Tag Archives: balsamic dressing

3 Healthy Options From My Week

20 Jun

They say something like 80% of weight loss happens in the kitchen – I don’t know how accurate that 80% is, but the sentiment is true.  For the past 2 years I have increased my activity by leaps and bounds, but I’ve still managed to just maintain my current weight.  I might go up or down within 10 lbs., but I don’t see much progress in one direction or the other.  Why is that?  Because when I increase my activity, my brain says “YOU’VE EARNED ALL THE THINGS!  HAVE WHATEVER YOU WANT!  GREAT JOB!”  Wrong.  So, so wrong stupid brain.  As my physical self gets stronger, I have to learn to strengthen my will power and remember that food is simply fuel to keep me going – it’s not a hobby and it’s not a reward.

Swear, the only time I get excited about eating clean is because I get to share it with you guys so here we go!  Here are 3 simple, clean recipes that helped me stay on point this week.

1.

Frozen-Greek-Yogurt-Dots



These are ridiculously easy to make, healthy, and they make me feel like I’m eating a ton when really I’m not! Frozen-Greek-Yogurt-Dots-Tutorial

Really, it’s that easy.  Pop them in the freezer for 1-2 hours and then gobble them up!  If they start to get melty, just put them back for about 15 minutes. BOOM.

2.

Fruity-Overnight-Oats

These overnight oats were super easy – you make them the night before!  I mixed 1/2 c. old-fashioned oats, 1/2 c. Greek yogurt (I use honey from Greek Goddess), 1/4 c. flax milk (or your choice of non-dairy milk), 1 t. chia seeds, 1-2 T. honey, and a handful of frozen berries.  I just put everything in a Snapware container, shake it up really well, and then refrigerate it until morning.  I cut up half a banana and put it over the top when I’m ready to eat it.  The texture of overnight oats is still growing on me, but I can’t get over how much more energy I have when I eat a great breakfast.  I will share more overnight oat mixtures as I go!

3.

chef-salad-2

Getting creative with salads has been a Godsend for me this week.  Particularly when it’s hot outside, the thought of eating anything except crisp, crunchy salad with loads of fresh toppings is all I need.  This spinach salad has turkey, turkey bacon, feta cheese, hard boiled egg whites only, and some of the remaining roasted red peppers from Monday.   I stored the peppers with a splash of olive oil and some garlic (which absorbed into the peppers a bit). The bottom salad has my famous balsamic vinaigrette – swear it’s the best dressing you will ever need. I’ve got loads of other salad topping ideas, but I refuse to waste food.  I always start the week with the ingredients that have the most limited shelf life!

roasted-red-peppers-garlic


 

Questions of the Week:

What are some of your go-to healthy options for the week?

What toppings are on your favorite salad?

 

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Cranberry-Pecan Quinoa Chicken Salad

6 Jan

Confession:  I totally did eat the ice cream last night.  I regret nothing.

Anyway, here is the recipe for the quinoa salad that I made yesterday. Enjoy!

Cranberry-Pecan Quinoa Chicken Salad

Cranberry Pecan Quinoa Chicken Salad - Clean Eating

Ingredients:

  • 2 lg chicken breasts, cut into 3 strips each
  • 4 cloves chopped garlic
  • 3/4 quinoa, cooked & cooled
  • 1/2 c. chopped green onion
  • 3/4 c. dried cranberries
  • 3/4 c. chopped pecans
  • 3 T. red wine vinegar
  • 2 T. olive oil
  • 3 T. balsamic vinegar
  • 1 T. honey
  • 1/4 c. + 1 T. lemon juice
  • 1 tsp. dried sage, chopped; salt and pepper

The night before you are going to make this, prepare a marinade for the chicken using the 1/4 c. lemon juice, red wine vinegar, salt, pepper, garlic, and sage.  Let chicken marinate overnight.  For time management’s sake, I suggest cooking the quinoa and grilling the chicken at the same time.  I actually used my broiler for the chicken because we don’t have a grill.  That way, everything will cool at the same rate.  When you are waiting for everything to cool, prepare the dressing by whisking the balsamic vinegar, honey, 1 T. lemon juice, and olive oil together in a small dish.  Once the chicken is cool enough to work with, add the green onions to the vinegar  mixture and let the flavor really soak in while you cube up the chicken.  I cut the chicken into bite size pieces.  Then, mix the chicken and the balsamic dressing with the quinoa.  Toss the cranberries and pecans in last.  Super easy!

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