Fresh Asian Salad!

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!!!

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I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!

Grilled Zucchini!

Do you ever get bored with the same old steam vegetables at dinner scene? Well, these will blow your mind and your taste buds (I hope!).

1 tbsp coconut oil
1 medium to large zucchini
salt and pepper to taste

Heat your coconut oil in a skillet on medium to medium-high heat.
While that’s heating slice your zucchini into half inch thick circles.
Wait until the oil is hot, then add the zucchini.
Cook on one side for 5-6 minutes, just let them cook, no flipping them over!
Flip them all over once and cook on the other side for 5-6 minutes.
You’ll see little grill marks on them, how fancy!
Add salt and pepper to taste at the end of cooking.

Serves one (I don’t share these too well!) ENJOY!!!

Grilled Zucchini

These are a big staple at my place, and they’re super fast and easy to make while you’re waiting for your protein to cook. It’s a yummy way to get your veggies in! Good luck with sharing them!

Veggie Eating Tip!

SOOOOO, y’all know how important it is to eat your veggies, right? Good.

A lot of nutrition success depends on being prepared. Here’s a tip for you:

Prepare a bunch of veggies at once and divide them up over the week. This pile of veggies makes about five servings, which would be perfect for a whole week of lunches. Just divide the veggie mix evenly into five portable containers.

For this batch I decided to use: 1 diced large onion, 1 diced leek, 1 chopped large zucchini, and 1/2 lb of frozen broccoli florets (half of an average sized frozen bag). I sauteed this grub in coconut oil over medium heat. Feel free to use any veggies that you like!

Lots of Veg

Now, all you have to do is add some protein of your choice to the portable containers. Some suggestions are: turkey burgers, ground beef, chicken strips, etc.

This takes about fifteen minutes from start to finish, and it can really set you up for a successful week. Give it a try!