How do I cleanse and reset to slim down for summer?
Plant-based recipes for Summer weight loss
Quinoa-Lentil Pilaf (1 serving)

Quinoa Lentil Pilaf
Ingredients:
Instructions:
Kabocha Squash with Garlic-Tahini Filling (1 serving)
Ingredients:
Instruction:
Preheat oven to 400 degrees F. Cut squash in half. Place squash halves on the baking sheet. Combine tahini, miso paste, garlic in a small bowl; mix well. Cover squash with the mixture and bake for 30 minutes or until squash is fork-tender.
Edamame and Roasted Corn Succotash
Ingredients:
Instruction:
Healthy Summer recipes with animal proteins
Burgers with Roasted Garlic and Rosemary

Burger with fresh herbs
Ingredients:
- 1 whole garlic bulb
- 1 lb. 95% lean ground sirloin
- 1 medium zucchini, coarsely grated
- 6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded
- 1/4 tsp. sea salt
- 1/2 tsp. cracked black pepper
- 4 whole-grain hamburger buns
- 4 slices medium tomato
- 4 lettuce leaves
- 4 red onion slices
Instruction:
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Preheat oven to 400° F.
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Remove the outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of the bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
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Preheat grill or broiler to high.
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When cool enough to handle, peel away the foil from garlic. Squeeze garlic into a large bowl.
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Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
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Grill or broil patties for 4 to 6 minutes on each side, or until the desired doneness.
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Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.
Grilled Pork Chops with Peach and Jalapeno salsa
Ingredients:
- 2 medium ripe peaches peeled, chopped
- ¼ medium red onion chopped
- 1 medium jalapeño pepper seeds and veins removed, chopped
- ¼ tsp. crushed red pepper flakes
- 2 Tbsp. fresh lime juice
- ½ tsp. hot pepper sauce (like Tabasco®)
- 2 Tbsp. finely chopped fresh cilantro
- 4 raw center-cut pork chops lean, boneless
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
Instruction:
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Combine peaches, onion, jalapeño, red pepper flakes, lime juice, hot pepper sauce, and cilantro; mix well. Set aside.
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Preheat grill or broiler on high.
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Season pork chops with salt and pepper.
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Grill or broil chops for 4 to 5 minutes on each side, or until the desired doneness.
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Top pork chops evenly with salsa; serve immediately.
- Serve with a heaping pile of fresh or sauteed spinach
Cedar Plank Salmon with Maple Glaze
Ingredients:
- 1 untreated cedar plank (about 17-by-10-1/2 in.)
- 2 Tbsp. water
- 1/4 cup pure maple syrup
- 2-inch slice fresh ginger, peeled, finely chopped
- 1/4 cup fresh lemon juice
- 3 Tbsp. reduced-sodium soy sauce
- 2 cloves garlic, finely chopped
- 1 Tbsp. olive oil
- 1 bunch green onions
- 2 1/2 lbs. center-cut salmon fillet with skin
- Ground black pepper (to taste; optional)
Instruction:
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Soak plank in water for 3 hours before grilling.
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Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made two days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
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Preheat grill on high.
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Lightly cover the cedar plank with oil. Arrange green onions in one layer on the plank to form a bed for salmon.
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Place the salmon skin-side down on the cedar plank.
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Drizzle with half of the maple glaze, reserving the other half of glaze to serve with grilled salmon.
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Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
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Serve salmon with reserved maple glaze.
Healthy and Tasty Summer Treats
Mango Coconut Chia Pudding

Mango Coconut Chia pudding
Ingredients:
- 1/2 cup lite coconut milk
- 1/2 cup unsweetened almond milk
- 3/4 cup fresh ripe champagne mango, diced
- 2 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- 4-6 drops Nu-Naturals liquid stevia, or sugar/honey to taste
Instruction:
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Combine all ingredients in a large container. Mix well and close the container. Refrigerate overnight or at least 5-6 hours.
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Divide into 2 bowls or glass dishes and serve. Enjoy!
Love and Light Always
Sarah
“Sarah Savino is my recommended Wellness and Nutrition Coach who resides in Colorado but has a community of clients she guides and manages nationally. She has her frequent retreats that her clients are encouraged but not required to attend and someone who knows first hand how it is to be overworked and overweight. She is a living truth that once within the right community and with the right guide, everything is possible. She can be reached thefitphilanthropist@gmail.com and facebook.com/sarah.savino IG- the_fit_philanthropist ”- Dr. Shakib, your Irvine Posture Chiropractor