With great weather, long days and a hot sun, the summer is when we deserve to be out and about! From swimming and biking, camping and road-tripping, we’re constantly on the go. We all know that good food can nourish us with energy for those busy days – but did you also know that it can also actually heal our bodies? To teach you how to keep strong all summer long, Master Chef finalist Ashley Mincey joins forces with Nutrition Expert and Healthy Eating Coach Ronnda Rocks. Read on to learn from the “secret weapon of a-list celebrities and pro athletes” on how to prepare meals that both satisfy those summer-fresh cravings and heal the body.
Inflammation Fighting Ginger Herb Salmon
Healing foods are what Ronnda is known for, and this ginger and herb-crusted salmon recipe is one of her absolute favorite dishes to prepare. It’s loaded with healthy omega-3 fatty acids that improve your heart and brain function – as well as dill, tarragon, and ginger that each have cleansing and anti-inflammatory properties. Not to mention, it’s totally delicious, fast and easy to make after a big day out.
- 7 oz salmon filet
- 1 tsp dill, chopped
- 1 tbsp tarragon, chopped
- 1 tsp ginger root, chopped
- 1/4 tsp sea salt
- 2 tbsp olive oil
- 1 lemon
- Season your salmon with dill, tarragon, and ginger.
- In a pan, pour olive oil then place the salmon on the pan, seasoned side down. Cook on medium heat for 2 minutes on each side.
- Squeeze the juice of one lemon over the salmon.
- Place the pan in the oven and cook at 350ºF for 15 minutes.
- Be sure to serve to your guests hot!
Tip: “If you’re new to cooking fish, you might start by using farm-raised salmon rather than wild-caught,” explains Ronnda. “… then slowly migrate to wild-caught salmon – the former still has most of the nutrients and fatty acids!”
Clean Eating Carrot Chili Puree
To pair with the main course, Ronnda loves this Carrot Chili Puree recipe. This dish adds a punch of flavor to the plate, and carrots contain beta-carotene, which is great for aiding digestion. And if you don’t prefer spicy food, just remove the serrano chili for something a bit more subtle.
- 2 tbsp olive oil
- 3 carrots, peeled and chopped
- 1/4 cup onion, chopped
- 2 cloves garlic, chopped
- 1 tsp ginger, chopped
- 1 Anaheim chili, chopped
- 1/2 tsp serrano chili, chopped
- 1 tsp basil, chopped
- 1 chicken leg
- 1 1/2 cups water
- 1/2 tsp sea salt
- In a large pot, combine olive oil, carrots, onions, garlic, ginger, Anaheim chili, serrano chili, basil, chicken leg, water and sea salt, and simmer for 20 minutes, until carrots are tender.
- Remove the chicken leg from the pot then pour the pot of ingredients into a blender.
- Blend the soup until smooth and serve hot!
Tip: “If you don’t mind meat proteins, you can add a chicken leg to create your own natural stock for an additional burst of flavor,” says Ronnda. “Simply remove the leg before you toss everything into the blender – it’s really simple, easy, and fast.”
Quick and Healthy Sauteed Collard Greens
If you’re familiar with Southern cooking, then you’re familiar with collard greens. The coup de grace of this scrumptious meal is Ronnda’s fast and fresh take on the Southern staple, which is another one of her absolute favorites!
- 5 collard greens leaves, cleaned and chopped
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- Sea salt
- In a hot pan, combine olive oil, garlic and collard greens.
- Cook on medium heat for four minutes, until the collard greens are wilted.
- Serve warm and enjoy!
Tip: “Don’t cheat yourself when it comes to garlic,” recommends Ronnda. “Garlic has so many medicinal and healing properties, and it perfectly complements this incredibly fast, but healthy dish.”
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