Private Chef Jess Cerra Talks Seasonal Foods and Natural Food Recipes for Long Term Health and Performance
Today on the show Jess talked about how to keep the costs down while still maintaining high quality food sources. Secondly, Jess mentioned that to live the life of eating healthy takes a certain amount of realism. For the complete interview, visit here
Heat oven to hi broil; put the oven rack on the second row from the top of the oven. Toss 20–24 peeled and deveined jumbo shrimp with 1 T extra virgin olive oil and a sprinkle of salt and pepper. Broil for 2–2½ minutes per side. In a large bowl, whisk together 1½ T olive oil, juice of 1 orange and juice of 1 lemon, 1 tsp agave and a sprinkle of salt and pepper. Reserve 1 T and toss the rest with 10 oz spring mix until evenly coated. In another bowl, gently toss 4 kiwis (peeled and sliced into coins), 1½ cups strawberries (sliced into coins), 1 Persian cucumber (ends removed and finely diced), 1/3 cup jicama (peeled and finely diced) and ¼ cup finely chopped fresh mint with the reserved dressing. Arrange the spring mix in a large, shallow bowl with the chopped fruit mixture over the top. Finish with the roasted shrimp.
For more information on this recipe, visit Triathlete.com
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