Recipes + Nutrition

Pico de Gallo Shrimp Cocktails

Written by Angela of Eat Spin Run Repeat

Add some colour to your summer patio parties with this healthy appetizer!

Patio season is here, and along with that comes plenty of opportunities to dine al fresco. I don’t know about you, but I love entertaining and creating a menu is my favourite part of the preparation process. Since it’s summer, I tend to choose dishes that use plenty of fresh produce and are full of colour. Case in point:

These shrimp cocktails are really easy to throw together, only require about 15 minutes of prep. Serve them in small cocktail glasses, or in a larger bowl that guests can dip into with nachos. Enjoy!

Pico de Gallo Shrimp Cocktails

Prep Time: 15 mins
Cook Time: 4 mins
Makes: 6 appetizer-sized servings

Ingredients

1 clove minced garlic
1 tsp grated or finely minced ginger
12 large raw shrimp, tails removed
1/3 cup lime juice, divided
1 cup seeded, diced tomatoes
1/3 cup diced avocado
1 cup mixed sweet bell peppers
1/2 cup diced red onion
1/2 small jalapeno pepper, seeds removed and very finely minced
1/4 tsp ground cumin
a few pinches of dried chili flakes (optional)
1 tbsp finely chopped cilantro, plus more to garnish

Instructions:

In a small non-stick skillet, heat the garlic, ginger and half of the lime juice for 1 minute on high. Add the shrimp and cook for about 2 minutes per side, or until completely opaque. Remove from heat.
Chop all vegetables and combine in a bowl with the remaining lime juice, cumin, chili flakes, and cilantro. Toss to coat.
When the shrimp are cool enough to touch, chop them into small pieces. Mix into the bowl. Allow it to sit at room temperature for at least 15 minutes.
Divide the mixture evenly between cocktail cups and serve garnished with additional cilantro and lime wedges, if desired.

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt

by lauren

Collaborations, Recipes + Nutrition

Farmer’s Market Chopped Salad

By Angela of Eat Spin Run Repeat

Bring the farmer’s market to your table!

If visiting a local farmer’s market isn’t already something you do each week, I highly suggest putting it on your summer bucket list. Not only is it good to support local businesses, but eating food grown close to home is better for the environment. It also tastes a lot better than food that has spent hours in transit on the back of a truck! Here in south western Ontario, we’re blessed to have a large number of farmers who grow everything from corn and green beans to peaches and berries. Exploring these markets is one of my favourite Saturday activities, and I often come home with a basket full of produce that covers every colour in the rainbow.

For an easy to make, totally satisfying meal, I like to throw together as much colourful produce as possible in one enormous salad, just like the one below. They don’t make them like this in restaurants, friends! Feel free to mix up the ingredients with whatever’s being sold at your local market.

Farmer’s Market Chopped Salad

Prep Time: 20 mins
Cook Time: 16 mins
Makes: 2 meal-sized servings

Ingredients

2 boneless skinless chicken breasts, about 130g raw weight
salt-free seasoning mix
4 cups mixed greens (radicchio, spinach, kale, romaine, etc)
1/2 cup chopped celery
4 radishes, grated or sliced
1/2 cup shredded carrot
1/2 cup chopped bell peppers
1/2 cup chopped cucumber
2 hard boiled eggs, sliced
1/2 cob corn, either cooked or raw, sliced off the cob.
2 tbsp unsalted sunflower seeds

Apple Cider Vinaigrette:

2 tbsp extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp honey or maple syrup

Instructions:

Preheat the barbeque to medium-high.
Whisk together all ingredients for dressing in a small bowl.
If the chicken breasts are much thicker in the middle than the outsides, pound them to even thickness with a meat mallet.
Using a basting brush, brush the chicken with a bit of apple cider vinaigrette, and set the rest aside. Sprinkle chicken with seasoning of choice. I like to use Kirkland Organic No-Salt Seasoning from Costco, but Mrs. Dash is another good salt-free option.
Grill the chicken breasts for about 8 minutes per side, or until no longer pink in the middle.
While the chicken cooks, prep the veggies. Slice or shred as indicated above. Cut eggs into even slices.
In a large bowl, toss the mixed greens with half of the dressing. Arrange 2 cups of greens in each salad bowl.
‘Line up’ the veggies on top of the greens, and place the sliced eggs at the side. Sprinkle with sunflower seeds.
When chicken is cooked, let it rest 2-3 minutes before slicing into strips. Use them to top the salads.
Drizzle remaining dressing over top and serve.

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt

by lauren

Recipes + Nutrition

Learn to love your greens: Sesame Broccoli and Edamame

This post was written by our Brand Ambassador, Angela Simpson of Eat Spin Run Repeat.

Are you the type that knows you should eat more veggies but just can’t seem to fit them into your meals in a way that you enjoy? This recipe is for you! Broccoli has so many awesome health benefits (it’s loaded with fiber, vitamins C and K, as well as minerals chromium and folate – just to name a few), but just eating it straight-up on its own can get old fast. Instead, give it a try in this tasty, easy to make Asian-style dish. You just might fall in love with it!

Sesame Broccoli and Edamame

Prep Time: 15 mins
Cook Time: 3 mins
Serves: 2 as a light lunch, or 3 as a side dish

Ingredients

2 tsp sesame oil
3 cups chopped raw broccoli florets
1/2 red bell pepper, diced
1 cup thawed edamame
1 tbsp toasted white sesame seeds

Sauce:

1 tbsp + 1 tsp low sodium soy sauce or tamari
2 tbsp rice vinegar
1 tsp grated fresh ginger
1 tsp honey

Instructions:

Chop all veggies and defrost the edamame if necessary.
In a small bowl, whisk together the ingredients for the sauce.
Heat the sesame oil in a skillet over high heat. Add the veggie mixture and edamame, and stir-fry for no longer than 2 minutes. Broccoli stalks should be bright green but still crisp.
Switch off the heat and pour the sauce into the skillet. Toss to coat the vegetables, then transfer to a bowl.
Stir in the sesame seeds and serve immediately.

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt

by lauren