Continuing with this months challenge of eating more fruits and vegetables, I am here to share with you a salad I concocted that I thoroughly enjoyed! It is also Piyo friendly!
It has the bright pop of pineapple, with the crunchiness of the lettuce, and delicious protein.
Ingredients
2-3 cups of mixed greens or lettuce of choice
1/4 cup of diced tomatoes
3 oz of diced chicken breast
2 tablespoons avocado
1/4 cup of red onions
2 tablespoons of chopped cilantro
1 cup of diced pineapple
2 tablespoons of lime juice
1 tablespoon chopped jalapeno
Directions
1. Assemble salad ingredients: lettuce, tomatoes, chicken breast, and avocado.
2. Assemble the salsa: red onions, cilantro, pineapple, lime juice, and jalapeno.
3. Place salsa on top of salad and enjoy!
Piyo Meal Plan
2 Primary Vegetables, 1 Fruit, 1 Protein, 1 Healthy Fat
Calories: 280 Total Fat: 8g Cholesterol: 80mg Total Carbs: 35g Fiber: 7g
It's always awesome discovering new things! This Fresh Find Friday (FFF) is dedicated to That Indian Drink. Like my last couple of posts, I discovered That Indian Drink at Whole Foods.
That Indian Drink is a small batch crafted low calorie probiotic lassi. I absolutely love lassi!
Each bottle contains 7 grams of protein and a whole serving of fruit. I had the pleasure of trying the Raspberry Cinnamon and Blueberry Cardamom. The consistency of the drink was just like an Indian Lassi drink, with just a little hint of spice and all the good probiotics. I will definitely be buying more!
What are your favorite probiotic drinks?
How is the new year treating everyone? Pinterest is swarming with various challenges and new years resolutions. One challenge I am interested in is a 12 month Healthier You Challenge. For the month of February, the focus is to increase the consumption of fruits and veggies.
One way to consume more veggies and fruits is to try something new!
During my most recent trip to Whole Foods, I discovered a new food called Kalettes. Kalettes are a hybrid of brussels sprouts and kale. They are sweet, yet nutty and look very alien like! They can be consumed raw, roasted, sauteed, or steamed.
Asian Kalettes
Ingredients
6 oz Kalettes
2 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Miso Paste
1 Tablespoon Sesame Oil
1 Tablespoon Apple Cider Vinegar
Directions
1.Pre-heat oven to 400 degrees.
2. Mix soy sauce, miso paste, sesame oil, and apple cider vinegar in a bowl.
3. Toss the kalettes in the sauce and spread onto a prepared baking sheet.
4. Roast for 20 minutes and enjoy!
Happy Belated New Year everyone! I have finally resurfaced again after completing my degree. Between full-time work and full-time school, I was spread pretty thin and no longer had time to blog. In the mean time I have graduated, taken cake decorating classes through Craftsy, and I've been cooking my way through the Skinnytaste Cookbook. I have followed the Skinnytaste blog for a few years now and knew obtaining the cookbook was a must, although my husband was certain I had enough cookbooks. Gina certainly delivered in this cookbook; the recipes are fantastic. To prove to my husband I wasn't mindlessly buying cookbooks (although that may be the case!) and to prove to myself that I can complete a whole cookbook, I have been cooking my way through the cookbook. Once a week I make one recipe from the breakfast chapter, alternate weekly with soup, salad, and sandwiches from lunch, and then make 2 dinner recipes a week.
When my husband and I first got married, I made chicken, turkey, and fish like nobody's business. He was used to having more variety with more chicken and pork. To ensure dinner would not get boring we started a cycle, which starts with chicken, and endless with a meatless meal and in between includes lean beef, turkey, and lean pork. Since I have been doing Piyo, I plan my meals by following the Piyo meal plan, which bases each food group you should consume based on your weight. Since last year, by doing TurboFire and Piyo, I have lost 25 pounds!
Recently I took a trip to Whole Foods and was greatly inspired to make a salad using golden beets. I've also been seeing a lot of awesome pictures of fancy bowls, so I decided to make my own.
This bowl includes some fresh greens, roasted golden beets with Indian Spices, mix of crunchy coconut, quinoa, almond, and lentil granola, tomatoes, and it topped with a cucumber-mint yogurt based dressing! The dressing cuts into the richness of the beets, creating a satisfying and delicious salad.
Ingredients
3 cups of Mixed Greens
1/4 cup of Tomatoes
1 Golden Beet, sliced and roasted
1 Teaspoon Olive Oil
2 Teaspoons Cumin
1 Teaspoon Curry Powder
1 Teaspoon Paprika
Salt and Pepper
1 Teaspoon Garlic Powder
2 Tablespoons Coconut Almond Quinoa Crunch
Salad Dressing
1/2 Tablespoon Lemon Juice
2 Tablespoons Greek Yogurt
1/2 Tablespoon Olive Oil
1/4 of an English Cucumber
1 Teaspoon Ginger
1 Teaspoon Garlic
2 Springs of Mint
2 Springs Cilantro
Salt and Pepper as Needed
Directions
1. Preheat oven to 400 degrees.
2. Slice beets and brush with olive oil.
3. Season beets with cumin, paprika, garlic powder, salt, and pepper.
4. Roast beets in the oven for 20-25 minutes.
5. While roasting, prepare the salad dressing by mixing lemon juice, greek yogurt, olive oil, cucumber, ginger, garlic, mint, cilantro, and season with salt and pepper as needed. Pulverize the dressing with a blender and place in the fridge.
6. Once the beets cool, build the salad and drizzle with dressing.
Enjoy!!
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