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Fit for the Fourth

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Don’t let that Fourth of July BBQ be your excuse to chow down on hot dogs and potato salad! There are tons of healthy, fun, easy recipes to make and serve that are still BBQ-friendly. I love this chimichurri sauce- which is not only made from a whole slew of nutrient-packed ingredients, but can be used a ton of different ways. This Argentinian favorite is great as a marinade for anything from lamb to fish to tofu, but I like adding a bit more oil & vinegar to the mix to make it a real taste-exploding salad dressing.

This recipe is really an unbelievable lineup of incredible-for-you foods, including blood sugar regulating cilantro and potassium rich apple cider vinegar which helps break down fats. What an amazingly tasty way to get them all into your diet! It couldn’t be easier, you pop all the ingredients in the food processor and voila!

I recommend making 2-6 hours before you plan to serve it so it can sit and let the flavors really develop. And feel free to play with it- pump up the lemon, add some other herbs- you really can’t go wrong. Trust me, one bite of this and no one will be reaching for a cheeseburger.

Rezept für 4 Portionen

Fit for the Fourth

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1 cup flat leaf parsley leaves
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2 cloves garlic roughly chopped
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½ shallot roughly chopped
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½ tsp. black pepper fresh cracked
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½ tsp. kosher salt
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¼ tsp. red pepper flakes crushed

Combine all the ingredients in a food processor and blend until smooth. Place the sauce in a non-reactive bowl or storage container, cover and refrigerate for 2-6 hours. Remove from the fridge half an hour before using.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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