Jacqui’s Summer Smoothie


Pina Colada Smoothie


What says Summer more than a Pina Colada!?  Only problem is they are about 644 calories – that’s 100 calories more than a Big Mac – ouch!  So if you want to spend more time in your bikini and less in your cover up, here is a recipe for a protein smoothie that tastes so much like the real thing you may want to serve it with a paper umbrella!






2 0z. pure water

2 oz. pure pineapple juice

2 oz. lite coconut milk

1/2 cup frozen pineapple chunks

1/2 banana

1/2 T flax oil

1/2 cup ice

1 scoop Whey Cool Protein Powder (plain or vanilla)

Place 1st 7 ingredients in blender and blend for 1 minute.  Add protein powder and blend for another 30 seconds or so until creamy.  Alcohol optional : )


Mango Chicken Salad

Mango Chicken Salad

This is one of my favorite salads everrrrrrrr!  I also love it with poached flaked salmon (available at Trader Joe’s). It literally takes minutes to make!





4 c arugula (about 2.5 ounces)

1 mango, peeled and sliced into 1-inch-long pieces (or use pre-sliced fresh mango)

1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces

1/4 small red onion, thinly sliced

2 T extra-virgin olive oil

1 t balsamic vinegar

Sea salt to taste

1 rotisserie chicken

1/4 c slivered almonds


In a large bowl, combine arugula, mango, red pepper and onion. In another, smaller bowl, whisk together olive oil, balsamic vinegar, and a pinch of sea salt. Set aside.

Slice rotisserie chicken into 3-inch-long strips. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.


Zesty Cilantro Shrimp

Zesty Cilantro Shrimp


I just love this recipe and it couldn’t be easier!  Just buy a bag of frozen pre-cooked shrimp, thaw, marinate , chill and then serve on a bed of greens – that’s it!!!!  Perfect for lunch or a light dinner.






1 bunch cilantro, finely chopped

3 limes, zest and juice

1 lb. Shrimp, cooked, peeled and deveined

1 clove garlic, finely chopped

Sea salt, to taste

Black pepper, to taste

1/4 cup extra virgin olive oil



In a large bowl combine all ingredients and toss to combine.  Refrigerate for at least 3 hours.  Serve on a bed of arugala, watercress or mache greens.  Serves 4.