Great Salad

saladIngredients

  • Salad Dressing
    1/3 cup orange juice
    2 tablespoons olive oil
    2 tablespoons honey
    1/2 teaspoon salt
    Ground black pepper to taste

    Salad
    1 bag baby spinach or mixed greens (5 oz.)
    3 cups sweet cherries, pits removed
    2 cups sliced English (hothouse) cucumber
    1/2 cup finely diced red onion

Directions

Whisk together orange juice, oil, honey, salt and pepper; set aside. In large bowl, combine salad ingredients. Toss with salad dressing and serve immediately.

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Veggie Couscous and Tomato Salad

vegetable couscousCooking Yourself Thin

Veggie Couscous and Tomato Salad

Serves 4
Calories per serving: 205

1 cup couscous
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 carrots, peeled and diced
1 fennel bulb, trimmed and diced
2 tomatoes, cored, seeded and diced
2 scallions, thinly sliced
1/2 cup finely chopped fresh mint leaves

1. Cook couscous according to the package directions. Drain and cool to room temperature, then transfer to a large bowl.

2. Meanwhile, whisk together the garlic, lemon juice, oil, salt and pepper. Add the carrots, fennel, tomatoes, scallions and mint to the couscous. Pour the dressing over and stir until well mixed.

Shrimp With Avocado-Mango Salsa

Shrimp With Avocado-Mango Salsa

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Ingredients

  • Vegetable oil cooking spray
  • 8 cups baby spinach
  • 1 cup couscous
  • 1 lb medium shrimp, shelled and deveined
  • 1/2 cup chopped fresh cilantro, divided
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1 large mango, peeled and diced
  • 1 medium avocado, diced
  • 1 medium tomato, diced
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice

Preparation

  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Nutrition Facts

397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein

Recipe found at SELF.com

Kale made differently…

Lemony Kale Salad with Tomatoes

Farmer’s market finds: kale, cherry tomatoes, lemons, walnuts

Leafy kale makes a healthful summer salad soaked in olive oil and fresh lemon juice and paired with juicy cherry tomatoes. Walnuts and homemade croutons add a touch of satisfying crunch.

Ingredients

  • 2 bunches dinosaur kale
  • 3 cups  red and/or yellow cherry tomatoes, halved
  • 1 cup  Homemade Croutons
  • 1/2 cup  chopped walnuts
  • 1/3 cup  grated Parmesan cheese
  • 3 – 4 lemons
  • 1/2 cup  olive oil
  • Salt and black pepper
  • 1/2 cup  shaved Parmesan cheese
Directions1. Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut across the leaves into 1/4-inch strips.

2. In an extra-large bowl combine kale, tomatoes, croutons, nuts, and the grated Parmesan cheese. Juice lemons over salad ingredients. Drizzle with olive oil and sprinkle with salt and pepper to taste, then toss salad to combine. Sprinkle servings with the shaved Parmesan.

From the Test Kitchen

  • HOMEMADE CROUTONS Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about 1 cup. Transfer to a large bowl. Combine 2 tablespoons olive oil or melted butter with a small clove of garlic, minced. Drizzle over bread and toss to coat. Spread on a baking sheet; sprinkle with salt. Bake at 350 degrees F for 9 to 11 minutes, tossing once halfway through baking time.
Nutrition Facts (Lemony Kale Salad with Tomatoes) Servings Per Recipe 8,cal. (kcal) 297,Fat, total (g) 23, chol. (mg) 7, sat. fat (g) 4, carb. (g) 19, Monosaturated fat (g) 12, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 9,vit. A (IU) 17590, vit. C (mg) 152, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 326, Potassium (mg) 733, calcium (mg) 283, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Reference: Better Home and Garden

Day 3….21-Day Detox Cleanse

day 3 detoxNo I haven’t fell off the wagon I am still on my 21-day Detox Cleanse…Here is my food journal for Day 3….Yesterday was a great day and it was pretty easy. I started out with my favorite green drink for breakfast and for lunch I went to Chili’s, yes Chili’s and had a salad was tempted to order anything else because I am practicing discipline and for dinner I incorporated a Butter Squash soup and for my snack I had a Cranberry Trail Mix and Thanks to my good friend Shawntae Hines I am looking forward to Day 5 and 6 we are walking the hill and on Day 7 I will take a pix and show you my progress…..Yay Whoo!!!!

Day 1….

day 1 detoxToday is Day 1 of my 21day -Detox Cleanse.  My food choices was boring but I am planning to step up my game with my food choices. Stay tuned to see what I food choices I will pick next.