Skiman
Super Freak
Healthy Alternative: Portobello BurgersIngredients
1 clove garlic, minced
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
4 Portobello mushroom caps, stems and gills removed
1 cup sliced heirloom tomato
1/4 cup crumbled feta cheese
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
1 cup loosely packed mixed baby salad greens
1 clove garlic, minced1/2 teaspoon kosher salt1 tablespoon extra-virgin olive oil4 Portobello mushroom caps, stems and gills removed1 cup sliced heirloom tomato1/4 cup crumbled feta cheese1 tablespoon red-wine vinegar1/2 teaspoon dried oregano1 cup loosely packed mixed baby salad greens
1 clove garlic, minced1/2 teaspoon kosher salt1 tablespoon extra-virgin olive oil4 Portobello mushroom caps, stems and gills removed1 cup sliced heirloom tomato1/4 cup crumbled feta cheese1 tablespoon red-wine vinegar1/2 teaspoon dried oregano1 cup loosely packed mixed baby salad greensPreparation
- Preheat grill to medium-high.
- Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with one tablespoon oil in a small dish.
- Lightly brush the oil mixture over Portobellos
- Grill the mushroom caps until tender, about 4 minutes per side
- Place the grilled mushrooms top-side down
- Top with the salad mixture, tomato and whatever else you might want to add.
Nutritional Information Per Serving
7g Fat
1g Saturated Fat
4g Monounsaturated Fat
3mg Cholesterol
7g Carbohydrate
10g Protein
4g Fiber
795mg Sodium
691mg potassium
Healthy Alternative: Watermelon and Tomato Salad
6 Servings
Ingredients
2 1/2 cups seedless watermelon, in 1-inch cubes (reserve juice)
1 1/2 heirloom tomato cut into cubes
1/2 cup crumbled feta cheese
1/4 cup finely chopped scallions
1/4 cup finely chopped shallot
2 tbsp first cold pressed extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup Italian parsley
Preparation
- Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
- Whisk or blend together about two tablespoons of the watermelon juice, oil, vinegar and cayenne.
- To serve, dress the salad with this mixture and garnish with cilantro.
- Do not refrigerate and serve within 30 minutes.
Nutritional Information Per Serving
140.7 Calories
10.3g Fat
4.2g Saturated Fat
0.6g Polyunsaturated Fat
4.9g Monounsaturated Fat
14.2mg Cholesterol
272.3mg Sodium
204.8mg Potassium
6.8g Carbohydrate
0.9g Dietary Fiber
0.4g Sugars
4.9g Protein
Healthy Alternative: Grilled shrimp over arugula corn and tomato
6 Servings Ingredients
16 oz shrimp, cooked
3 cups arugula
8 slices, thick/large (1/2″ thick), red ripe tomatoes
1 cup fresh sweet corn (I normally avoid corn like the plague as it is a starch and higher in carbs) but once in a while it’s fine.
2 tbsp olive oil
2 wedges of lemon, juiced
Susy’s Everything Marinade, find any marinade that you like
16 oz shrimp, cooked3 cups arugula8 slices, thick/large (1/2″ thick), red ripe tomatoes1 cup fresh sweet corn (I normally avoid corn like the plague as it is a starch and higher in carbs) but once in a while it’s fine.2 tbsp olive oil2 wedges of lemon, juicedSusy’s Everything Marinade, find any marinade that you likePreparation
- Let shrimp marinate in Susy’s Everything Marinade for one hour in fridge.
- Grill; then let cool a bit and remove from shell.
- Serve over a bed of arugula, heirloom tomato, and grilled corn.
- Drizzle with Olive Oil and Fresh Lemon juice; salt and pepper to taste.
Nutritional Information Per Serving
147.2 Calories
5.8g Fat
0.9g Saturated Fat
0.9g Polyunsaturated Fat
3.6g Monounsaturated Fat
147.3mg Cholesterol
179.1mg Sodium
326.1 Potassium
7.1g Carbohydrate
1.3g Dietary Fiber
1.1g Sugar
17.2g Protein
1 clove garlic, minced
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
4 Portobello mushroom caps, stems and gills removed
1 cup sliced heirloom tomato
1/4 cup crumbled feta cheese
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
1 cup loosely packed mixed baby salad greens
1 clove garlic, minced1/2 teaspoon kosher salt1 tablespoon extra-virgin olive oil4 Portobello mushroom caps, stems and gills removed1 cup sliced heirloom tomato1/4 cup crumbled feta cheese1 tablespoon red-wine vinegar1/2 teaspoon dried oregano1 cup loosely packed mixed baby salad greens
1 clove garlic, minced1/2 teaspoon kosher salt1 tablespoon extra-virgin olive oil4 Portobello mushroom caps, stems and gills removed1 cup sliced heirloom tomato1/4 cup crumbled feta cheese1 tablespoon red-wine vinegar1/2 teaspoon dried oregano1 cup loosely packed mixed baby salad greensPreparation
- Preheat grill to medium-high.
- Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with one tablespoon oil in a small dish.
- Lightly brush the oil mixture over Portobellos
- Grill the mushroom caps until tender, about 4 minutes per side
- Place the grilled mushrooms top-side down
- Top with the salad mixture, tomato and whatever else you might want to add.
Nutritional Information Per Serving
7g Fat
1g Saturated Fat
4g Monounsaturated Fat
3mg Cholesterol
7g Carbohydrate
10g Protein
4g Fiber
795mg Sodium
691mg potassium
Healthy Alternative: Watermelon and Tomato Salad
6 Servings
Ingredients
2 1/2 cups seedless watermelon, in 1-inch cubes (reserve juice)
1 1/2 heirloom tomato cut into cubes
1/2 cup crumbled feta cheese
1/4 cup finely chopped scallions
1/4 cup finely chopped shallot
2 tbsp first cold pressed extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup Italian parsley
Preparation
- Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
- Whisk or blend together about two tablespoons of the watermelon juice, oil, vinegar and cayenne.
- To serve, dress the salad with this mixture and garnish with cilantro.
- Do not refrigerate and serve within 30 minutes.
Nutritional Information Per Serving
140.7 Calories
10.3g Fat
4.2g Saturated Fat
0.6g Polyunsaturated Fat
4.9g Monounsaturated Fat
14.2mg Cholesterol
272.3mg Sodium
204.8mg Potassium
6.8g Carbohydrate
0.9g Dietary Fiber
0.4g Sugars
4.9g Protein
Healthy Alternative: Grilled shrimp over arugula corn and tomato
6 Servings Ingredients
16 oz shrimp, cooked
3 cups arugula
8 slices, thick/large (1/2″ thick), red ripe tomatoes
1 cup fresh sweet corn (I normally avoid corn like the plague as it is a starch and higher in carbs) but once in a while it’s fine.
2 tbsp olive oil
2 wedges of lemon, juiced
Susy’s Everything Marinade, find any marinade that you like
16 oz shrimp, cooked3 cups arugula8 slices, thick/large (1/2″ thick), red ripe tomatoes1 cup fresh sweet corn (I normally avoid corn like the plague as it is a starch and higher in carbs) but once in a while it’s fine.2 tbsp olive oil2 wedges of lemon, juicedSusy’s Everything Marinade, find any marinade that you likePreparation
- Let shrimp marinate in Susy’s Everything Marinade for one hour in fridge.
- Grill; then let cool a bit and remove from shell.
- Serve over a bed of arugula, heirloom tomato, and grilled corn.
- Drizzle with Olive Oil and Fresh Lemon juice; salt and pepper to taste.
Nutritional Information Per Serving
147.2 Calories
5.8g Fat
0.9g Saturated Fat
0.9g Polyunsaturated Fat
3.6g Monounsaturated Fat
147.3mg Cholesterol
179.1mg Sodium
326.1 Potassium
7.1g Carbohydrate
1.3g Dietary Fiber
1.1g Sugar
17.2g Protein
