Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body [Paperback] review

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Melissa Perlman studied Tibetan Buddhism in Asia for more than six years and owned a restaurant in Tokyo that served healthy California cuisine. Erica Gragg is a former public relations executive and a certified yoga and fitness instructor. Friends for eight years, Melissa and Erica founded the Amansala Eco-Chic Resort and Bikini Boot Camp in 2002, and it now boasts more than 3,000 guests per year.
Amansala Salad with Ginger Sesame Dressing

Makes 1 Serving

This fabulous salad is the most requested recipe in our Bikini Boot Camp repertoire! It works great with either grilled fish or chicken, and over the course of the program, you’ll enjoy it both ways.

1 cup shredded Napa cabbage
1 cup shredded romaine lettuce
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup diced avocado (optional)
1 5–6 oz. piece grilled fish or chicken, chopped
1 tablespoon toasted sesame seeds

1. Combine the cabbage, lettuce, carrots, tomatoes, and avocado in a large bowl and toss with the dressing.

2. Sprinkle with the toasted sesame seeds and serve.
Ginger–Sesame Dressing

Makes about 1 cup

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low–sodium soy sauce
2 cloves garlic, chopped
2 tablespoons honey or brown sugar
2 tablespoons peeled and minced ginger
1 teaspoon toasted sesame oil

Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.
Fish Kebabs with Zucchini, Muschrooms, and Cherry Tomatoes

Makes 2 servings

The secret to this recipe is to precook the vegetables (except the tomatoes) so that they’re done when the fish is cooked. You will need two long or several short skewers to make the kebabs.
Marinade
1 garlic clove, finely minced
Small handful of cilantro leaves, minced
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon low–sodium soy sauce (optional)
Salt and freshly ground pepper
2 5– to 6–ounce white fish fillets, cut into bite-size chunks
1 tablespoon extra virgin olive oil
1/2 red or green bell pepper, diced
1 zucchini, cut into bite–size chunks
1/2 onion, quartered and separated
8 white button mushrooms
8 cherry tomatoes
1 cup whole–grain couscous, prepared according to instructions on the box
1 lemon, quartered

1. To make the marinade, combine the garlic, cilantro, lemon juice, oil, and soy sauce, if using, in a large shallow bowl and whisk together. Add salt and pepper to taste. Add the fish and let it marinate for 30 minutes to 2 hours, turning once.

2. If you are planning to broil your kebabs, preheat the broiler to 500°F.

3. To prepare the vegetables, heat the oil in a large skillet over medium heat. Add the bell pepper, zucchini, onion and mushrooms and sauté for 4 to 5 minutes, until slightly tender but not fully cooked.

4. To assemble, thread a tomato, pepper, zucchini, mushroom, and onion piece onto each skewer. Fold over a piece of fish and thread it on. Repeat until the skewer is full.

5. If you do not have a grill, broil the kebabs on a broiler rack or cookie sheet for 6 to 8 minutes, turning once, until cooked through.

6. Serve kebabs on top of hot, freshly made couscous, garnished with a wedge of lemon.






5 day workout routine