Posts Tagged ‘arugula’
Recipe: Baked Pumpkin
Halloween is fast approaching, which means Jack O’ Lanterns and spooky-looking pumpkins are popping up all around us. But thankfully there’s nothing scary about adding this seasonal pumpkin dish to your healthy eating plan. It’s so full of vitamins and other nutritional values, it will keep your figure looking extra boo-iful (sorry, couldn’t resist!). I suggest incorporating this yummy recipe as a dinner up to two times a week. And don’t be afraid to serve it to guests who aren’t on a diet (they’ll still love it for the taste).
Small to Medium Pumpkin
Dash of Cinnamon
Dash of Chili Spice
Preheat oven to 400 degrees. Split pumpkin vertically from the center point of the stem, all the way to the bottom. (In other words, cut it in half.) Scoop out all of the seeds and loose “gooey stuff.” Add filtered water to an oven-safe dish (such as Pyrex or similar). Fill the dish halfway. Place the two pumpkin halves face down in the water, then place the dish in the oven and bake (at 400 degrees) for about 45 minutes. The pumpkin is ready when a dull knife easily pierces/slides through the pumpkin.
Remove dish from oven and carefully use a spoon to scoop the “insides” of the pumpkin away from the rind (don’t burn yourself – the pumpkin will be very warm). Place the scooped pumpkin into serving dishes (small pumpkins yield about 2-3 servings). Just before serving, sprinkle with Cinnamon and a hint of Chili Spice.
Serve with a small green salad (try Arugula and tomatoes with pepper and Balsamic Vinegar) and enjoy the flavors of the season. (You can also get creative and try other favorite spices including curry or garlic powder – just make sure the spices don’t contain any added salt or sodium.)
For more information about the incredible nutrition value of pumpkins, Click Here
Recipe: Apple-Snap Salad
Photo Source: 365fruit.com
Looking for an easy to prepare lunch or dinner salad that will add plenty of snap and flavor without adding to your waistline? Look no further than this delicious salad recipe:
1 Small Fuji Apple, cored and sliced into thin wedges
1 1/2 Cups Fresh Arugula (or the Salad Greens of your choice)
4 oz. Just Stop! Beer’d Chicken, chopped (Click here for the Beer’d Chicken Recipe)
1/4 cup Walnuts, chopped
Balsamic Vinegar (to taste)
Fresh Ground Pepper (to taste)
In a large mixing bowl, toss the first 4 ingredients together. Once mixed, transfer to a serving bowl or plate. Drizzle with Balsamic Vinegar and add fresh ground pepper to taste.
Recipe: Best lunch salad ever
Many of us dieters grow to resent always having to rely on salads as our mainstay meal. But salads don’t have to be boring. The key is adding texture, flavor and even a little fat in a healthy form. The lunch salad recipe I’m sharing here is my go-to salad during the workweek. I have it daily (unless I have a lunch meeting that requires me to dine out) and never get tired of it. Even better? You can serve it to guests or other family members and they’ll never suspect they’re eating something so healthy given how tasty and delicious it is. What’s more, it doubles as an excellent dinner salad. The only thing it’s not good for? Breakfast. But then again… You never know!
For best flavor (and crunch appeal) use super fresh ingredients whenever possible:
I love using Arugula instead of “regular” lettuce for its texture and slightly-peppery flavoring
No doubt about it – freshly cut corn adds amazing flavor and snap-appeal
Use grape tomatoes that are fresh n’ firm (like we want our bodies to be!)
My Beer’d Chicken Recipe works great with this salad (whether used cold or warm)
No reason to be afraid of the naturally-occurring fat in Avocado (it’s the good kind of fat!)
Best Lunch Salad Ever
1 cup Fresh Arugula
1/2 cup Fresh White Corn Kernels (cut from cob just before serving)
1/2 cup Grape Tomatoes, sliced in half
1 Piece of Gregg’s Beer’d Chicken (Prepare in advance – click here for recipe)
1/4 Avacodo, sliced lengthwise
Fresh Ground Pepper
Add ingredients to the plate, one at a time, building a small ‘pyramid’ of sorts as you add the additional ingredients. After all ingredients are on the plate, add Balsamic Vinegar and Fresh Ground Pepper to taste. Serve immediately.
(Double, Triple, Quadruple – or whatever – ingredients depending on number of guests)
As you can see, the salad looks good, too. And even if you’re dining alone, shouldn’t you be impressed with your meal as you gobble it down? Of course, you should. Spoil yourself a little. You deserve it!