reminder from your favorite fitness company to make this summer your best yet.
When the temperatures rise, the need to stay hydrated rises as well. When our bodies sweat we lose water, and when our bodies don't have enough water...all kinds of chaos ensues.
Including:

• Dizziness
• Fatigue
• Headache 
• Cramps 
• Nausea

Among others. It is also important to remember that muscles are made up of 3/4 water, and so they lose their ability to function optimally or even properly when they lose fluid. And at just 2% dehydration in the heat, athletes lose their mental ability to operate at their best.

Whew. Sounds bleak. The good news is that we have a recipe this week that is water...but even better. Drinking enough water is important, of course, but if you want a little flavor boost and some fiber to boot, try this out.

Watermelon Water

Gather:

• Watermelon, rinds cut off
• Ice

Method:

1. Chunk watermelon into cubes.
2. Add a little crushed ice and place in a blender
3. Blend until liquid

That's it. So again, not a recipe, but a sweet, fibery, refreshing thirst quencher to replenish your body in the heat...and it's also a treat!

Drink your watermelon water, and we'll see you back here for another recipe next week.

Healthy Marinades for the Grill

Summer definitely has one thing going for it, and that is the ease of cooking healthy, high-protein foods in a hurry. Throwing a couple of lean steaks on the grill, or tossing some chicken breasts, fish, vegetables--you can't go wrong. They all taste great with a little lick of the flames and a little seasoning for flavor. 

But what is the best type of marinade? Lean cuts of meat or fish (and definitely vegetables) need a little oil based goodness in order to keep them from sticking and to lock in the flavors of the grilling and the spices, without drying the meat out. 

So, we gathered you a couple recipes. 

You are welcome. 

Garlic & Rosemary Marinade

Gather:

• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 3/4 tsp dried thyme
• 1 tsp dried Italian style seasoning
• 1 tsp dried rosemary
• 1/2 tsp oregano
• 1/2 tsp sea salt
• 1 tsp ground black pepper

Mix all together in a bowl and then put into a container and refrigerate or use immediately. Best on meat or vegetables. 

Dijon Garlic Marinade

Gather:

• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tbsp pureed garlic (or one clove minced)
• 1 tbsp fresh rosemary
• 1/4 tsp ground coriander
• Salt and pepper to taste

Method: Combine all ingredients and brush on meat before grilling. Best for meat.

Lemon Dill Marinade

Gather:

• 1 lemon, juiced
• 2 tbsp olive oil
• 2 tbsp freshly chopped dill or 1 tbsp dried dill
• 1 clove garlic, minced
• 1/2 tsp honey

Method: Mix together in a bowl and brush over food before grilling. Best for fish, chicken or vegetables. 

Three marvelous marinades to make your summer a little healthier, and a lot tastier. Check back here next week for another recipe to help you keep your goals in check and your fitness on fleek. 

Peach Pie Smoothie

The weather in Houston has been high and low, wet and dry, balmy and chilly. And that's just in the last week. And while I think most of us would be okay with the searing hot temperatures of summer holding off a little bit longer, that doesn't mean that we want to hold off on the good things summer has to offer. 

The tasty things.

Like, barbecue in the backyard, and fresh vegetables, and fruit...and peach pie. Except that peach pie isn't healthy and doesn't fit in with most of our diet programs or align with our fitness goals. The good news, is that there is a smoothie to solve that. 

A sweet and satisfying delicious-as-dessert smoothie to satisfy your need for your favorite summer flavors, while keeping your goals in check. We got you.

Peach Pie Smoothie

Gather:

1/2 cup milk of your choice. (Almond, Coconut, Whole, Goat...whatever)

1/2 cup of nonfat yogurt

1 tbsp honey (use local to get anti-allergy benefits!)

1/4 tsp vanilla 

1 cup frozen (preferably FRESH frozen) peaches

1/8 tsp ground cinnamon

Pinch nutmeg

Pinch Ginger

Method:

If you don't have fresh, in-season peaches yet in your area (but you're still craving) then using frozen unsweetened is fine. If not, core a peach and slice it into 6-8 pieces, then freeze. Freezing the peaches first will give the smoothie a better consistency and eliminate the need to add ice. 

-Put all ingredients in a blender and process until smooth.

Join us back here next week for a great grill recipe!

Apple Cookies

Ok, so they aren't really cookies. Hope you are not too disappointed. But they are crunchy and sweet and really delicious. They have protein from nut butter, almonds and walnuts and are filling because the apple packs a fiber punch. These aren't your grandma's cookies, yo. 

Dessert is a real thing. It doesn't matter how filling your dinner was or how hungry you aren't, dessert still sounds good. But after making good choices for your meals all day and getting a workout in, ruining it all with something high fat and high sugar is the worst. Try out this week's recipe for an alternative to dessert, or as a filling snack for after workouts. (Or, whenever)

Apple Cookies

Ingredients

1 Apple

1/4 cup Peanut butter

1/4 cup Chocolate chips

1/4 cup sliced almonds

1/4 cup coconut

1/4 cup walnuts

Method: 

• Slice apples into 1/4 inch rounds
• Spread with peanut butter (or almond butter if you prefer)
• Top with chocolate chips, coconuts, sliced almonds and walnuts

Whole Fruit Popsicles

Listen, we think you really need popsicle molds. You can get them at your local Walmart, on Amazon, or at Target. Wherever they can be found, they need to be purchased. By you. Immediately. 

Not only are they a necessity for today's recipe, they are also a handy tool for any time that sweet tooth strikes. Making your own at home frozen treats is not only economical, but a great way to get in the fruit your body needs on a daily basis--and in a fun and delicious way. 

As the temperatures climb, it becomes necessary to find tasty, healthy snacks to beat cravings when they strike. But store bought ice-cream novelties are generally either not good for you, or if they are, then they are massively overpriced. 

This recipe is an awesome alternative to other popsicle options. It is jam packed with  real, fresh fruit with the added bonus of potassium from the Coconut Water used to set the fruit in the mold. Fresh fruit, hydrating coconut water, and a recipe so easy to prepare that there really is no excuse to buy a klondike. Ever. 

Real Fruit Popsicles

Ingredients:

2-3 Kiwis, peeled and sliced

1 pkg Fresh Strawberries, sliced

2-3 Tangerine Oranges, peeled and sliced

1 pkg Fresh Blueberries

Coconut Water

Popsicle Mold

Method

1. Add cut up fruit to popsicle mold — allow room for space between fruit, do not over pack. 
2. Pour in coconut water until it reaches the top of each mold.
3. Freeze the molds overnight, or until solid. Once frozen completely, enjoy immediately. 

Stay cool and see you next week with another healthy recipe! 

Ranch Chicken Skillet

If you've got 15 minutes and a skillet, then you've got dinner. Coming home from work every night, dinner can be the last hassle that anyone wants to deal with. Who has time for one more task, one more problem, one more responsibility? Nobody, that's who. But instead of stopping by some fast food, burrito joint, or 'on-the-go' healthy pre-prepped meal place, just whip up a 15 minute skillet full of protein and vegetables.

It's that easy, y'all. Don't make dinner so hard, don't put so much pressure on yourself. Healthy doesn't have to be difficult. And we'll prove it to you...

RANCH CHICKEN SKILLET

Gather:

• 3 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into bite-sized pieces
•  2 cups broccoli, cut into bite-sized pieces
• 1 cup zucchini, diced in 1/4-inch pieces
• one .74-ounce packet Ranch dressing seasoning and dressing 
• 2 tablespoons lemon juice
• about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)

Method:

1. In a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping so  that all of the  sides cook evenly. Cooking time will vary based on thickness of chicken. Cook until about 70% done
2. Sprinkle half the packet of ranch seasoning mix over the chicken.
3. Add the broccoli, zucchini, and evenly distribute the remainder of the ranch seasoning mix.
4. Evenly add the lemon juice. Mix.
5. Cover skillet and allow vegetables to steam for about 3 minutes, or until just about crisp/tender.
6. Add the spinach and cook uncovered until wilted, about 1 minute. Stirring constantly.
7. Serve immediately! 

Lemon Banana Ice Cream

Even though the weather here in Houston has been funky lately, (storms, sun, wind, cold, more sun, wind, etc) it is clear that summer is firmly on its way.

Last weekend was the official start of spring, and nothing says spring in Texas like tropical fruits and ice cream. Right? Especially when its 85 degrees.

The only problem with increasing temperatures is the fact that instead of reaching for healthy fruits that are naturally sweet (and full of water, which our  bodies need more than ever when the temps rise!) we usually start thinking about a milkshake, or an ice cream. Anything cool and cold and sweet. 

Also, for those that celebrate there's a cruel holiday sneaking up this weekend. A holiday filled with chocolate eggs and rabbits and all other manner of diet disasters. Do not give in! With all of the hard work you've been putting in at the gym by yourself, or with your trainer, you don't want to undo all that commitment for your sweet tooth or a holiday. 

Solution: healthy ice cream. Last year we gave you a recipe for delicious strawberry "nice cream", and some pineapple "nice cream", but this time we are going whole lemon. Something sweet and tart, and perfectly refreshing --and it's only 3 ingredients, so it won't hurt your gains or your meal plan.

Lemon Ice Cream

Gather:

• 2 Frozen bananas (when freezing, break into two or three pieces per banana for easier blending)
• 1/2 Lemon- juice + zest
• 1 tbsp vanilla extract
• Optional-2 tablespoons lemon or vanilla yogurt for a little extra creaminess

Method:

Place frozen bananas, lemon juice and zest, vanilla and yogurt (if using) in your blender. 

Continue to blend, stopping to scrape mixture from sides if needed, until it reaches a frozen yogurt like consistency.

Eat. All of it. Do it. 

And that's it. A cure for your sweet tooth that is healthy and satisfying. See you back next week for a spring inspired dinner option!

Peanut Butter Cup Overnight Oats

image via pinterest

Yup, you read that correctly. Peanut butter cup overnight oats. You could have started your day with peanut butter and chocolate, and still have filled up on protein and healthy fats, and would probably still be feeling full.

Sound too good to be true? Well, it's not. 

Overnight oats are simple to prepare the night before, are the perfect warmer weather breakfast, and are a filling and nutritious breakfast option.(Do you remember our peanut butter and banana overnight oats from last year?) Do I have your full attention yet?

Enough chatter. Let's get cooking. 

Peanut Butter Cup Overnight Oats

Gather:

•  2.5 tbsp. creamy peanut butter
• 1/2 tsp. vanilla extract
• Pinch of salt
• 1/4 cup low-fat vanilla yogurt
• 1/3 cup unsweetened almond or coconut milk
• 1/2 cup old fashioned oats
• 1/2 - 1 tbsp. cocoa powder
• 1/2 tsp. stevia or sugar

Optional: dark chocolate pieces or chips

This is how we do it:

1. In a small bowl, combine the peanut butter, vanilla extract, and salt. Microwave for 10 seconds and then stir. 
2. Add in the yogurt, milk, oats, cocoa powder, and sweetener.
3. Stir well and make sure the peanut butter is stirred in thoroughly.
4. If desired, add in dark chocolate pieces.
5. Transfer the mixture into  small jar (we like ball jars.)
6. Place in the fridge for at least an hour or until oats are completely softened.(Preferably overnight.)
7. Store overnight oats in the fridge for up to 3 days.

And... you're welcome. 

Make a few day's worth on Sunday night and send Norton Fitness silent sighs of gratitude every day of the week. 

Cinnamon Roasted Almonds

Nothing says holidays like Cinnamon. Except maybe peppermint. Or hot cocoa. Or egg nog. Well, at any rate, cinnamon definitely is welcome around the holidays. Today's recipe for roasted cinnamon almonds is really tasty, supplies healthy vitamins and fats from the almonds. Cinnamon regulates your blood sugar, is high in nutrients and is widely thought a cancer preventative. 

So whip up this recipe tout-suite and chomp away. It is the perfect thing to bring to gatherings or parties and is also awesome just sitting out on the table, waiting to snatched up and enjoyed. Having healthier snacks around the house this time of year is essential to sticking to your goals and prevents over-indulging. 

So, make these. 

Roasted Cinnamon Almonds

Gather:

1tbsp ground cinnamon 

2 tsp baking stevia/sugar in the raw

1/4 tsp salt

2 cups Raw Almonds

Light Cooking Spray

Method:

1. Preheat the oven to 350°F.
2. In a large bowl, stir together the cinnamon, sugar, and salt.
3. Place the almonds in a single layer on a rimmed baking tray, and bake at 350°F for 5 minutes. Remove the tray from the oven, shake it back and forth to move around the almonds, and continue to bake for another 5-7 minutes, or until the almonds are lightly fragrant and toasty.
4. Immediately mist the nuts with the nonstick cooking spray. Shake the tray a few times, and spray again. Pour the nuts into the bowl with the cinnamon mixture, and toss until completely coated. Let the nuts cool completely to room temperature before transferring to an airtight container.

Enjoy! 

Post Thanksgiving Round Up!

You've made it through Thanksgiving. Hurray! Now, get your workout clothes back on and head back to the gym. 

If you've got any leftovers, we want to help you out. From last year, we have a recipe for 10 Minute Turkey Salad. It's protein packed and guilt free (and is completely delicious.) 

Snag the recipe here: Turkey Salad// Norton Fitness

Have an extra cup of pureed pumpkin? Or an extra can? We got you there too. Click on over to KitchenStewardship to take a peek at the ideas of where to sneak in some healthy pumpkin goodness to some of your favorite recipes. 

It's never too late to take control of your holiday workout. Call 832-779-1902 or visit us at NortonFitness.com for Training Specials and class info. Let's make this the healthiest holiday yet!

Spicy + Sweet Lime Chicken

A little spicy, a little sweet. This week's chicken recipe is a bit of both. Prep and bake this recipe in no time flat, and it's perfect for nights when you don't have time or the inclination to cook up something fancy or difficult. 

Chicken is a great protein source, but traditional preparations can get dull and boring. Barbecue sauce is delicious, and lemon pepper is great, but sometimes we crave something a little bit different. The cayenne pepper in this recipe, specifically the herb capsicum that makes up cayenne, is an incredible health supplement. Capsicum is great for intestinal upsets, anti cold and flu agent, anti-allergen, digestive aid, detox support, and supports weight loss and heart health. That's a pretty powerful plant! 

In addition to the protein from the chicken and all of the healthy properties of the capsicum within the cayenne pepper, the lime juice in the recipe is full of vitamin C and healthy antioxidants. 

Spicy + Sweet Lime Chicken

Gather:

2 Boneless, skinless chicken breasts 

1/2 teaspoon Cayenne Powder

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Parsley 

1 teaspoon Brown Sugar

1 lime

Method:

1. Preheat oven to 350. Line a baking sheet with foil and lay your chicken breasts out flat. 
2. Mix together the cayenne powder, garlic powder, dried parsley and brown sugar in a bowl, then sprinkle seasoning on top side of the chicken. 
3. Bake in the oven for 25 minutes
4. Remove from oven flip to dust the other side in seasoning 
5. Return back to the oven for an additional 10 minutes, or until chicken is cooked through.
6. Allow chicken to rest for 5 minutes, then squeeze on the juice from a lime and serve over rice. 

Meet right back here on the blog next week for another healthy recipe to keep your fitness goals in check!

Vanilla Chai Chia Pudding

You guys, let's talk pudding. Chia pudding to be exact. Chia pudding has been buzzing around the internet lately and there's no wonder why. Chia contains massive amounts of nutrition with very little calories. With 11 grams of fiber, 4 grams of protein, 30% of your daily value of Manganese and Magnesium, all in only 1 tiny ounce of seeds. Chia seeds are also full of antioxidants, and scientists believe that consumption of chia seeds helps you lose weight. They are also high in Omega-3 Fatty acids, and lower the risk of heart disease. 

In addition, Chia seed pudding can soothe a sweet tooth, and is so simple to prepare. When added to liquid, the seeds take on a gel-like quality, perfect for pudding! Adding different flavors to suit your taste is as easy as adding a little chocolate or a little greek yogurt. Play with the flavors and find those that satisfy you the best.

Today's recipe features a few autumn flavors (hoping for cooler weather!) and is great as a breakfast, dessert or healthy snack. 

Vanilla Chai Chia Seed Pudding

Gather:

1.5 cups of almond or coconut milk

1/4 cup chia seeds

2.5 tablespoons maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

.5 tsp ginger

.5 tsp cardamom

.5 tsp clove

1/8th tsp black pepper

Method:

Add all ingredients to small container or small mason jar , and whisk together until fully combined.

Refrigerate for at least 4 hours, or preferably overnight

When ready to eat, divide into two bowls and eat. 

Adjust the seasonings according to taste and enjoy! Check back next week for another healthy recipe!

Mojito Fruit Salad

Fruit salads are a fixture on any respectable brunch spread. An easy way to scoop up your daily servings of fruits, in the first meal of the day. Fruits are better when eaten raw + whole, instead of juiced. When eaten as raw fruit, you are not only ingesting the sweet + tart flavors of the fruit, along with the vitamins therein, you are also benefitting from the fiber.

Today's recipe is just a simple spin on your regular, run-of-the-mill fruit salad, just jazzed up with the flavors of a mojito- (but no alcohol in this one, so perfect for all ages). This summer has been brutal so far, and a cold salad packed with anti-oxidants, vitamin C and fiber is the perfect way to keep cool and healthy with minimal effort and a lot of flavor.

The lime juice in the recipe should keep your apples from browning, so this recipe can be made-ahead of time, or in large portions and enjoyed throughout the week. Feel free to experiment with fruit to suit your tastes, as well.

Mojito Fruit Salad
Gather:
2 Granny Smith Apples
5 Kiwis, skins removed
1/2 honeydew melon (cantaloupe can be used also--it's just not in the same color scheme!)
1/2 lb green grapes, halved
2 limes, juiced.
3 tbsp chopped fresh mint
1 tbsp, honey

Method:
1. Cut apples, melon, and kiwi into bite-sized pieces.
2. Combine cut fruit with halved grapes
3. Pour lime juice, honey and mint over fruit, stir gently until mixture covers fruit
4. Allow to chill for one hour before serving.

That's it! Cooling, delicious, and healthy. See you back here next week for another healthy summer recipe!

Chilled Cucumber Soup

Ok, I know we've been saying it for weeks, but this weather is ridiculous. It is so darn hot here in Houston, that it is hard to move much less drag ourselves in for a workout. And after that workout...cook? I don't think so. The idea of being near a hot grill or heaven forbid, TURN ON THE OVEN makes me feel like jumping into a cold shower. But, we all have to eat...so what to do?

How about another cold soup recipe. Gazpachos and other cold soups,as we've written about before, {Watermelon Gazpacho} are the perfect way to get in your vegetable servings without turning on a burner or igniting the grill. Cold soups are pretty much universally simple to make, and use fresh, raw ingredients. Best of all, they are COLD, which your overheated body will be welcome news to your overheated body. 

This week's recipe uses cucumbers, which contain water and fiber-both essential for healthy digestion. The water content is also a sneaky way to stay hydrated in this heat. Cucumbers are also full of B-vitamins, which are known to help manage feelings of stress and anxiety.

Chilled Cucumber Soup

Gather:

4 small/medium Persian cucumbers—3 coarsely chopped, 1 peeled and diced
1/2 cup ice cubes
1/4 cup cold water
1/4 cup grapeseed oil (or olive oil)
1 teaspoon fresh lemon juice
1 small jalapeño, seeded and minced
2 tablespoons shredded mint leaves
Salt, to taste
1/4 cup plain Greek yogurt (full fat or reduced)
Extra-virgin olive oil, for drizzling

Method:

 -In a blender, mix chopped cucumbers, ice, water, grapeseed oil, lemon juice and half each of the jalapeño and min. Puree. Season with salt and refrigerate until cold.
-Pour the cucumber soup into bowls and garnish with the diced cucumber, yogurt and the remaining jalapeño and mint. Drizzle the soup with olive oil and serve.

That's it!  Enjoy the cooler taste of healthy summer soup. Head back to the blog next week for another healthy summer recipe to keep you healthy even when it's hot!

Summer Salad

Nothing screams summer like fresh vegetables and bright colors. This salad is chock full of both. 

With the weather staying hot, hot, hot, finding foods to keep you cool and satisfied is as easy as visiting the local farmer's market or checking out the newest veggies in the produce aisle. This salad is simple, absolutely mouth-watering, and contains so many different flavors that you won't get bored. And what's more, the seasonal vegetables used in this salad are stacked with vitamins and minerals. 

Zucchini: Low calorie, tons of vitamin A, folate and anti-oxidants

Red Bell Pepper: Off the charts vitamin C, vitamin B,  with anti-cancer benefits

Grilled Corn: Vitamin B3, fiber, Manganese

Feta Cheese: Calcium, B12 + Iron. 

This salad is quick to throw together, but looks like art. It is great on its own, especially satisfying due to the cheese, corn and olives, but adding a little grilled chicken will create a hearty, healthy meal that can be packed ahead for lunch, or prepared for dinner on a way-too-hot summer night.

Summer Salad

Gather:

2 cups spring mix lettuce

1 red bell pepper, sliced into strips

1 ear of corn, cooked, (grilled if preferred)

2 small zucchini, peeled into ribbons

5-6 black olives

1 tomato, diced

1/4 cup low-fat crumbled feta cheese

For Lemon Vinaigrette Dressing:

2 tbsp olive oil

2 tbsp lemon juice

1/2 tsp of dijon mustard

Salt and pepper to taste

Method:

Combine ingredients for vinaigrette, and set aside.

In a bowl, mix together all vegetables, and top with feta cheese.

When ready to eat, gently toss vinaigrette with vegetables.

Enjoy! A cool and delicious dinner option, perfect for summer. Catch us back here next week for another healthy recipe.

Creamy Avocado Dip

Something cool, creamy, protein-packed and perfect for dipping veggies or spreading on fajitas? We got you.

This week's recipe for Creamy Avocado Dip combines Greek Yogurt, Avocado, Garlic and Cilantro. Just the right amount of flavor to make raw vegetables pop or to add a hint of flavor to complement the smokiness of grilled chicken or fish. The Greek Yogurt has a high protein and calcium content, and the avocado brings the good fats and fiber. Garlic is an incredible cancer fighting properties, but also is used to fight all kinds of illness including the common cold. There is also research to suggest that Garlic consumption may aid in athletic performance by reduce fatigue and enhancing labor capacity. (You guys...it was used in ancient Greece as a performance enhancer in the original Olympics!)

Whether your a Spartan warrior or a modern Gym Rat, this week's recipe is unbelievably simple, extremely tasty and packs a nutritional wallop to keep your diet in check and your cravings on lock. 

Creamy Avocado Yogurt Dip/Topping

Gather:

 1/2 cup plain fat-free Greek yogurt

2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt + pepper, to taste

Cut up veggies-for serving (or grilled chicken or fish!)

Method:

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste. 

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Enjoy and Stay Cool in this hot, hot heat!

Check back here next week for another healthy recipe.

Grilled Strawberry Skewers

Think that these juicy red pops of sweetness can't be grilled? Think again. Stick some strawberries on a skewer (always a griller's friend) and heat these rubies into warm jewels. The smoky flavor from the grill complements the sweetness of the strawberries perfectly, making it a great side dish or dessert--or both. 

If you're aren't in the know about this summertime fruit, time to get schooled. Not only do they scream with the warmth of the season, but they are also a bonafide superfood. Bursting with antioxidants and Vitamin C--a known immunity booster. Strawberries boost eye health, help fight cancer, and their known collagen producing benefits help fight those sun's rays at the battle of your skin. That's right, strawberries can help your skin look younger and prevents the formation of some wrinkles. They also fight bad cholesterol, reduce inflammation and regulate blood pressure. 

Need further convincing? Well, putting anything on a skewer immediately makes it more delicious, because, science.

Grilled Strawberry Skewers

Gather

Skewers

One package fresh strawberries

Method

Skewer strawberries, approximately 4-5 per stick.

Place on medium/high grill, turning every few minutes.

Total grill time: Approx. 7 mins

Allow to cool for a few minutes, and then chomp. Try grilled strawberries with yogurt as a dip. 

Eating seasonal desserts is delicious, easy, and much healthier than grabbing an ice cream or a fruit flavored popsicle from the grocer's freezer. Skewer some strawberries and throw them on the grill this weekend!

Grilled Bananas

So, the past few weeks we have offered up some delicious + healthy ideas for the grill. Including: Grilled Portobello mushrooms, Lemony Grilled Chicken, and Grilled Cauliflower Steaks. This week, it's still hot, (actually even hotter) so we have another grilling recipe for you-- but this time, it's dessert. 

Grilling fruit is the perfect way to release the natural sugars within the fruit, giving a full, smoky-sweet flavor that is the perfect accompaniment to a cookout or barbecue. The best part? Grilling up fruit is not only absolutely delicious, it's also much healthier than your regular summertime desserts like ice-cream or popsicles. The preparation is easy and goes from peel to grill to mouth in less than 10 minutes. 

Bananas are an excellent source of potassium, a nutrient your body needs to maintain electrolyte levels in high heat and is full of fiber, so if the grilled chicken or steaks didn't fill you up, the grilled banana will do the job! 

Grilled Bananas

Gather

4 bananas

1/2 tbsp of natural sugar crystals

Method:

1. Cut bananas in half lengthwise, leaving skins on. 
2. Sprinkle the cut sides with sugar
3. Grill bananas for about 3 minutes each side--be careful, you don't want them to get mushy.
4. Pop them out into a bowl, and add a scoop of Norton Fitness Strawberry Frozen Yogurt if desired. 

That's it, you're done. Enjoy the sweetness of the season without ruining your diet or hard work in the gym. See you back here next week for some more delicious grilled fruit recipes. 

Grilled Stuffed Portobellos

Back again with a grill recipe! This week, another side dish to add to last week's chicken, or an easy appetizer for your next home grilling soiree. Portobellos are a meaty, tender choice and can also mimic beef in a burger for an vegetarians in your friend circle. Don't be nervous to play with different types of fillings; cheeses, vegetables, spices. 

These grilled portobellos are healthy and tasty, and grilling gives them a smoky char flavor that really complements the tomatoes within. Plus, both tomatoes AND mushrooms are packed with vitamin C. Portobellos offer a boost of copper and selenium, and both vitamins B and D. Basically, grill side-strong side. 

Grilled + Stuffed Portobellos

Gather

2/3 cup chopped plum tomato 

1/4 cup (1 ounce) shredded part-skim mozzarella cheese 

1 teaspoon olive oil, divided 

1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary 

1/8 teaspoon coarsely ground black pepper 

4 (5-inch) portobello mushroom caps 

2 tablespoons fresh lemon juice 

2 teaspoons low-sodium soy sauce 

Cooking spray 

Method:

1. Heat grill to medium/high heat
2. Mix tomato, cheese, 1/2 teaspoon oil, rosemary, pepper  in a small bowl.
3. Remove brown gills from the undersides of mushroom caps using a spoon, and toss. Remove stem and discard the as well. 
4. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl-- brush over both sides of mushroom caps. 
5. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for about 5 minutes on each side
6. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted.

And that's all she wrote. Another perfect summer side dish, courtesy of your grill.

Check back here next week for a breakfast recipe to make your mornings a little easier.