Summer is right around the corner and if you are scrambling to get that latest diet or what have you to help you get in shape I suggest you to just start eating healthy.
This means more seasonal fresh foods, like vegetables, fruits, lean meats and nuts. I live and eat these food groups; and I seem to be doing just fine. The thing about this lifestyle is that you don’t have to constantly be thinking about what you can eat  and what you can’t, how you are going to feel the next day, if your shorts are a bit too tight (or if you’re bulging out of your bikini).
The summer is tough enough already trying to keep yourself hydrated, cool, comfortable, tanning, hair, skin, etc… the last thing you need is to be stressed out about some sort of diet! How many calories, carbs, fat, non-fat, this n’ that. Just eat healthy fresh foods. They provide you with the energy, hydration and beautiful radiant skin to show off; not to mention a smaller waist.

I have a lot of different salads and ways I like to eat my vegetables and of course it’s not hot yet so a salad might not be something that you want to eat. If you start eating healthy now and leave out as much junk food as possible (i.e. artificial sweeteners, sodas, chips, fried foods, prepackaged foods & sweets, along with anything you can’t pronounce) you are going to be in fantastic shape by the summer. It’s really simple you just need to train your body to eat healthy. It’s a chain reaction; once you cut out the bad stuff your body will not crave it anymore. Trust me!

There are billions of ways you can make salads or healthy foods. They aren’t complicated and they don’t have to be boring. I know that the winter isn’t quite over yet and I know a salad might not always give you that warmth of comfort food that you are craving so I have a nice warm healthy recipes here that are simple and delicious.

Warm Bibb Salad w/ Roasted Asparagus and Feta

• 1 medium head of Bibb salad, washed and pulled apart
• 10 Asparagus
• 1/2 lb Feta
• 1 Garlic clove, minced
• E.V. Olive oil
• Crushed Red Pepper (optional)
• Salt and Pepper to taste

Pre-heat your oven at 400°F (200°C). Get a baking dish lay out your Asparagus, drizzle with a little e.v.o. and sprinkle salt and pepper and red chili flakes. Place baking tray in oven and bake for 15 min.
In a medium pan, drizzle some olive oil, allow to heat over medium heat and then add your garlic; once golden add your bibb lettuce season with salt and pepper and carefully mix. You don’t want it to burn or break, just allow it to wilt and then turn off.

Let’s begin plating. Lay your asparagus, top with some wilted lettuce and then sprinkle feta evenly on top and enjoy!

Pulled Chicken Breast with Pinto Beans and Avocado
Serves 2

• 1 Avocado
• 2 cups Pinto Beans, boiled *
• 2 Chicken Breasts, steamed & shredded**
• 1 Tomato, diced
• 1 Chilli, fresh & diced (optional)
• 2 Garlic Cloves, minced
• Handful Parsley and Cilantro, washed
• 2 tbsp. E.V.O oil
• salt and pepper to taste

In a medium pan add the e.v.o. heat over medium flame and then add the garlic; cook to golden add your tomatoes, chili and beans. Simmer for about 5 minutes then add about 1/2 of your parsley and cilantro then salt, pepper and continue to cook for about 8 minutes. Remove from heat.

Let’s begin plating. Lay your chicken and add the beans on the side. Cut your avocado in half and slice lay on top of food and serve with remaining parsley and cilantro. Sprinkle some salt over avocado. Enjoy!

*You can use a canned beans, just make sure to drain and rinse well. ** For the Chicken, Place in steamer and cook until fork inserted and liquid runs clear. Cool and pull apart. You can boil it too. Season with some salt and pepper.

Sesame Crusted Tuna on a bed of Cucumber & Arugula topped w/ Avocado
Serves 2

• 2 6-8 oz Tuna Steaks
• 1 Avocado
• 1 Cucumber
• 2 cups Arugula
• Sesame seeds, (enough to coat tuna)
• E.V.O. oil
• 1/2 Lemon, squeezed
• Drizzle of Light Soy sauce (optional)
• Salt and Pepper to taste

Salt and Pepper your Tuna steaks, now coat in sesame seeds and set aside.
Grab a mandolin and slice you cucumber, peel and all. (You can peel if you want I liked the texture of it on). Place on the plate one by one creating a nice flat base pattern.

Place a medium pan over medium flame, drizzle some e.v.o and when hot add the tuna steaks, cook for about 2 minutes on each side and quickly on the corners as well. Remove allow to sit for 2 min and then slice or leave whole.

Get you Arugula and toss in some e.v.o, 2 tbsp. of lemon juice, salt and pepper. Place a bit at the center of each dish. Place the Tuna steak on the bed of arugula.
Slice Avocado in half, slice again into thin pieces and place on top of tuna topping with a drizzle of soy and remaining lemon. Enjoy!

Shaved Asparagus & Radish w/ Shrimp in a Multi-Lettuce Salad
Serves 2

• 1/2 lb Shrimp, cooked and deveined
• 8 Asparagus, washed
• Handful Radishes, washed
• 4 Mushrooms, cleaned
• 5 cups Italian lettuce, (radicchio, romaine, arugula, etc…)
• 4 tbsp. E.V.O. oil
• 1 lemon, squeezed
• Salt and Pepper to taste

Place your salad in a large bowl. Grab a mandolin start slicing your asparagus long-wise, now start slicing your radishes and mushrooms, add all these ingredients to salad bowl as well as shrimp.

Whisk together last 4 ingredients, drizzle over salad and toss until completely combined and serve. Enjoy!

And there you have it. Options for your healthy eating. It seems so hard to eat healthy, but in all reality it’s easy and a pleasure. I hope that you enjoy these recipes and feel free to substitute with other vegetables or protein. They are simple, fun, delicious but most of all light and nutritious. They will give you energy and help you feel great and ready for the summer. Happy cooking. Let me know what you think and also try to incorporate a little physical activity to give you that extra boost you need to get you feeling sexy. Ciao

P.s. remember I am not a nutritionist, dietician so please consult your doctor before you go on any diet or change any lifestyle.