Summer Slimdown Recipes: How To Get Your Pre-Baby Body Back (Access Hollywood Live)

With summer right around the corner, some new moms might be feeling the pressure to shape up for swimsuit season.

As part of Access Hollywood Live’s Beach Body Countdown series, celebrity nutritionist Christine Avanti shared tips and recipes designed to get moms their pre-baby bodies back.

Zesty Citrus Salmon On Asian Slaw

Ingredients:

• Grated zest and juice of 1 lime
• Grated zest and juice of 1 orange
• 1 tablespoon coconut oil, melted
• Fine sea salt and ground black pepper
• 1 pound Alaskan halibut filet
• 1/2 head Napa cabbage, shredded
• Cilantro Chili Lime Dressing (recipe below)

Stir together the lime zest, orange zest, coconut oil, and a pinch of sea salt and pepper. Coat the salmon with the mixture and marinate in the refrigerator for 20 mins. Place the cabbage in a bowl and drizzle with the dressing. Toss lightly. Set the slaw aside. Heat a large skillet over medium-high heat. Add the fish and cook for 5 minutes. Flip the fillet and cook until the fish flakes easily, about 5 minutes. Cut into 5 portions and serve each on a bed of the slaw.

(Nutrition Facts Per Serving: 275 calories, 21 grams proteins, 5 grams carbohydrates, 18 grams fat –all good fats!)

Cilantro Chili Lime Dressing

Ingredients:

• 1/4 cup vegetable oil
• Juice of 1 lime
• 2 tablespoons rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon Sriracha sauce (Thai chili sauce)
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds
• 1/4 cup chopped fresh cilantro

Whisk all the ingredients together.

Christine’s Razzy Peach Greek Yogurt Parfait

Ingredients:

• 6 ounces 0% or 2% Greek yogurt
• 1 tablespoon raw organic honey
• 1 tablespoon unsalted toasted hulled pumpkin seeds (pepitas)
• 1/4 cup raspberries
• 1 peach, diced
• Fine sea salt

Make layers in a tall parfait glass in this order: Greek yogurt, honey, pumpkin seeds, raspberries, peaches. Repeat the layering until you reach the top of the glass and all the ingredients have been used.

(Nutrition Facts Per Serving: 341 calories, 24 grams protein, 48 grams carbohydrates, 9 grams fat)

Simple Skinny Pasta

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 cloves of garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cups cherry tomatoes, halved
• 1 medium onion, thinly sliced
• 1 cup artichoke hearts packed in water
• 4 ounces mozzarella (fresh packed in water), cubed
• 1 cup Skinny Vine Slim Chardonnay
• 1 pound of whole wheat pasta, cooked according to package directions
• Sea salt and pepper to taste

In an extra large frying pan sauté onions, garlic, oregano, red pepper flakes, and tomatoes in olive oil until onions begin to caramelize. Deglaze pan with Skinny Vine Slim Chardonnay wine scraping all the brown bits from the pan.
Next add artichoke hearts and lightly sauté until artichokes are evenly distributed. Add cooked pasta and fresh mozzarella and lightly toss with a set of tongs. Plate and sprinkle with flat leaf parsley or basil.

(Nutrition facts per serving: 366 calories, 18 grams protein, 53 grams carbohydrates, 8 grams fiber, 10 grams fat)

Skinny Vine Wine & Christine’s Skinny Sangria

Ingredients:

• 3 cups of Skinny Vine Thin Zin or Mini Moscato
• 1 oz. of passion fruit juice
• 1/4 pound of fresh strawberries, sliced
• 1 small lime, thinly sliced
• 1 small peach, thinly sliced
• 1 small orange, thinly sliced
• 1 cup club soda (added just before serving)

Place fresh fruit sliced into a large chilled glass picture. Add wine and passion fruit juice, stir lightly, cover and refrigerate for at least 12 hours (for increased flavor). Remove from refrigerator and add club soda, stir and serve over a half of a glass of ice cubes.
Garnish with lime wedge.

(Nutrition Facts Per Serving: 108 calories)