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Although we are all “safe at home” or as some others have put it “stuck at home” summer is still coming. I don’t know about you but I can’t wait to soak up some sun and come out of quarantine feeling ready to rock a bikini; this requires some mindfulness when it comes to eating, to not reach for whatever is in the cupboard, but to be intentional with my meal planning and the recipes I am using. I chose to do a 21 day reset at the start of the quarantine. I had ordered it from my company before the “Stay at home order” and decided now would be the perfect time to have something to keep me accountable, versus snacking my way through boredom. I do a reset or cleanse quarterly to keep my gut health for optimal wellness, and this 21 day reset just happened to fall right before spring/summer getting my body prepared with the energy I need for the activities I love, and the added weight lo and feeling comfortable showing my skin is just a huge bonus! Who doesn’t want to feel good in their summer wear?

How do I cleanse and reset to slim down for summer?

Before we get to the amazing recipes I want to share with you let’s talk about how we can prepare our bodies for optimal absorption of nutrients. Why spend all that money on organic foods if your body isn’t optimally benefitting from them? The cleanses and resets I do are not solely about weight loss, surprise, they are about HEALTH! The reset I do is 21 days and involves the most delicious fresh foods (I have been able to access everything during quarantine even if canned). Week one you wean off meats by having some meals with fish and chicken. Weeks two and three are plant-based. For my carnivores, it may sound difficult but the foods are so filling and delicious it really is not. The cleanse also provides the most amazing clean supplements, for nutrient absorption, detoxification, and restoring the microbiome with probiotics. If 21 days just seems too crazy for you, another cleanse I love is only 3 days.
 

Plant-based recipes for Summer weight loss

The plant-based recipes in the 21-day reset are so delicious and filling and I would love to share some with you!

Quinoa-Lentil Pilaf (1 serving)

Quinoa Lentil Pilaf

Quinoa Lentil Pilaf

Ingredients:

1 1/2 tsp olive oil
1/2 medium carrot, diced or shredded
1/2 medium stalk celery, diced
1/4 medium onion, diced
1/4 medium red bell pepper, diced
1/4 tsp ground smoked paprika
1 dash cumin
1/4 tsp ground turmeric
3/4 cup cooked quinoa
1/4 cup cooked lentils
1 1/2 tsp grated lemon peel
1 1/2 tsp fresh lemon juice
2 tbsp chopped parsley

Instructions:

Heat oil in a medium saucepan, add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric. Cook and then mix with quinoa and lentils. Add lemon peel, juice, and parsley. Fluff with a fork and serve.

Kabocha Squash with Garlic-Tahini Filling (1 serving)

Ingredients:

1/2 medium kabocha or acorn squash
4 tbsp, sesame tahini (I used a Thai peanut sauce because it was all I had and it was so good.)
1 tsp miso paste
1 tsp clove garlic chopped
1 tsp olive oil

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:

1/2 cup fresh corn kernels
1 cup water
3/4 cup shelled edamame
1 tbsp olive oil
1/2 medium shallot diced
1/2 medium red bell pepper diced
1/4 medium red onion diced
1 tbsp rice vinegar
2 tbsp fresh lime juice
2 tbsp chopped cilantro (I used kale because I didn’t have any cilantro, still good)
Add Himalayan sea salt to taste

Instruction:

Preheat oven to 400 degrees F. Arrange corn in a single layer on a baking sheet. Bake for 10 minutes, or until caramelized and beginning to brown. While corn cooks boil edamame for 5-7 minutes. Heat oil in a medium skillet over medium heat, add all ingredients and saut’e for about 5 minutes.
 

Healthy Summer recipes with animal proteins

These next few recipes come from my favorite Total Beach Body blog.

Burgers with Roasted Garlic and Rosemary

Burger with fresh herbs

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:

  1. Preheat oven to 400° F.

  2. 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.

  3. Preheat grill or broiler to high.

  4. When cool enough to handle, peel away the foil from garlic. Squeeze garlic into a large bowl.

  5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.

  6. Grill or broil patties for 4 to 6 minutes on each side, or until the desired doneness.

  7. 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:

  1. Combine peaches, onion, jalapeño, red pepper flakes, lime juice, hot pepper sauce, and cilantro; mix well. Set aside.

  2. Preheat grill or broiler on high.

  3. Season pork chops with salt and pepper.

  4. Grill or broil  chops for 4 to 5 minutes on each side, or until the desired doneness.

  5. Top pork chops evenly with salsa; serve immediately.

  6. 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:

  1. Soak plank in water for 3 hours before grilling.

  2. 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.)

  3. Preheat grill on high.

  4. Lightly cover the cedar plank with oil. Arrange green onions in one layer on the plank to form a bed for salmon.

  5. Place the salmon skin-side down on the cedar plank.

  6. Drizzle with half of the maple glaze, reserving the other half of glaze to serve with grilled salmon.

  7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.

  8. Serve salmon with reserved maple glaze.

 

Healthy and Tasty Summer Treats

One of my go-to sweet treats is a big bowl of seasonal fruit and some coco-whip! If you don’t know what coco whip is, you’re missing out. It’s the most delicious fluffy plant-based sweet treat. Check your local frozen section.
A great resource for healthy sweet treats is skinnytaste.com, here is one of my favorite recipes.

Mango Coconut Chia Pudding

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 mangodiced
  • 2 tbsp chia seeds
  • 1 tbsp sweetened shredded coconut
  • 4-6 drops Nu-Naturals liquid steviaor sugar/honey to taste

Instruction:

  • Combine all ingredients in a large container. Mix well and close the container. Refrigerate overnight or at least 5-6 hours.
  • Divide into 2 bowls or glass dishes and serve. Enjoy!
If you feel like you are wanting more recipes, tips, and tricks to living your healthiest life, I have lots more tips where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me.

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