Perhaps you read Lisa’s Letter in The Studio (MDR) newsletter OR you were just searching online for delicious and nutritious summer recipes. Our blog and the beautiful Lisa N. Hirsch have you covered so read below!
Say cheers to summer with a splash of Sangria!
Lisa says “although limiting alcohol intake or cutting it out all together is a great way to cut back on calories, for those gals and gents who like to indulge in a sparkling beverage or two, try this Sparkling Sangria Blanco: it’s half the calories of the real thing!”
2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
2 cans of Hansens diet lemon-lime soda 1 orange, juiced
1/2 cup sliced fresh strawberries
1/2 orange, halved and thinly sliced
1/2 lemon, halved and thinly sliced
1/2 cup raspberries
1/2 peach, pit removed and sliced into thin wedges
1/2 (10-ounce) bottle club soda, chilled
Combine the wine, Hansens, and orange juice in a large pitcher and stir. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours. Stir in the club soda and serve the sangria in large wine glasses, over ice if desired.
Grilled Brussel Sprouts
So delish — and healthy!
1 pound Brussels sprouts, as uniform in size as possible*
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
*Cook’s Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.
Heat a grill to medium. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Lastly, to make this meal complete, Lisa suggests you get that protein in.
Mahi Mahi Lettuce Wraps
Low carb, high protein, lots of flavor!
1 mango, diced
2 plum tomatoes, diced
1 red onion, diced
1/2 jalapenos, diced
3 tablespoons chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi mahi fillets
Olive oil, as needed
Lettuce leaves (recommended butter or romaine)
Preheat grill or grill pan to medium-high heat. Combine the mango, tomatoes, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool.
When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
Final words of advice? Pick one or pick all of these recipes to prepare. Just be sure to enjoy them. Look it+feel it+live it+and keep it low cal!
For more information on The Studio (MDR), visit www.thestudiomdr.com