Clementine Wild Rice Salad

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Consistency is what I encourage!  You will not completely undo nor redo your life in one day and the same is true for eating healthier.  Pick the path and make your long term goal and then go for it one day at a time.  New habits take time to develop and stick, so treat every day as a new day to make good choices.  I can certainly create a lot of damage in 15 minutes of eating poorly, but I move on the next day and make good choices to get back on track with healthy eating habits.  Even if it is not the popular or common choice of the people surrounding me, I can only control what goes in MY body.  I won’t let some one else’s choice to indulge become my choice.  I will be in control my choices, even if they are not the same ones my friends or family choose.  This is my body and my choice.  Master the day.

This is on my plate for lunch today.  Clemetines are one of my favorite snacks, but why not in a salad. Easy, make ahead directions too.  Make it for lunches next week!

Clementine-Wild Rice Salad

12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, drained
2 bunches green onions, sliced thin
2 cups cooked wild rice, chilled
1 cup mint leaves (optional)
1 cup cilantro or Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste (optional)
3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination)

Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve.

6-8 servings

Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute.

30 Minute Taco Soup

With all the warm weather lately, I have been more inclined to grille our dinners than make something indoors.  For a change of pace on a cooler night, I tried this recipe out on the “fam.”  It went over well with everyone.  Try it out. Quick and tasty.  For those crockpot lovers out there, I do think you could add it all at once and simmer on low heat all day (8+ hrs.)  I would just add 3/4 cup water or stock to keep the liquid content balanced.

30 minute Taco Soup

 

Recipe by: Lexi’s Clean Kitchen modified by eatlivefit.net

 

Ingredients:

 

1 ½ lb. ground beef
1 15 oz. can stewed tomatoes
1 onion diced
2 garlic cloves, crushed
2 tbsp. extra virgin olive oil
1 green pepper, diced
1 medium zucchini, diced

1 can black beans

Taco Seasoning:

1 tbsp. chili powder

1 tsp garlic granules or powder

½ tsp onion powder

¼ tsp cayenne pepper

1 tsp paprika

1 tsp ground cumin

2 tsp fine Himalayan Sea Salt

1 tsp black pepper, fresh ground

 

Toppings: (optional)

 

Shredded Cheese
Avocado
Scallions
White Onion
Diced Tomatoes
Shredded lettuce
Jalapeno

 

Instructions:

 

 

 

·         In Dutch oven, heat oil and sauté garlic 

 

·         Add in Diced onions and cook for 2-3 minutes, stirring often

 

·         Add in zucchini and green pepper.  Let cook for an additional 2 minutes, stirring often

 

·         Add in ground beef and cook until brown

 

·         In a bowl, combine taco seasoning spices.  Add to soup mixture and simmer until combined.  May need more liquid, so add 1/2 cup water or stock to soup.

 

Fall Flavors Salad

As we move into the Fall, try this hearty salad full of fall flavors.

 

Fall Flavors Salad

recipe by: womenshealthmag.com modified by eatlivefit.net

Ingredients:

  • 3/4 cup salted, shelled pumpkin seeds
  • 1 tsp chili powder
  • 1 tbsp plus 1/4 cup olive oil, divided
  • Shredded cooked chicken (optional)
  • 3 sweet potatoes, peeled and grated
  • 2 tbsp red-wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • 1/4 cup raisins

Directions:

Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.

Summer Fuss-Less Salad

Ran across this recipe this week and had to share.  As the author states, anytime I can spend less time and add less heat to my kitchen these summer days, I am all in!!  Thank you veggiezest.

Chick peas are your protein source, so a great evening meal.  This would also be a great leftover lunch in a jar..just load in this order, chick peas, dressing, onions, tomatoes, etc..with lettuce at top of jar.  Will stay fresh for a week in fridge.

With the summer at its peak – its being a challenge stepping into the kitchen cooking with heat these days. I want quick meals where I don’t have to spend too much time to stand in front of the heat stirring and mixing. I have been making a lot more things like salads, popsicles and […]

via Fattoush Salad {vegan} — veggiezest

Homemade “Cup of Soup”

I can remember many a lunch hour pouring the hot water into my brand name “cup o’ soup,” letting it steep, and sitting down to enjoy a hot meal.  Of course, now I know that those pre-made packets were full of lots of sodium and disappointingly small doses of freeze dried veggies.

Here is a quick way to have a hot lunch and all you need is a little prep time and 4 Mason Jars.  Add the hot water when your ready to eat.

Instant Chicken Noodle Soup

Ready in 15 minutes

makes 4 jars

Ingredients:

2 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red chili flakes

3 ounces brown rice vermicelli noodles (found in oriental section of grocery store)

2 cups sliced cooked chicken

2 tsp grated lemon zest

2 celery stalks, chopped

1 large carrot, thinly sliced

1 cup frozen peas

1/2 cup parsley (fresh or dried)

Directions:

  • In small bowl, stir together thyme, garlic powder, onion powder, salt, black pepper, and chili flakes.  Divide evenly amongst 4 large mason jars
  • Top with noodles, broken slightly to fit into jar
  • Layer in next the cooked chicken slices, lemon zest, celery, carrots, peas and parsley in that order.
  • Seal jar shut tightly and chill until ready to use

When ready for soup, cover contents of jar 1 1/2 cups boiling water.  Stir contents and seal tightly with top (For thicker soup reduce water to 1 cup).  Let stand until the noodles are tender, about 10 minutes.  Eat and enjoy.

Leaving Sugar Behind with Pomegranate Seeds

This is a tough one for most of us, reducing or cutting the sugar in our eating.  It is worth it!  There are ways to make it easier and I am sharing one with you today.  Sometimes it is simply finding an alternative way to get the sweetness in your life.

I have recently revisited pomegranate seeds.  I have avoided them for years due to the seasonal unavailability and the difficulty in getting to them (literally, the seeds are a bear to extract from the peel).  Thanks to a few hacks, one being Costco shopping, these sweet little jewels are available now more than ever.  They are now available in the refrigerated section at Costco, already removed from the peel and in small serving sizes.  I ate up my last supply too quickly before I got a picture to share, but I will take one and post it as soon as I refresh my supply from Costco.

If Costco is not a place you frequent, there is still hope!  Purchase the whole fruit from your grocer and here is a kitchen hack to make extracting those little beads of sweetness easy!  Wooden Spoon Trick.  It literally takes no time at all!  Try it.

Here is my favorite recipe to share..a new salad to help you leave sugar behind The Transition Salad

 

4th of July Recipe – Antipasto Salad

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If you are here in the USA this weekend, chances are you will head off to a 4th of July Celebration. Rather than showing up with the typical side dish, or the dreaded veggie tray, try this simple recipe that requires very little prep and tastes amazing!  This way you can load your plate with veggies with a side of hamburger.

 

 

Antipasto Salad

recipe: Cooking Light shared by 43fitness.com

3 cups (2″) sliced asparagus (about 3/4 lb)
3 cups quartered mushrooms (about 3/4 lb)
1 cup red bell pepper cut into strips
1/2 cup pitted ripe olives
3 oz. part-skim mozzarella cheese, cubed (about 2/3 cup)
1 (14 oz) can quartered artichoke hearts, drained
1 (11.5 oz) jar pickled pepperoncini peppers, drained
1/3 cup cider vinegar
1/4 cup finely chopped fresh parsley (i cheated and use dried)
2 tbl extra-virgin olive oil
2 tbl dried oregano
1/4 tsp salt
1/4 tsp blk pepper
3 garlic cloves minced

  1. Steam asparagus, covered for 2 min. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in large bowl.
  2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in fridge for 2 hrs. Yield 20 (1/2 cup) servings. Serve chilled or @ room temp.

Thank you 43fitness.com for introducing it to me years ago. It has been my favorite pot luck dish ever since.  By the way, I will sometimes make this salad on Sunday and put the 1/2 cup serving over two handfuls of spinach or greens as a lunch all week long too!

Happy 4th everyone!