HEALTH WITH JESSICA

Kiwi-Lime Salsa

EASY & refreshing!  I’ve so far only had this with Quinoa & Black Bean chips (thank you Trader Joe’s!).  However, I can think of a bunch of different recipes to use it in right off the bat…mmmmmmm…drooling over here just thinking about it 🙂

Ingredients:

4 kiwis, peeled & diced
1/4 onion, diced
1/2 red bell pepper, diced
1 roma tomato, diced
juice squeezed from 1/2 fresh lime
1/4 cup chopped cilantro

That’s it!  Mix all the ingredients and dive in!  Not only scrumptious but…isn’t it beautiful?!

Refreshing, light, delicious...!
Refreshing, light, delicious…!

Mediterranean Quinoa Salad

One of the cool things about this salad is that Quinoa is actually a complete protein.  This tasty grain weighs in with about 8 g of protein and 5 g of fiber per serving.  And it’s one of the only non-animal sources of food that is a complete protein.

This salad is pretty easy if you don’t mind a bunch of chopping and a great side to have throughout the week 🙂  I LOVE the flavor!  Who says healthy has to be bland?!
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Ingredients:
2 cups cooked quinoa
1 tomato, chopped
1 cucumber
1 red bell pepper, chopped
1/2 cup cilantro, finely chopped
1/4 cup crumbled feta cheese
15 Kalamata olives, chopped
Juice of one lemon
2 tsp cumin
Ground pepper to taste
1 Tbsp garlic powder

Directions:
Cook quinoa according to directions
Add all ingredients in a medium salad and mix gently.
Serve cold!

Serving size: 1 cup
21 Day Fix: 1 green, 1 yellow, 1 blue

Broccoli & Cheese Stuffed Chicken with Mediterranean Quinoa Salad
Broccoli & Cheese Stuffed Chicken with Mediterranean Quinoa Salad

 

 

 

 

Cucumber, Dill Salad

This is a super easy, tasty, light salad made with Greek yogurt.  Healthy and a nice little side!  

Ingredients:

1 large cucumber, cut in half then thinly sliced
1/2 onion, very thinly sliced
2 tsp sea salt
3 Tbsp plain Greek yogurt
2 tsp finely chopped, fresh dill

Toss sliced cucumber and onions with sea salt and Greek yogurt and dill.  That’s all!  Serve right away or refrigerate for later.  Delish!


cucumber salad

Summer Peach-Nectarine Salsa

If you like Peaches and Cilantro…you might just love this salsa!  I *might* have ate pretty much all of it in one sitting…by myself ;-O  I do love my salsa!  Enjoy!!

Ingredients 

2 tomatoes, chopped
1 peach, peeled, chopped
1 nectarine, peeled, chopped
1/4 cup sweet onion, chopped
2 Tbsp lime juice
3 Tbsp cilantro, chopped
1/8 tsp salt

Combine chopped ingredients.  Stir in remaining ingredients.  Let stand 15 minutes.  I actually think homemade salsa is the best after sitting in the fridge for a day.

Yummy on chicken, fish, salad or just devouring with some tortilla chips 🙂

Serves 4 (or one!)

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Roasted Maple & Coconut Sweet Potatoes

Maple and Coconut Glazed Sweet Potatoes

This was a new recipe for me and my FAVORITE dish on Thanksgiving!  I would say this is a clean-er recipe.  🙂  It calls for 4 whole sweet potatoes…I used canned.  Just didn’t have the time and guess what?!  No big deal!  I really feel that we should strive for better and better…but I will NEVER be perfect and eat 100% clean ALL THE TIME.  It would drive me nutty.  Ok…getting sidetracked.

Here’s the recipe… do take note, you can use coconut oil OR olive oil.  I thought coconut oil sounded amazing, and it was!

INGREDIENTS:

4 medium sweet potatoets (about 1 lb)
2 Tbsp olive oil or liquid coconut oil
1/2 tsp vanilla extract
1 tsp salt
2 Tbsp maple syrup (OK.  I do use real maple syrup.  Not only is it better for you than the fake corn syrup based stuff…it tastes better!!)

DIRECTIONS:

Preheat oven to 400F
Peel and cube sweet potatoes.  Place in large bowl.
In smaller bowl, whisk remaining ingredients.  Pour over sweet potatoes and toss to cover all potatoes.
Spread potatoes in shallow roasting pan or jelly-roll pan and bake 45 minutes, or until tender.
Use flat metal spatula to remove from pan and serve immediately.

YUM!
Recipe from www.allysonkramer.com

 

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