Serves 5
This salad, is fast, easy and only takes 10 minute to make! Ingredients 2 sliced large peaches (which are in season right now!) 2 large heirloom tomatoes 8 ounces of sliced fresh mozzarella Fresh basil. 2 tablespoons white balsamic vinegar or seasoned rice vinegar (use what you have on hand) 2 tablespoons of olive oil Directions Arrange sliced fresh mozzarella, sliced heirloom tomatoes, peaches and basil on a platter. Drizzle with olive oil and vinegar. Season with salt and pepper. Can be a side or meal with some light proteins grilled chicken or fish or make it easy and pair with a serving of healthy meatballs. Nutritional Facts: Per serving: 199 calories: Grams of Carbs: 8.9 , Fat 12.5, Protein: 9.2
0 Comments
I was inspired by my friends who live on a boat to make our own spouts! They were right, it was a fun project to do with kids! They were fun and easy to make! I ordered the seeds on Amazon. I got the sprouting lids on Amazon, too.
Here's how to do it- Day one: Measure 2 tbsp of seeds into the jar with water, swirl, and cover with towels (place somewhere away from direct sun, preferably in the dark) Day two: Rinse the seeds in the morning and turn the over cover. I rinsed twice a day. Don't worry if you forget, we did once and they still came out great! Day three: Rinse and turn over. Leave uncovered and upside down. Day four: Rinse and turn over. Day five: Rinse and turn over. Day six: Depending on how warm your climate is, you may be done. We are in the PNW so I waited until day 7. Enjoy on a slice of bread, avocado, egg, salad, or smoothie. I made some great deluxe sandwiches! Referenced: https://www.amodernhomestead.com/how-to-grow-alfalfa-sprouts/ This is one of my client's favorite salads, and I am sure you'll see why!
Serves 4 INGREDIENTS 1 half of a large butternut squash lengthwise, seeded, peeled, and cut into 7 inch cubes 2 teaspoons olive oil Coarse salt and ground pepper 1/4 cup crumbled feta cheese (only had 2 ounces) 1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-size pieces INSTRUCTIONS Preheat oven to 425F. ln a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. Transfer squash to a bowl; gently toss with feta and arugula and serve. Per serving: 114 calories; 5.6g fat; 5g protein; 23.1 g carbohydrates, 6.7 g fiber ![]() This week, I am sharing this amazing coleslaw from Women of Today. No mayo.... What?! Ingredients
If you like kale as much as I do, you will want to give this dairy and gluten free fennel, chickpeas, and kale salad a try. The roasted fennel and garlic taste incredible, and turmeric adds extra health benefits.
INGREDIENTS
|
Brought to You by AdrianaLiving the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes. Categories
All
Archives
February 2023
|
|
|
Copyright © 2022, Fuerte Fitness. All rights reserved.
|
Website by Blockbeta Marketing
|