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Mahi Mahi with Mango Salsa

Recipes, Uncategorized, , , ,

mahi mahi1/3 cup orange juice
1 T olive oil
1 lb. Mahi Mahi, cut into 4 equal fillets

Mango Salsa:
1 medium mango, skinned and chopped
1/4 cup diced tomato
2 T chopped red onion
2 T diced green chiles
1 T chopped fresh cilantro

Preheat grill or broiler.

In a shallow glass bowl, combine orange juice and olive oil.  Add fish and marinate for 10 to 15 minutes.  In a small bowl, combine mango, tomato, onion, green chili and cilantro. Set aside.

Grill or broil fish 3 to 5 minutes on each side or until just cooked.  Serve each fillet with 1/4 cup mango salsa.

4 Servings:  140 Calories, 10 g Carb, 3 g Fat, 21 g Protein, 79 mg Sodium

 

Seared Scallops with Tomato Water, Lime & Mint

protein, Recipes, Uncategorized, , , ,

Making tomato water sounds fancy, but all you do is collect the juices from chopped ripe tomatoes. It’s a delicious addition to seafood or any vinaigrette dressing.

Image 1 lb. ripe tomatoes, chopped
1/8 t kosher salt (plus a pinch)
1T olive oil
12 sea scallops (about 1 lb.)
Lime wedges
1/4 c fresh mint leaves

Place tomatoes in fine-mesh sieve set over a medium bowl; season with salt. Let sit, stirring occasionally, until about 3/4 cup tomato water has collected in bowl, 30-40 minutes.

Remove side muscle from scallops, pat dry. Heat oil in a large skillet over medium-high heat. Season scallops with a pinch of salt and sear until deeply browned, about 2 minutes. Turn and cook until just opaque on other side, about 30 seconds. Drain on paper towels 1 minute.

Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; garnish with mint.

4 Servings: 153 Calories, 4 g Carbs, 4 g Fat, 19 g Protein, 405 mg Salt
– Adapted from Bonappetit

Grilled Teriyaki Pork Chops

Recipes, Uncategorized, , ,

Here’s an easy and tasty recipe for BBQ-ing on Hot Summer Days!

Prep: 15 min. – Marinate: 4 hrs. – Cook: 14 min.

grilled-pork-chops-t3-intro

4 (6-oz.) center-cut loin pork chops (3/4 in. thick)
3 T minced shallots
2 garlic cloves, minced
1 T minced peeled fresh ginger
2 T low-sodium soy sauce
2 T dry white wine
2 T fresh lime juice
1-1/2 t brown sugar
Cooking spray

Trim fat from pork. Combine pork and next 7 ingredients in a large zip-top
plastic bag. Seal and marinate in refrigerator 4 hours, turning bag
occasionally. Remove pork from bag, reserving marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; cook 7 minutes on
each side or until done, basting frequently with reserved marinate.

4 Servings: 240 Calories, 5 g Carbs, 12 g Fat, 30 g Protein

Trimm-Way Weight-Loss Tips

Tips, Uncategorized,

8-free-and-easy-weight-loss-tips

Keep a daily food diary.

Wait 5 minutes if you’re thinking of something to eat that’s off your diet. Instead, drink a glass of water.

If you’ve bought some food that you know is a tempting weight-gain diet-breaker for you (for example, peanut butter, dark chocolate), move it out to the garage, and make it to hard get to, so you won’t be so tempted. At least, store it out of sight, out of reach.

Do 5 minutes of exercise before you eat a meal, like jogging in place or wall push-ups, to speed up your metabolism.

If you’re at a plateau weight-wise despite efforts to diet and exercise, try adding 15-minute cardio sessions for a few evenings each week — this will speed up calorie burning throughout the night and into the next day.

Before you drink wine or a cocktail, drink a glass of water so you aren’t drinking because you’re thirsty.

Avoid eating starchy carbohydrates (bread, chips, popcorn, pasta, potato, rice) when having a cocktail or glass of wine, because the alcohol will speed up the conversion of the carbs to belly fat! Eat protein and vegies instead.

Karen Kelley
650-579-7077
Cell/Text: 650-906-078

Trimm-Way A.M. Liver Detox Smoothie

Recipes, Tips, Uncategorized, , , ,

Detox is a popular word these days!  Juices and smoothies can be used to boost your liver function. The liver is a hard working multi-tasker — give your liver the attention it deserves so it can function optimally, and try this recipe!

Image

Karen’s Daily AM Smoothie:   

1/2 large Fuji or other sweet apple (or a whole small apple)
2 carrots
2 stalks celery
1/3 cucumber, skin-on
1/4 red beet
1T chopped beet stems
1 slice lemon, peeled
1/2” slice of ginger root, peeled
3 mint leaves
1 handful (2 oz.) kale
1-1/2 cup water or more depending on desired consistency

(Note – This requires a high-powered blender like a VitaMix)

Cut fruit/vegies in chunks/pieces, put the bigger items into the blender first, adding the rest on top with the water, and pulse/blend/pulse/blend like crazy.  Pause if your blender starts to overheat, and add water if it seems overwhelmed.  Smoothie will be quite thick. Makes about 2 big glasses.  Store leftovers in a mason jar in the refrigerator for the next day.

Spicy Scallops Recipe

diets, Recipes, Uncategorized, ,

 

Scallops are great cooked in foil!

spicyscallops

2 large shallots, minced
4 jalapeño or other small hot chiles or to taste, deveined, seeded, and minced
2 teaspoons high-quality reduced-sodium soy sauce
1 tablespoon peanut oil
1 cup chopped tomato
16 large sea scallops

 
Preheat the oven to 450. Mix together the shallots, chiles, soy sauce, oil, and tomato. Tear four squares of aluminum foil and place four scallops in the center of each piece.  Top with the sauce; fold and seal the packages. Bake until the scallops are opaque outside and barely warm in the center, 10 to 15 minutes. Makes 4 Servings.

Lemony Chicken Saltimbocca

Recipes, Uncategorized, ,

lemony-chicken-saltimbocca-ck-l

Ingredients:
4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)

Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat.  Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

4 Servings: 202 Calories, 2 g Carbs, 2 g Fat, 30 g Protein

Trimm-Way Website Credits

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Trimm-Way’s Website has a brand new look.
Check it out, and let us know if you like it!

There were many who contributed to creating a terrific Website, and Trimm-Way wants to especially thank the following for their professional services:
Image

Website Designer/Developer:
Scott Broadbent
(650-450-4760)

Professional Photography: 
Romel Evans, Image Designers
(209-914-7294)

 

 

Professional Hair and Beauty Services:
David Vuu, Beauty Century (650-548-1015)
Debra Dias, Hair Design (650-326-7766)
Sandy, Hair Definition (650-873-5505)
Mandy Tsai, Rejuvalon Salon & Spa (650-235-5678)