Going green!

Salads. I love them in every shape, form and kind. There are fruit, pasta, lettuce, spinach, potato, egg and hundreds of different types of salads. I think I could eat a salad for breakfast, lunch and dinner! They can be done however you want them, but if you’re not careful they can become unhealthy fast! Here are few of my favorite (healthy) salads that you can try out for when you’re in the mood!

Fruit Salad with Vanilla Yogurt

Ingredients:

  • 1 (16 ounce) package fresh strawberries, hulled and halved

  • 1 large peach, pitted and cut into bite-size pieces

  • 2 plums, pitted and cut into bite-size pieces

  • 2 kiwi fruit, peeled and cut into bite-size pieces

  • 1 cup dark sweet cherries, pitted and halved

  • 1 cup honeydew melon balls or cubes

  • 1 cup cantaloupe balls or cubes

  • 1 cup cubed fresh pineapple

  • 1 cup grapes

  • 2 (16 ounce) containers low-fat vanilla yogurt

Directions:

  • In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
  • Enjoy!

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Photo Credit: http://allrecipes.com/recipe/fruit-salad-with-vanilla-yogurt/detail.aspx

Garden Salad

Ingredients:

  • 5 tablespoons red wine vinegar
  • 3 tablespoons grape seed oil
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 teaspoon white sugar
  • 3/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 (1 pound) package frozen shelled edamame (green soybeans)
  • 3 cups frozen corn kernels
  • 4 green onions, thinly sliced
  • 1 (15 ounce) can black beans, rinsed and drained

Directions:

  • In a large serving bowl, whisk together the red wine vinegar, grape seed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

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Photo Credit: http://allrecipes.com/recipe/healthy-garden-salad/detail.aspx

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Homemade Lasagna Soup!

This recipes is by far one of my favorites! It so so so so good! I found a similar recipe on Food Network but added some of my own flare to it! I made this for a bonfire and everybody loved! They were asking me for the recipe all night, so I finally sat down and figured out what I put into this masterpiece! Hope you enjoy!
Ingredients:
1 pound ground chuck
1 onion, chopped544148_10200395273738629_2075879292_n
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese
Garlic Bread (not in picture):
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper

Directions:
-In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

-Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

-Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic bread slice on top. Serve immediately.

For the garlic bread:
-Preheat oven to 350 degrees F.

-Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

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Balsamic Grilled Chicken. It’s What’s For Dinner!

I have too much fun in the kitchen ūüôā Today’s creation was balsamic grilled chicken with spinach,¬†sauteed onion and laughing cow garlic and herb spread. And I made a side of green beans with almonds and cranberries. All topped with the most delicious balsamic glaze you’ll ever taste! In the middle of making my first video (on my about me page), my butt was getting sore from sitting for so long, so I decided to take a break and whip something up in the kitchen. I had just been on a big grocery shopping trip so there was no need to run to the store! Everything only took me about an hour to make, but 5 minutes to eat! It was so delicious that I can’t wait until tomorrow for leftovers!

Ingredients:

6-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)
1 cup water
1/2 cup olive oil
2 tbsp balsamic vinegar
4 tsp dried onion flakes
3 tsp Italian seasoning
3 tsp ground mustard
2 tsp thyme
2 tsp salt

1 bag of Steam Fresh frozen green beans- cook in microwave then chill                                                                                                                                  1 cup spinach- sauteed
1/2 cup chopped onions- sautéed                                                                                                                                                                                                 1/2 cup laughing cow garlic and herb spread                                                                                                                                                                              1/4 cup dried cranberries                                                                                                                                                                                                               1/4 cup sliced almonds

Directions:chicken

-Mix olive oil, balsamic vinegar, Italian seasoning, thyme, salt, pepper and onion flakes in a 1 gallon resealable plastic bag. Spoon out about a 1/2 cup of the mixture for the green beans.

-Add the 8 boneless/skinless chicken breasts to the balsamic mixture and allow chicken to marinate for at least 1/2 hour.

-While chicken is marinating, saute onions and spinach together with laughing cow garlic and herb spread.

-Heat grill. Place chicken on grill and sear both sides. Then cook until the meat is white through-out or at an internal temp of 180 degrees fahrenheit.

-When chicken is done, top chicken with any extra balsamic glaze and sauteed onion/spinach/laughing cow mix.

-Mix green beans, cranberries and almonds together and top with balsamic glaze!

-Enjoy!

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Healthy Breakfast Hash

IMG_2668My favorite meal of the day, and the most important is breakfast! I couldn’t function without having at least a bowl of cereal in the morning. “People skip breakfast thinking they’re cutting calories, but by mid-morning and lunch, that person is starved,” says Milton Stokes, RD, MPH, chief dietitian for St. Barnabas Hospital in New York City. “Breakfast skippers replace calories during the day with mindless nibbling and bingeing at lunch and dinner. They set themselves up for failure.” Eating early in the day keeps us from “starvation eating” later on. But it also jump-starts your metabolism!

The right breakfast foods can help you concentrate, give you strength and even help you maintain a healthy weight. This recipe is very easy, healthy, can be made ahead of time and put in the refrigerator or freezer for the next day or week! Warm up a bowl of this Breakfast Hash in the morning to get your day started the right way!

 

Calories per serving (1 cup): 130 calories

 

Ingredients:

1 bag of Ore-ida hasbrowns (cubed potatoes)

1 yellow bell pepper

1 red bell pepper

2-3 handfuls of baby spinach

1/2 cup red onion

1/2 tsp. chile powder

1 cup sausage (I used Jimmy Dean)

salt and pepper to taste

Instructions:

1. Spray bottom of pan with non-stick cooking spray. Cook potatoes on medium for 5 minutes (covered).

2. In a separate pan, cook sausage thoroughly.

3. While potatoes and sausage are cooking, chop yellow and red bell peppers and onion. Tear apart baby spinach into quarter sized pieces. This will help the spinach cook down faster.

4. After potatoes have cooked for 5 minutes, add yellow and red bell peppers, onions, spinach and sausage (if done). Cover the mixture and stir occasionally.

5. After your potato, sausage and veggie hash has cooked for about 10 minutes, add the chile powder! Cook for about 5 more minutes, still stirring occasionally and covered!

6. Add salt and pepper if needed! Enjoy!

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