You know you probably need more vegetables in your life… Let me help you out!
I whipped up this delicious Asian style salad for you. When I tried it, the first thought I had was, “This is fresh tasting!” And, there aren’t any really crazy ingredients. I want y’all to go to the store, buy the goods, then make this thing. Like, now!
This dish is really filling, yet low in calories. If you’re watching your waistline, this one’s for you!
NOTE: I didn’t measure any of the ingredients. I would add a bunch of stuff, taste it, add a little more, etc. All of the amounts are approximate. Feel free to add more or less to your salad depending on your taste buds. I want you to enjoy eating those veggies!
|12-16 ounces cooked, peeled, and chilled shrimp
2 cups cooked, chilled white rice
1 finely chopped zucchini
1 finely chopped small red onion
1 finely diced avocado
1 big handful of snap peas, chopped
2 big handfuls of bean sprouts
1/3 cup finely chopped cilantro
Juice of 2-3 limes
1/4 cup fish sauce
1/8 cup soy sauce or coconut aminos
1 tbsp crushed red pepper flakes
Mix everything together in a big bowl. Eat it.
Serves 8-ish. ENJOY!!!
I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!
This salad is super delicious, so I wanted you to be able to make it too!
|First of all, mix this sauce together in a bowl:
2 tsp sesame oil
1 tbsp honey
2 tbsp rice vinegar
1/4 cup soy sauce or coconut aminos
1/4 cup chicken broth
1 tsp crushed red pepper flakes
2 tbsp sesame seeds
juice from two supremed oranges
Then, you’ll need:
2 cups of cooked chicken
1 cup cooked quinoa
6 oz bag of spinach
1/2 cup of sesame sticks
2 supremed oranges
Warm the chicken, quinoa, and sauce in a skillet on low for a few minutes.
It should be enough time to make the rest of the salad.
Put the spinach in a large mixing bowl.
Peel a carrot into the bowl.
Dice an avocado, add that to the bowl too.
Add the sesames sticks and pretty supremed oranges to the bowl.
By now, the chicken, quinoa, sauce mix should be a little warm.
Take that off the heat, and add it to the bowl.
Stir everything together, and plate it up!
Serves 2 big meals. ENJOY!!!
I mean, look how beautiful that is. It tastes AMAZING!!!!!!!!
Here is a yummy one for y’all that can be used as an eat right away meal, or something you can prep and keep ahead for later meals.
|1 tbsp coconut oil, divided
1 finely chopped medium onion
10 oz package of frozen spinach (thawed and drained)
1/3 cup broth
5 minced garlic cloves
1/2 cup bread crumbs***
1 1/4 lbs ground turkey
2 large eggs
1 tsp artisan salt
1 tsp crushed red pepper flakes
In a large skillet, warm half of the coconut oil over medium heat.
Saute the onion for 5-7 minutes.
Add the spinach and broth, and stir around until the liquid is absorbed. If you did a good job draining your spinach, this won’t take long.
Add the garlic and toss around for about a minute.
Put everything from the skillet in a large bowl to cool.
Once it’s cooled, add the bread crumbs, turkey, eggs, salt and crushed red pepper flakes.
Mix it all together, I like getting my hands dirty, but you can mix it with a spoon too.
Shape in to four to six burger patties.
Press an indent in the middle of your burgers before you cook them, it will keep them from puffing up into a ball.
In the large skillet, warm the other half of the coconut oil over medium heat.
Cook the burgers until they’re finished, 7-10 minutes per side.
This makes 4-6 burgers, depending how big you like them. ENJOY!!!
|***TIP: If you have bread that’s a bit stale, use that. I always save the end pieces of the bread I make for recipes like this. I just chop up the ends and set them on the counter for a couple of days. Buying bread crumbs is a bit of a rip off. Just plan to make meals like this when you’re bread gets a little old. You can double plan ahead and thaw out your frozen spinach while the bread hardens up on the counter! I’ve even made these burgers without the bread crumbs, they’re yummy without too!
Also, feel free to add other seasonings that you like! Enjoy this healthy twist on a burger! YUM!
I’m not talking cereal here, I’m talking a real, delicious, filling, breakfast.
Many days of the week, I have early morning clients. Like 5:30am early. So when I get up, I don’t want to spend a lot of time in the kitchen making a meal. Yet, I still want to have great energy for my clients. And, when I’m done coaching them, I like to have something in the tank for my own workout. So, obviously I love a nice breakfast.
|Chop about a palm full of any type of pre-cooked meat (I used some salami for this breakfast, feel free to switch it up to keep it interesting), two chopped boiled eggs, one small diced avocado, artisan salt, and crushed red pepper flakes. I mix it all together with a spoon in a portable container, then throw that spoon right on top of my meal. No sense in getting another one dirty in the morning, right? Is that lazy or genius?!? And, if you do happen to oversleep and you’re in a rush, you’ll still have a way to eat your breakfast! Then I wash it down with an apple or banana.
Feel free to prep up a bunch of similar quick breakfasts for the week, then add the avocado separately the night before or the morning of. Add other healthy foods too if you like: kale, zucchini, onion, mushrooms, you get the idea. And, if you like a warm breakfast, just toss this mix in a skillet for a couple of minutes when you wake up, or toss it in the microwave. Am I eliminating some of your “I don’t have time for breakfast” eating excuses yet?!?
Some of you may not eat or like to eat breakfast, that’s totally fine too! But, if you do like breakfast and feel like you don’t have time to eat it, hopefully you can use this tip. Let me know if you give it a try!
This is one of the main dishes that I make with my spaghetti squash after I roast it. It’s so good post workout, and I’ve eaten it hot or cold.
|1 lb ground turkey
1 roasted spaghetti squash
1 tbsp crushed red pepper flakes (or less, I like it hot)
1 tbsp artisan salt (or less, I like it salty)
1/4 cup-ish chopped cilantro
In a large skillet, brown your turkey on medium heat.
While that’s cooking, scrape your spaghetti squash out of it’s skin with a fork. You’ll want to shred at it a bit with the fork to make it look like noodles (it’s kind of fun!).
Once the turkey is browned, add the shredded squash, crushed red pepper, salt, and cilantro (don’t drain the turkey grease).
Stir that around until it’s hot all the way through.
Serves 6-8. ENJOY!!!
I was out of cilantro for this meal, and it was still good! So, if you’re cooking for people that don’t like cilantro, just leave it out!