Fit Foodie Summer Menu

Most of you know that I am a "foodie," it's no secret. I must tweet about food at least once a day, and if I don't I'm cooking, eating, creating recipes or looking up a new cuisine I haven't tried yet. Cooking for me is a therapeutic outlet of expression, and I can totally lose myself when preparing food. The only other thing that has that effect on me is dancing/performing. I'd like to share with you a typical summer menu that has both delighted my taste buds and kept me healthy & fit. Enjoy!

Breakfast:

Breakfast Burrito made with whole wheat tortillas, 1 organic egg, 1 chicken or turkey sausage, 1 tomato or tablespoon of salsa, fresh cilantro, cayenne pepper, and a small sprinkling of cheddar cheese.

~or~

Greek Yogurt & Berries- I use 6 oz. of either 0% fat or 2% fat Greek yogurt & mix in 1 tablespoon of honey, and a large handful of whatever berries are available. My favorites are strawberries & raspberries. Sometimes I add homemade toasted oats & raw walnuts for a bit of crunch too.

~or~

European Breakfast- 4 100% Whole Wheat ak-mak crackers topped with Brie or goat cheese, chopped chives in a dash of olive oil, salt & pepper. A piece of fruit that I'm not allergic to (usually strawberries, blueberries, raspberries, grapefruit, mango, and on occasion apple or orange)

And two cups of organic coffee prepared with 1/2 teaspoon organic raw sugar, a dash of Stevia, and organic 1% milk. Gotta have my coffee, and have it right!

Lunch:

Summer Pesto Spaghetti - I use organic whole wheat spaghetti from Trader Joe's. Pesto is a light summery version (no nuts) made with fresh basil, a few mint leaves, lots of garlic, extra virgin olive oil, salt, pepper and grated Pecorino Romano cheese all in a blender. I saute a few Roma tomatoes in olive oil, garlic & onions, salt & pepper for just a few minutes, and top the pasta with it.

~or~

Italian Tuna Salad- my version of what I discovered in Italy when studying there for a summer. I use 1 can of chunk light Tongol tuna, 1 can of chick peas, 1 can of black olives sliced in half, 1 chopped Roma tomato, 1 chopped small onion, a large handful of fresh mixed herbs (I use basil, mint & flat leaf parsley), seasoned with olive oil, salt, black pepper, cayenne pepper & juice of 1 lemon.

~or~

Mexican Obsession- black beans made with saute`d onions & garlic in EVOO, cilantro, cumin, coriander, black pepper & a red chili pepper. Served with a side of steamed brown rice, mixed greens w/ cilantro drizzled w/ EVOO & salsa, and a side of guacamole.

Dinner:

Graziella's BBQ Chicken Dinner- corn on the cob, salad, guacamole & flaxseed soy chips. I get organic chicken thighs & sprinkle on my mixture of spices (brown sugar, cayenne pepper, onion & garlic powders, paprika & cumin) then grill outside on my BBQ along with the corn (most of the husks on). I serve this with a green salad with cucumbers, onions & tomatoes and a side of guacamole or Greek yogurt (flavored w/ chives & spices) and my fave flaxseed soy chips from Trader Joe's.

~or~

The Classic Better Burger- I use organic (when I find it), but always non- growth hormone/antibiotic treated ground beef made into thin round patties. I grill these to medium or medium/well & top with saute`d onions & organic cheddar cheese, served on whole wheat buns. Side is a mixed green salad & green beans with homemade French dressing (organic ketchup & Vegenaise mayo & apple cider vinegar).

~or~

Asian Chicken & Broccoli Stir- Fry- Fresh ginger, garlic & onions are saute`d in EVOO with fresh broccoli, then drizzled with sesame oil, cooking sake, a hint of agave nectar & soy sauce to taste. Chicken breast is boiled in chicken stock separately & added at last minute of stir-frying. Served with a small side of sticky brown rice (made in rice cooker w/ a bit of rice wine vinegar).

Hope you try these, and don't hesitate to ask questions about the recipes. I'm no recipe writer, so that's why I called it a "menu"- HA! If I have enough requests, I will demonstrate a recipe on Graziella TV. That's all for now folks- enjoy!