FitMaxx Health And Fitness

22/03/2018

16/03/2018

Chicken Avocado Caprese Salad

Serves: 4
Ingredients:

Marinade/Dressing:
¼ cup (60 mL) balsamic vinegar
2 tablespoons (30 mL) olive oil
2 teaspoons brown sugar
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon salt

Salad:
4 chicken thigh fillets, skin removed (no bone)*
5 cups Romaine (or cos) lettuce leaves, washed and dried
1 avocado, sliced
1 cup cherry or grape tomatoes, sliced
½ cup mini mozzarella / bocconcini cheese balls
¼ cup basil leaves, thinly sliced
Salt and pepper, to season

Instructions:
Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken.

Reserve the untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.

Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Enjoy,
Eamonn :)

Recipe By:

28/02/2018

Herb Butter Salmon and Asparagus Foil Packs (high protein & fat. Low carb)

Serves: 4
Ingredients:

4 boneless skinelss salmon fillets
salt and pepper to taste
1 pound asparagus, ends trimmed
1 lemon, thinly sliced, (plus additional wedges for garnish)
½ cup butter, at room temperature
3 teaspoons Italian seasoning
3 teaspoons minced garlic
fresh thyme or parsley, for garnish

Instructions:
Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and ¼ of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.

In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.

Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.

Drizzle fresh lemon juice over the top and serve immediately.

Enjoy,
Eamonn :)

Made by

27/02/2018

5 Minute Buffalo Chicken Wraps :)

Serves: 4
Ingredients:

2 cup cooked chicken, shredded or chopped (rotisserie, shredded, or grilled)
½ cup buffalo sauce (or ⅓ cup hot sauce + 2 tablespoons melted butter)
1 cup shredded lettuce
¼ cup ranch or blue cheese dressing
4 medium flour tortillas (may use whole wheat)
Optional fillings: tomato, onion, shredded cheese

Instructions:
In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.

Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing.

Fold in the sides of the tortilla and roll the wrap burrito-style.

Enjoy warm or cold.
Eamonn :)

By

14/02/2018

BLT Balsamic Chicken Avocado Salad

Servings: 4
Ingredients:

Balsamic Dressing / Marinade:
1/3 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
1/4-1/2 teaspoon salt (adjust to your tastes)
4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:
5 ounces |150g bacon , diced and trimmed of all fat
8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
2 tomatoes , chopped
1 red onion , thinly sliced
1 avocado , sliced
1/4 cup crumbled feta cheese
extra Italian seasoning
salt and pepper , to taste

Instructions:
Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.

Cook chicken fillets until crisp and cooked through (about 7 minutes each side).

Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

Enjoy,
Eamonn :)

13/02/2018

Caprese Stuffed Avocados :)

Servings: 4
Avocados stuffed with fresh tomatoes and mozzarella tossed in basil pesto and finished with a drizzle of balsamic vinegar.

Ingredients:
2 avocados, cut in half, stone and skin removed
1 cup salad greens
1 cup tomato, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic reduction

Directions:
Plate the avocado on the salad greens and top with the mixture of the tomato, mozzarella and pesto followed by a drizzle of the balsamic reduction.

Note: To make the balsamic reduction, simmer balsamic vinegar until it reduces to 1/2 to 1/4 or the desired thickness and let cool before using.

Enjoy,
Eamonn :)

By

13/02/2018

Asian Lentil Lettuce Wraps :)

Servings: 5
Ingredients:

1 cup red lentils, picked over and rinsed
1 1/2 Tbsp olive oil
1 cup chopped red bell pepper (1 small)
3/4 cup finely chopped yellow onion (1 small)
1 cup matchstick carrots
1 Tbsp minced garlic (3 cloves)
1 Tbsp peeled and minced fresh ginger
1/4 cup hoisin sauce, or more to taste
2 Tbsp soy sauce, or to taste
1 1/2 Tbsp rice vinegar
1 tsp sesame oil
1 (8 oz) can water chestnuts, drained and chopped
1/2 cup chopped walnuts
1/4 cup chopped green onions
2 Tbsp chopped cilantro
Sesame seeds, for garnish (optional)
1 - 2 heads iceberg lettuce or butter lettuce, leaves separated, rinsed and dried

Instructions:
Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper and onion and saute until softened, about 5 - 6 minutes.

Add in carrots, garlic and ginger and saute 1 minute longer.
Add in drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of water.

The lentils will absorb some of the sauce as the mixtures rests so you can thin with a little water as desired). Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds.

Serve filling warm in lettuce leaves (I like to double up the lettuce leaves).

Enjoy,
Eamonn :)

By

13/02/2018

A host of fast, tough workout routines with an added bonus: None require that you even leave the house.

13/02/2018

SPICY GARLIC SHRIMP :)

INGREDIENTS:
Olive oil
4-5 garlic cloves, peeled and sliced
Whole dried or fresh red chillies
250-300g raw shrimps, peeled and deveined
Salt and pepper to taste
Juice from one lemon
Chopped fresh parsley

METHOD:
1- Pat dry the shrimps with kitchen towel and season with salt and pepper.
2- Heat a generous amount of oil in a frying pan. Add the garlic and chilli and fry for a minute till fragrant, then remove and set aside.
3- Add the shrimps to the hot oil. Stir and cook till opaque. Once cooked, add the garlic and chilli back to the pan. Cook for 2 more minutes then add the lemon juice. Adjust seasoning if desired.
4- Sprinkle with the parsley and serve immediately with crusty bread & lemon wedges.

Enjoy,
Eamonn :)

By .huda