This salad is insanely fresh and vibrant using all my seasonal summer favorites. Pair with light fish or a lovely steak to get those veggies in your day.
3 cups arugula
1 fresh corn on the cob, cut fresh off the cob
1/2 small avocado, cubed
1 tbsp raisins
1 tbsp queso fresco
1 tbsp pepitas
1 small tomato, chopped (we used a yellow one)
Arrange all ingredients above on a salad plate. Blend ingredients below in a blender or Magic Bullet until smooth.
Juice of 1 lime
2 tbsp basil, chopped
3 tbsp olive oil
Dash of salt and pepper
Drizzle 1-2 tbsp dressing on salad and top with fresh cracked pepper.
Many of us struggle with poor food choices during the work week. If this sounds like you, practice some meal planning in advance. No this does not mean "batch cooking" or planning every single solitary meal and snack. Instead, allow yourself to have the ingredients for at least three home cooked meals for the week. This will set you up for success, eliminate stress for finding healthy choices, and reduces quick-fix drive thru temptation. This salmon recipe is quick and feeds the family in no time.
1 pound new potatoes (about 12)
5 tablespoons olive oil
4, 6-ounce pieces boneless, skinless salmon
Salt and black pepper
1 small clove garlic, minced
Juice of 1 lemon
1/3 cup chopped fresh dill
1 large handful baby greens
Steam the potatoes in 1/2 inch of water until tender, 16 to 18 minutes; drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side. Break into large chunks.
Combine minced garlic with the lemon juice and the remaining 4 tablespoons of oil in a small bowl. Season with 1/4 teaspoon each salt and pepper. Stir in the dill.
Toss the baby greens and potatoes with half the dressing. Divide the salad among 4 plates and top with the salmon. Drizzle with the remaining dressing.
Tip: Pair this meal with some antioxidant-rich iced green tea!
Thanks to Real Simple Magazine for the inspiration.
Enchiladas are typically a heavy meal (especially when paired with rice, beans, and extra flour tortillas on the side). Our spin on enchiladas adds nutrition without sacrificing flavor... green chiles, spinach, zucchini, avocado... Pair with a fresh summer tomato salad for a dinner that won't weigh you down.
2 cups zucchini, chopped
5 cups fresh baby spinach
1 cup part-skim shredded cheese
1 clove garlic
1/2 lb shredded chicken
1 medium avocado, sliced
1-2 tablespoons chopped cilantro
1, 15oz can green chile enchilada sauce
8 corn tortillas (we used Ezekiel Sprouted Corn Tortillas)
1 tbsp olive oil
Salt and pepper
Preheat oven to 350 degrees.
Add 1 tbsp olive oil to sauté pan on medium heat. Sauté garlic and zucchini until tender for 4-5 minutes. Add baby spinach until wilted and season with salt and pepper. Add shredded chicken to veggies and heat through.
Heat corn tortillas to soften. Place 2 tbsp mixture onto each tortilla and roll up. Arrange all in baking dish. Cover with green chile sauce and sprinkle with cheese. Bake for 15 minutes- until cheese is melted and browned. Remove from oven and top with avocado slices and cilantro.
Tip: Try this recipe with other green veggies... kale, bell peppers, and broccoli!