Tag: healthy eating
Late Afternoon Fruit Smoothies!
This afternoon I cracked open a fresh coconut, purchased at Market Basket, for it’s milk to help daughter Amanda fix a fresh mixed fruit smoothie after her afternoon training secession at The Manchester Athletic Club. Our Magic Bullet is currently Amanda’s most favorite kitchen gadget. She is having fun blending different concoctions at least twice per day!
Fruit Smoothie
Ingredients
Assorted fresh fruit
Greek yogurt
Kefir
Local Honey
Flaxseed oil
Flaxseed
Fresh baby spinach
Fresh Coconut Water
Step-by-Step
1 combine all ingredients in Magic Bullet clear plastic container,(follow Magic Bullet max fill line; blend 30 – 40 seconds; transfer to serving glass; garnish with fresh fruit serve immediately
Lentil Salad With Lemon Vinaigrette Dressing
Lentil Salad With Lemon Vinaigrette Dressing
Ingredients
2 cups dried lentils
1 medium red bell pepper
1 large fennel bulb
1 cup thinly sliced red onion
1/4 cup freshly chopped parsley
Lemon Vinaigrette Ingredients
juice of one large lemon
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon granulated sugar
2 large garlic cloves finely minced
Step-by-Step
1 combine all vinaigrette ingredients in mixing bowl; whisk together; reserve
2 place lentils and large sauce pan; cover with 2 inches water above lentils; bring to rolling boil; cover; lower heat; simmer 15 minutes; strain in colander; reserve
3 cut peppers into 1/4 -1/2 inch pieces; reserve in serving bowl
4 thinly slice red onion and fennel; add to serving bowl
5 add reserved lentils; toss; add garlic; pour reserved vinaigrette over-the-top; mix; refrigerate 1 hour; top with freshly chopped parsley just before serving
Note~ Will keep refrigerated in airtight container 5 days
Grilled Basil Chicken & White Bean Salad
This week “diet-healthy” food posts have been popping up all over the internet. After cringing at the bland, boring, and unappetizing shares, I decided to headed to the grocery store to pick up some key healthy ingredients that will put bland and boring on the back burner once and for all. Healthy can be tasty, why do so many believe in the myth…”if it taste too good and can’t be good for you”? It is Simply not true…and I’m on a mission to prove it! Meals packed with flavors that are easy to prepare, will be showcased in a way that even non- dieters will want to give them a try! I will share easy to prepare, breakfast, lunch and dinners recipes, packed with flavorful combinations of fruits, vegetables, and protein. This weeks focus is healthy eating that will satisfy your appetite, nourish your body and tantalize your taste buds! First up ~ Grilled Basil Chicken & White Bean Salad, perfect dish for lunch or dinner!
Grilled Basil Chicken & White Bean Salad
Ingredients
6-8 chicken tenders
1 cup chopped vine ripe tomato ; chopped
1/2 cup red onion; thinly sliced
1 16 oz. can chickpeas; drained and rinsed
1 16 oz. can cannellini beans; drained and rinsed
1 cup Feta cheese
2 large garlic cloves; minced
3 cups broccolini; steamed and cut into 1 inch pieces
¾ cup basil; cut Chiffonade style
Basil Marinade Ingredients
4 tablespoons olive oil
juice of one large lemon
8-10 large fresh basil leaves; cut Chiffonade style
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Dressing Ingredients
1/2 cup red wine vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Step-by-Step
1 combine chicken tenders, and Basil Marinade ingredients in ZipLoc bag; marinate in refrigerator overnight; grill chicken 5-7 minutes or until chicken is fully cooked; reserve
2 combine all dressing ingredients in mixing bowl; whisk well; reserve
3 combine tomato, onions, beans, feta cheese, broccolini, garlic and basil in large mixing bowl
4 cut reserved chicken tenders into bite-size pieces; add to salad
5 pour reserved dressing over top; toss; mix well; serve
Note~ Will keep an airtight container refrigerated 2-3 days
Note~ Chiffonade, is a long fancy cut of leafy vegetables, or herbs.
Chiffonard Step-by-Step
1 Simply stack, and tightly roll leafs; cut roll into thin strips; gently toss cut strips to loosen ribbon like lengths