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)
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.
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.
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.
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
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
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
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.
1/2 head red cabbage
1/2 red onion
1/2 cup fresh mint or cilantro finely chopped (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
Super easy... enjoy!
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.
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
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
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 Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.