Mango Breakfast Smoothie, Turkey Wraps, Tuna Roast Tomato Olive Capers – National Nutrition Week – Day Five by Energize Trainers

Breakfast: Mango Breakfast Smoothie

by GR Trainer Sarah

Ingredients (serves 1):

  • 1 whole (seed/skin removed) chopped mango
  • 1/4 avocado
  • 1/2 cup skim milk
  • 1/2 cup crushed ice
  • 2 teaspoons lime juice
  • 1/2 tbl honey
  • 1 tsp cinnamon 

Directions:

In a blender, combine the chopped mango, avocado, milk, honey, lime juice, and ice. Blend on high until smooth.

Lunch: Turkey Wraps

by GR Trainer Isabelle

Ingredients (serves 4):

  • ​2 skinless turkey steaks, trimmed of all visible fat
  • 2 tsp olive oil
  • ¼ tsp smoked paprika
  • ½ tsp ground cumin
  • 1/3 cup light sour cream
  • 1 tbs Peri Peri sauce
  • 4 wraps or tortillas
  • 1 baby cos lettuce, leaves separated
  • 1 avocado, peeled, seeded and sliced
  • 3 Roma tomatoes, sliced
  • Lebanese cucumber and corn to serve

Directions:

Place steaks onto a board and rub each steak with a little of the olive oil. Combine the paprika and cumin, and then rub spice over steaks. Slice steaks into thin strips.

Mix sour cream and Peri Peri sauce together in a small bowl and refrigerate until serving.

Heat remaining oil in a frying pan and cook the turkey over medium high heat for about 3-4 minutes or until golden and just cooked through.

Fill wraps with cos, avocado, tomato and turkey, drizzle with sauce.
Serve with cucumber and steamed corn.

Dinner: Tuna and Roast Tomato, Capers and Olive Salsa

by GR Trainer Isabelle

Ingredients (serves 4):

  • 500g cherry tomatoes, halved
  • 4 tuna steaks (180g each)
  • Mixed lettuce, to serve
  • Roasted sweet potato chips, to serve

Vinaigrette

  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pitted black olives, chopped
  • 2 tablespoons baby capers, rinsed, drained
  • 1/4 cup flat-leaf parsley, leaves chopped
  • 1 long red chilli, seeds removed, finely chopped

Directions:

Preheat oven to 120 degrees and line a baking tray. Place the tomatoes on the tray and roast for 1 hour until dry. Preheat barbecue to medium high.

In a small bowl, whisk together lemon juice and olive oil to make a vinaigrette. Season with salt and pepper.

Combine the roasted tomatoes, olives, capers, chilli and parsley in a bowl. Gently toss with a little of the lemon vinaigrette to moisten.

Brush the tuna with the vinaigrette and season. Cook the tuna on the barbecue for 1-2 minutes each side until cooked on the outside but still rare in the middle.

Toss the salad leaves with remaining vinaigrette.

Divide sweet potatoes between 4 plates and top with tuna and salsa. Serve with salad.

Tip: Serve the salsa over freshly cooked spaghetti and pair it with the grilled tuna for a delicious pasta dish.

:: Feel free to contact the passionate exercise experts at Energize Health Club on (02) 9452 2288 or www.energizehealthclub.com.au ::

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