Today's lunch! I love a delicious healthy salad, especially when it's filled with textures and flavors! Today's salad was mixed baby greens, avocado chunks, halved cherry tomatoes, green onion slivers, and a sprinkle of sunflower seeds and roasted pumpkin seeds. Drizzle with a bit of olive oil and balsamic vinegar, fresh ground salt & pepper! This was so good, I devoured it! And so full of nutrients, veggies, and healthy fats! Feel great after you eat, not guilty, and fill your body with the fuel it needs to take on a busy afternoon!! #goodeats #powerlunch#eatyourveggies 🍅🍆🌽🌶
This was SO delicious and really simple! Toss shrimp in a tiny bit of olive oil, a few cloves of minced garlic, fresh parsley and a couple spoonfuls of good parmesan cheese. Place in a single layer on a cookie sheet, and bake at 400 for a few minutes, just until nicely pink and tender! These shrimp are so easy and so tasty! You could eat them alone, over a salad, or like I did here, over a bed of quinoa! #21dayfix #goodeats #cleaneats
I love making healthy eating quick & convenient, and I love using my leftovers for lunches! Chopped up some chicken from last night's dinner, threw in some golden raisins, celery and chopped pecans. This combo has a great mix of textures and flavored, making this chicken salad need nothing more than a dash of olive oil, salt & pepper and it's delicious! No need for mayo which can make other chicken salads way too fattening! I ate this alone but could definitely be put on some sprouted grain bread for a healthy sandwich! #goodEATS #cleaneats #21dayfix
Chimichurri Sauce!! Healthy eating doesn't have to be bland or boring! I made a delicious chimichurri sauce today from fresh & healthy ingredients and it's FULL of flavor!! I will be grilling flank steak tonight to put this on, served over corn, black bean, red pepper & avocado salad, for a super fresh and healthy dinner!
2 tbs chopped cilantro, 2tbs chopped parsley, 2 tbs chopped red onion, 1 garlic clove (minced), olive oil, rice wine vinegar, salt, pepper, crushed red pepper. Mix and chill!
Getting ready to kick off a new 21 Day Fix challenge with my clients tomorrow, so I am made up a week's worth of lunch salads! I either eat them like this, or slice some leftover chicken from the night before to top them, and If I'm home I grill some shrimp as a topping!
(measurements are dependent on how much you want to make, but here is my basic formula)
*3 parts Extra Light Extra Virgin Olive Oil
*1 part Balsamic Vinegar
*1/4-1/2 fresh squeezed lemon
*Few drops of Agave Nectar
*Pinch of minced garlic
*Fresh Cracked Pepper & Himilayan Pink Salt
pour small amount of dressing in the bottom of each jar, then
layer veggies in the following order:
*Carrots (chopped in chunks)
*Cucumbers (sliced/skin on)
*Heirloom tomatoes (halved)
*Spring Mix Lettuce
Stick in the fridge and grab one each day!
Here's an idea for a great little snack to curb that urge for something salty & crunchy! I took 1 can of chickpeas (washed, peeled & dried thoroughly) plus one bag of shelled edamame, tossed in a bit of coconut oil & seasoning (I used adobo seasoning + paprika this time, but you can use anything from garlic powder to cajun seasoning, to whatever you love) spread on a baking sheet and bake at about 350 for and hour to hour and a half (till super crispy) and I added some sunflower seeds at the end!#goodeats #snackhappy 😉
Mexican Pulled Pork Avocado Cups!
I love using leftovers, and this one is a great way to finish up that delicious Slow Cooker Pulled Pork that I made on Tuesday!
*one ripe haas avocado, halved, pitted, and removed from skin.
*fill with a few scoops of pulled pork (reheated or chilled)
*top with sliced tomato, green onion, and roasted pepitas (pumpkin seeds)
*squeeze of fresh lime juice, salt & pepper to taste
Slow Cooker Mexican Pulled Pork Recipe:
*2-3 pounds trimmed boneless pork shoulder or tenderloin
*salt and pepper to taste
*5 cloves minced garlic
*3/4 cup low sodium chicken broth
*2 chipotle peppers (packed in adobo sauce)
*1/4 teaspoon dry adobo seasoning
*1 teaspoon cumin
*1/2 tsp sazon
* 1 tBS agave nectar
Season pork with salt & pepper and sear on all sides. In a bowl combine all additional ingredients. Place seared pork into slow cooker, cover with mixture and cook on low for 4-6 hours (but depending on your slow cooker's temp, mine was done in 4). Remove pork from slow cooker, and shred with two forks. Place shredded meat back in slow cooker and let combine for another ten minutes.