Whether you are in the mood for a refreshing summer salad, a delightfully tangy treat, or a mouth watering breakfast this weekend I have complied some of my favorite recipes for you to try out! The Orange Creamsicles are also a tasty treat to give to you kids without all the harmful additives of store bought brands! Enjoy!
Garden Fresh Salad
The best salads are a cornucopia of fresh vegetables, with little or no added fat. This salad combines some of the garden’s tastiest veggies and is dressed lightly with no added oils. Serve with a side of lean protein for a healthy, vibrant meal. Servings: 4
Here’s what you need…
- 4 eggs
- 1 bunch asparagus, ends trimmed
- 1 cup curly endive
- 1 cup dandelion greens
- 1/2 cup cherry tomatoes, halved
- 1/8 cup red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced into matchsticks
- 1 packet Stevia
- 2 Tablespoons lime juice
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 1 Tablespoon raspberry vinegar
- Place the eggs in a pan of water; bring to a simmer for 6 minutes. Remove from heat. Crack the eggs all over, and then place in a pan of cold water for one minute. Remove from water, peel, and slice. Set aside.
- Bring a medium pot of salted water to boil. Add the asparagus and cook for 4 minutes. Rinse in cold water then set aside.
- In a large salad bowl combine the endive, dandelion greens, tomato, onion and pepper.
- In a small bowl combine the Stevia, lime juice, garlic, Dijon and vinegar. Mix well.
- Coat the salad with the dressing. Top with asparagus and sliced egg.
Nutritional Analysis: One serving equals: 119 calories, 5.5 fat, 137mg sodium, 9g carbohydrates, 2g fiber, and 8g protein.
Mango Chutney Chicken Salad
This summer salad is a refreshing way to serve chicken. Tender mango chutney, creamy Greek yogurt and fresh, crunchy greens make this one tasty meal.Servings: 5
Here’s what you need…
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 inch ginger root, minced
- 1 small red onion, chopped
- 1 small red bell pepper, chopped
- 2 ripe mangoes, chopped
- Juice from 2 limes
- 1 Tablespoon curry powder
- 1 teaspoon ground cinnamon
- Dash of nutmeg
- Dash of red pepper flakes
- 1 1/2 cups non-fat, plain Greek yogurt
- 1 Tablespoon Dijon mustard
- Dash of salt and pepper
- 3 cups cooked chicken breast, chopped
- 4 cups salad greens
- In a large skillet, heat oil over medium heat. Add garlic and ginger root and sauté for a minute.
- Add the onion and bell peppers and sauté for a few minutes.
- Add the mango and spices. Continue to sauté for another 5 minutes, until everything has softened.
- Turn the heat down to low, cover and simmer for another 10 minutes. Remove from heat. Chill for 20 minutes in the refrigerator.
- Combine the yogurt, mustard, salt and pepper together in a small bowl. Place the chopped chicken in a medium sized bowl and mix in the yogurt blend.
- Prepare each plate with a pile of greens topped with a scoop of chicken and a spoonful of chutney.
Nutritional Analysis: One serving equals: 286 calories, 6 fat, 185mg sodium, 22g carbohydrates, 3g fiber, and 35g protein.
Skinny Orange Creamsicles
Enjoy this summer treat guilt-free. Store bought Popsicles contain artificial colors, flavors and sweeteners that spike your blood sugar and lead to weight gain. This recipe, on the other hand, is made with organic, Greek yogurt, and fresh fruit. Servings: 6
Here’s what you need…
- 2 cups organic, vanilla Greek yogurt
- 1 orange, peeled and seeded
- 1 cup pineapple chunks
- 1 teaspoon agave nectar
- Fill the bottom 1/3 of each Popsicle mold with yogurt. Freeze for 15 minutes.
- In a high-speed blender, combine the orange, pineapple and agave nectar. Blend on high speed for a full minute.
- Fill the remaining space in each mold with the orange mixture. Freeze until solid.
Nutritional Analysis: One serving equals: 76 calories, 0 fat, 10mg sodium, 11g carbohydrate, 1g fiber, and 3g protein.
Turkey, Apple and Goat Cheese Omelet
Meals that are filled with protein and fat, like this omelet, help to curb between-meal cravings. Enjoy the unique flavor blend of turkey, apple, goat cheese and cinnamon. Servings: 2
Here’s what you need…
- 3 slices turkey bacon
- 1 small apple
- dash of cinnamon
- 4 egg whites
- 2 whole eggs
- dash of salt
- dash of pepper
- 1 Tablespoon of unsweetened coconut milk
- 3 Tablespoons goat cheese
- Place a non-stick skillet over medium heat. Cook the bacon strips for 4 minutes each side, until golden.
- While bacon cooks, dice the apple. Remove bacon strips from skillet, place on a cutting board. Place the apple pieces in the heated skillet and sauté for 5 minutes, sprinkling with a dash of cinnamon. Dice the bacon and place in a medium sized bowl.
- In a bowl whisk the egg whites, whole eggs and coconut milk. Beat the eggs until frothy and add dash of salt and pepper.
- Remove apples from skillet and add to the bowl of bacon. Pour half of the egg mixture in the skillet, cook until set and then flip and cook the other side. Repeat with the other half of egg mixture.
- While eggs cook, mix the bacon, apples and goat cheese together.
- Fill each omelet with half of the bacon, apple and goat cheese mixture.
Nutritional Analysis: One serving equals: 249 calories, 12 fat, 485mg sodium, 10g carbohydrates, 1g fiber, and 25g protein.
