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Grilled Summer Squash

September 27th, 2021 by Debbie Martilotta

Ingredients:

1-2 medium-sized summer squash (zucchini or crooked neck)
2 T. avocado oil
1-2 t. Spicy Seasoning (see recipe below) or use your favorite seasoning

Directions

  • Prepare Seasoning
  • Wash and slice squash horizontally in thin strips
  • Brush both sides with avocado oil
  • Sprinkle Spicy Seasoning on one side
  • Preheat grill to medium-high heat
  • Place seasoned side down on grill and grill 5-7 minutes, until beginning to turn brown
  • Sprinkle 2nd side with seasoning.
  • Turn squash over and grill the other side for 5-7 minutes until desired texture.
  • Remove from grill and add more seasoning if desired
  • Serve immediately as a side dish

Spicy Seasoning:

In a small blender combine:

  • ½ c. sea salt
  • 1 T. black pepper
  • ½ t. garlic powder
  • ¼ t. onion salt
  • 1 T. smoked paprika

Blend for 30-60 seconds until seasons are well blended.

Cauliflower Grits with Spicy Shrimp

May 11th, 2020 by Debbie Martilotta

Ingredients

Cauliflower Grits

  • 1 cup unsweetened cashew milk, or coconut milk or grass-fed whole dairy milk
  • 1 tablespoon unsalted grass-fed butter, or ghee
  • ¼ cup unsalted chicken stock, or vegetable stock
  • ¼ teaspoon kosher salt
  • ¼ cup grated organic sharp cheddar cheese

Shrimp

  • 1 pound shrimp, peeled and deveined, 16/20 count
  • ¼ teaspoon kosher salt, divided
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon paprika
  • 4 slices nitrate free bacon, thick-cut, chopped into ½-inch pieces
  • 1 tablespoon minced garlic, about 4 cloves
  • ¼ cup yellow onion, diced into ¼-inch cubes
  • ¼ cup red bell pepper, diced into ¼-inch cubes
  • 2 tablespoons olive oil, to substitute bacon grease if desired
  • 4 teaspoons lemon juice
  • ¼ cup green onions, thinly sliced

Greens

  • 8 ounces Swiss chard, sliced into 1-inch strips

Instructions

Cauliflower Grits

  1. Grate or add cauliflower florets to a food processor. You want the cauliflower to be about the size of rice grains. See the video linked here.
  2. Add cauliflower to a medium-sized saute pan and cook over medium-high heat for about 5 minutes, constantly stirring to release some moisture from the vegetable.
  3. Add one tablespoon of butter, ¼ cup of cashew milk, ¼ cup of chicken stock, and ¼ teaspoon salt. Stir and cook until moisture gets absorbed and cauliflower cooks through about 5 minutes.
  4. Using an immersion hand blender or blender, pulse cauliflower mixture until it resembles the texture of grits (smooth yet still grainy). You don’t want the mixture to be completely smooth.
  5. Transfer back to the pan. Turn heat to medium and add in ¼ cup grated cheese, stir until melted. Slowly add about ½ to ¾ cup more cashew milk until the grits are smooth and creamy. Taste and season with more salt and pepper as desired. Keep warm over very low heat while making the shrimp.

Spicy Shrimp

  1. In a medium-sized bowl combine shrimp, ¼ teaspoon salt, ⅛ teaspoon pepper, ⅛ teaspoon cayenne pepper, and ⅛ teaspoon paprika. Set aside. You can add more cayenne pepper if you like it really spicy.
  2. Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, frequently stirring about 6 minutes. Transfer to a paper towel and drain. Keep 2 tablespoons of bacon grease in the pan, or you can remove and use 2 tablespoons of olive oil instead.
  3. Heat pan to medium and add garlic and onion, stir and cook for 1 minute until fragrant. Add in the bell peppers and cook for 1 minute.
  4. Turn heat to medium-high and add shrimp. Cook for 2 minutes on one side, and 1 minute on the other until pink. Add in 4 teaspoons of lemon juice, 2 tablespoons green onions, and cooked bacon. Stir to combine, cook for about 1 minute. Transfer shrimp to a warm bowl.

Greens

  1. In the same pan add the swiss chard. Cook on medium-high heat until wilted and tender, about 3 to 4 minutes. Season with salt and pepper.

To Serve: Stir and reheat grits if needed. Divide grits, greens, and shrimp evenly among serving bowls.

by Jessica Gavin

Supporting You During Covid-19

March 24th, 2020 by Debbie Martilotta

My biggest priority is keeping clients safe and strong during this #Coronavirus stay-at-home order. The effects of this pandemic are changing the world and we can only control what we can control, so with that in mind…

I’m taking workouts virtual and bringing DBM Strength Training to you! Let’s stay strong together by joining with our friends and training as together as we can right now.

Strength training classes are scheduled every Tuesday at 6 pm and Sat at 9 & 10:30 am EST. Cost is $10 per person, my preferred payment app is Venmo. You can pm or text me for details and the Zoom link.

With the mandated at home order, watch for exercise videos and virtual classes! Three weeks is a long time to be away from the gym.

While we are at home temporarily here are a few ideas;

Look for opportunities over the course of every day to put your body under some kind of brief resistance load. Even if you only work hard for one minute (or less) at a time but are relatively faithful to incorporating these “micro” opportunities into your daily routine, the cumulative effect will still be incredible.

If you don’t have exercise equipment in your house, there is still a lot you can do to stay fit, active, and sane during these trying times. Online streaming services, the internet, and mobile app stores are loaded with a variety of free and low-cost at-home workouts for all fitness levels and workout preferences, and many don’t require any equipment.

Turn up your favorite tunes and dance like nobody is watching! Whether you are solo or with your fam, this can be such fun. Challenge yourselves to keep adding one more song and keep moving longer every day.

If you have the luxury of a yard (and many do not right now), get your rake out and clean up from winter. Your spring yard will thank you and so will your body.

Hit your local trails! Many of them are pretty quiet right now so dress for the temp and go exploring. Maybe meet a friend at the trailhead and keep a 6′ distance while you hike together. The app Alltrails is great for exploring.

Staying socially engaged during a stay-at-home order requires creativity! Some good ideas are being shared on social media and this article has several.

Watch your diet! Eating nutritious food is best during times of stress. Let’s support your immune system with great recipes that will also support your fitness goals.

How many ideas can you share with the DBM community? We welcome your suggestions and tips.

Zucchini Shrimp Scampi

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 4 medium zucchinis
  • 1 tablespoon oil
  • 1 lb medium shrimp, or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • fresh parsley, for garnish

Preparation

  1. Using a vegetable spiralizer or a coarse cheese grater, slide the zucchini down the grater, shaving off long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper (do not omit), and garlic. Sauté the shrimp evenly until they begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.

Enjoy!
Serves 6

Curry Cauliflower Soup

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups halved and sliced onions
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 2 cups of water
  • 4 cups chopped cauliflower
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini, about 2 small

Instructions
Coat the bottom of a large pot with oil and place it over medium heat.

When the oil is hot, add the onion and curry powder, sauté until soft and translucent, about 5 minutes.

Stir in the broth, water, and cauliflower, add the salt.

Raise the heat and bring the liquid to a simmer, stirring gently for 15 minutes.

Either blend the soup using an immersion blender or transfer it to a blender or food processor in batches. Blend until smooth.

Return the soup to the pot (if you took it out) and add all but 2 Tbl of the shredded zucchini, stir gently to reheat.

Remove from heat and ladle into 4 bowls and garnish with the reserved zucchini.

DBM Approved Chicken Tenders

February 19th, 2018 by Debbie Martilotta