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Healthy TLS Summertime Recipes We’re Enjoying

For many of us, the warm weather is here and we’re all about enjoying grilled meals and cold treats. The good news for us is that TLS Weight Loss Solution is based on low glycemic eating and they’ve done the hard work for us – coming up with delicious, healthy recipes. Whether you follow the TLS lifestyle, or not, these are favorites we’re currently enjoying and we know these will be a hit in your family too.

 

Grilled Jerk Chicken with Red Pepper and Zucchini (RR, SS, CC) Serves 4

4 boneless chicken thighs

1 red bell pepper, quartered

3 tbsp olive oil

1 tbsp onion powder

1 1/2 tbsp sugar

1/2 tbsp thyme

3/4 tsp allspice

1/2 tsp cinnamon

1/2 tsp crushed red pepper

1 tsp oregano

1 zucchini, quartered

1 1/2 tbsp basil

Spray the grill with cooking spray. Mix basil, oregano, and half of the oil in a food processor. Brush on the zucchini. In a bowl, combine the rest of the ingredients and the rest of the oil with the chicken.

 

Grilled White Fish with Salad

1 white fish fillet

1 cup spinach

½ cup zucchini, sliced

½ cup brussel sprouts, chopped

2 scallion stalks, chopped

A handful of water chestnuts

1 pear, sliced

On a grill, place fish and pear. Grill until cooked. In a nonstick skillet, sauté zucchini, brussel sprouts, and scallions until cooked. Place sautéed vegetables on top of fresh spinach, top with water chestnuts and pear. Dress with rice vinegar.

 

Sunburst Chicken Salad (RR, SS, CC) Serves 2

1/3 cup tangerines

4 lettuce leaves

1 kiwi

2 chicken breasts

1/2 tsp tangerine zest

1 tbsp sour cream

1 tbsp mayonnaise

2 tbsp cashews

Combine mayonnaise, sour cream, tangerine, and peel zest in a small bowl. Add grilled chicken, kiwi, and celery; toss to coat. Cover and refrigerate for 2 hours. Serve on lettuce leaves and top with cashews.

 

Spicy Grilled Vegetable Skewer (Detox, FS, RR, SS, CC, P1, P2) Serves 6

1 tsp ground ginger

2 tbsp shallots

4 tbsp soy sauce

1 tsp rice vinegar

3 tbsp canola oil

1/2 oz. lime juice

1/4 tsp red pepper

1 yellow squash, cut into 1” slices

2 portabella mushrooms cut into quarters without stems

1 red bell pepper, cut into 1” chunks

 

Mix all ingredients and place vegetables in a covered container with marinade and refrigerate for 20 minutes. Skewer the vegetables. Spray the grill with cooking spray and grill on medium-high heat until they’re soft and browned (about 8-10 minutes), turning frequently.

 

Frozen Yogurt Berry Bark Dessert (RR, SS, CC)

2 cups plain Greek yogurt

2–3 scoops TLS Nutrition Shake — Creamy Vanilla

1 cup berries of your choice

1 tbsp unsweetened shredded coconut

1 tbsp honey (optional)

 

Mix the yogurt, TLS Nutrition Shake, and honey until combined. Add two-thirds of the berries and stir again. Line a tray with parchment paper, and spread the yogurt mixture evenly to the desired thickness. Top the yogurt mixture with the remaining berries and coconut. Place in the freezer for 2–4 hours or until frozen. Remove from the freezer, break and serve.

 

Cookies & Cream Ice Cream (RR,SS,CC)

1 cup crushed ice

½ cup almond milk

¼ cup raw cashews, washed

½ tsp vanilla extract

2 scoops TLS Nutrition Shake — Cookies & Cream

 

Combine ingredients using a blender. Blend on slow while adding TLS Nutrition Shake and cocoa powder. Once smooth, pour into a container and let chill in the freezer for 2–3 hours for ideal ice cream consistency. Serve and enjoy.

 

Be sure to tag TLS Weight Loss in your summer-inspired recipes on Facebook and Instagram, @TLSWeightLoss and #TLSWeightLoss.

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Christine Howard

Christine Howard

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