I was talking to a friend about the different ways I change up my workout - and also my food - to stay on top of those bored spells that can throw me off of my groove. I just figured I'd let you all in on this as well to support you!
Variety and creativity are the best ways to keep food interesting. I love food! Sometimes I work out just so that I can eat whatever I want and not worry about it. Other times I measure, especially during times of hormonal imbalances times- either that lovely time of the month or perimenopause (got to flow with aging )- when I see more around my belly or butt. I get it. But you better believe my food will always have flavor and color! I think I might have been a chef in another life! Here's my favorite dressing this week! You can keep it interesting by changing up an ingredient, for example, using a different vinegar or oil. I love red wine vinegar, and I can find a lot of different Asian vinegars in Seattle. I've discovered coconut vinegar, maybe you will find one you like; just be open to trying something different. Combine it with ingredients like turmeric, garlic, ginger, or miso paste! You can get more ideas from salad kits and places like Evergreens! Musturd Lemon Dressing Makes 5 servings (2 tbsp per serving) Ingredients 1/4 cup of olive oil 1/4 cup of lemon juice (fresh or jar) 1/4 cup of red wine vinegar 2 minced garlic cloves (put thru my garlic press) 1 tbsp of whole grain mustard from Trader Joes 1/2 tsp of salt 1/2 tsp of black pepper. Directions: Mix ingredients in a jar and shake well. Split between 5 small containers. (I recycle small containers from other juices.) Shake again before using. Can be kept in the refrigerator for a week. Nutritional information: Total calories; 105 Fat grams 11.1, Carb grams 1.9, Protein grams .1. Put over a bed of greens and herbs. I love arugula and spinach together, with some basil and cabbage. I added sunflower seeds and sliced almonds for crunch, and meatballs for protein. For my meatball recipe, click here.
0 Comments
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries2/23/2023 This salad is vibrant, colorful, and festive! Healthy, delicious, gluten free recipe packed with veggies. The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.
Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 8 servings Ingredients Roasted Brussels Sprouts:
Roasted Brussels sprouts:
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 494mg | Fiber: 4g | Sugar: 19g | Vitamin A: 9290IU | Vitamin C: 45.9mg | Calcium: 72mg | Iron: 1.5mg Makes 8 Servings
Ingredients 1 tablespoon black sesame seeds 1 tablespoon brown sesame seeds 1 pound sugar snap peas 1 pound lightly steamed green beans 2 tablespoons sesame oil Sea salt, to taste Instructions 1. Toast sesame seeds in a dry skillet over medium heat until fragrant and just beginning to pop, 2 to 3 minutes. 2. Rinse snap peas in cold water. Let dry and trim off the flowering tip and remove any strings. 3. Toss snap peas and green beans with sesame oil, salt and sesame seeds. Serves 4
Ingredients 1/2 head red cabbage 1/2 red onion 1/2 cup of fresh mint or cilantro finely choppy (both are delicious) 1 honey crisp apple 2 tbsp red wine vinegar 2 tbsp apple cider vinegar 2 tbsp olive oil Salt and pepper to taste Instructions
Nutritional facts per serving Calories 110, 9 grams of carbohydrates, 6.9 grams of fat, 1.6 grams of protein Makes 8 servings
Prep Time: 20 minutes Author: Amanda Formaro Crisp cucumber and red onion, tangy feta cheese, cooling mint, and juicy-sweet watermelon combine in this colorful watermelon salad. Ingredients 8 cups seedless watermelon cubed into 1-inch pieces 1 seedless cucumber halved lengthwise and sliced thin 1 medium red onion halved and sliced thin 3 tablespoons fresh mint, minced, plus more for garnish 1/2 cup crumbled feta cheese Vinaigrette 2 tablespoons apple cider vinegar or red wine vinegar 4 tablespoons extra virgin olive oil 1 tablespoon honey 1/2 teaspoons coarse kosher salt 1/4 teaspoon black pepper Instructions 1. Whisk together all ingredients for the vinaigrette in a small bowl. 2. Add the watermelon, cucumber, red onion, and mint to a large bowl and gently toss to combine. 3. Drizzle on the dressing, and gently toss to coat. 4. When ready to serve, transfer the salad to a serving platter and sprinkle on the feta. Enjoy! Calories: 154 cal |
Brought to You by AdrianaLiving the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes. Categories
All
|
|
|
Copyright © 2022, Fuerte Fitness. All rights reserved.
|
Website by Blockbeta Marketing
|