Get up and Go Breakfast!

 

I used to be skeptical of breakfasts that look like this, but I finally broke down and tried it.... and I was impressed!  It was refreshing, tasted good, and kept me going all morning =  I am a convert! 

To ensure I don't go overboard, I use a small salad plate to help with portion control.  Measuring works if you have that level of motivation in the morning, but I find the smaller plate is just easier.  This is so straight forward that it is hard to call it a recipe, but I'm going to anyway.

Amy's Get up and Go Breakfast!

-Get a small salad plate

-Fill 1/3 of the plate with fresh organic sliced strawberries (cut the night before to save time in the morning! And btw Aldi has great prices on organics!)

-Add 1/2 Avocado, sliced

-Add a dollop of whole milk plain Greek yogurt to the plate

-Top yogurt with some roasted pumpkin seeds

This will fill you with good nutritious stuff:  protein, antioxidants, fiber, and good fats, and will energize you for the day ahead without the heavy feeling a carb loaded breakfast tends to do (bagels, toast, donuts, muffins, I am looking at you!)

*In case you didn't know:  Pumpkin seeds are "a rich source of protein, unsaturated fatty acids, vitamins, and minerals that reduce risk factors of chronic diseases, including cancer." 

Antioxidant Lunch!

 

Antioxidants!  They are the good guys, found in plant based foods (think veggies, fruits, nuts, seeds....) that scour our insides and eliminate or neutralize the bad guys...aka "free radicals".  Free radicals are believed to play a role in various diseases as well as cancer, so eliminating them whenever possible is good good good!  Lucky for us the list of foods that offer these powerful antioxidants is a long long list of multi-colored, healthy and delicious options :) 

My lunch today was a "leftover special": fast and easy to throw together and resulted in a pile of antioxidant superstars!  It was too pretty, I had to take a photo, and here we are.  Sweet potatoes, brussels sprouts, avocado, cantaloupe, cilantro & yes, even plain yogurt has antioxidants in it!  (Did you know that plain yogurt is actually more nutritious than milk, and is a good source of protein?)

Pulling a healthy lunch like this together can be easy, this is how I do it:  Whenever I cook anything, I cook many things....as many as I can do without burning anything and as much as my kitchen space will allow.  So, if I'm heating up a pot of water for pasta, I mine as well caramelize some onions, roast some zucchini and asparagus, chop some carrots, and toss some chicken breasts into the slow cooker, it is just time efficient :)  Then later, whatever we don't eat that day goes into the Pyrex stacks in the fridge; lunch basically makes itself the next day!

Here is the breakdown of my lunch today, which I enjoyed cold, it felt like a picnic!

-Sweet potatoes: which had been roasted with olive oil, salt & Herb de Provence

-Brussels sprouts: which had been roasted with olive oil & salt

-Fresh Cantaloupe, chopped

-1/2 Avocado

-Homemade Herb dip made with plain yogurt, cilantro, minced onions, & salt

Yummy and pretty and healthy!  And hey, if you don't like to cook, or are really stretched on time, you can just grab some of those convenient ready to go sides at the market and fill your fridge to achieve the exact same result, enjoy!

Guilt Free Body Cleansing Salad

 

Tired of feeling guilty about something you ate?  Just STOP!  No more guilt and no more shame.  Give yourself a break already, life is hard!  Just go to the store, gets these ingredients and toss them all together to make this salad, which is FULL of nutrients, flavor and yes, thanks to the "good fats" it will fill you up.  Then you can feel healthy and proud and powerful!   AND, your body will thank you because this salad is loaded with detox and body cleansing properties which are hidden inside every delicious bite!!

I'm not a nutritionist, so don't take my word for it - check out the links below, and don't forget to check out my recipe - it is too easy and too delicious to not try it!

Apples are one of the best things you can eat to improve your digestion!  Apples have two types of fiber, so they are doing doing duty (ha ha) cleaning you out, and let's face it, the better our digestive system works, the better our lives are!

Arugula - Excellent at helping your body recover from late nights out with your friends drinking all those drinks...your liver will thank you.

Avocado is loaded with Potassium, loaded!  Potassium is so important....not just for leg cramps and fatigue, but it helps balance out the sodium in our system, which helps lower our blood pressure and yes, it is also great for digestion = these are all good things.

Flaxseed Meal is Anti-Inflammatory, helps reduce Cholesterol, and helps you maintain a Healthy weight.

Hummus is made with Chick Peas, which are a Bean, which means yes, they are full of fiber and help you feel fuller, which makes managing your weight a whole lot easier!

Olive Oil is, well, oil.  It slicks your body up on it's way down the pipes which is good - good for hair, skin, and no surprise digestion as well, and can be used in cases of constipation.  You know what they say: out with the old,  in with the new!

Oranges  I'm guessing you already know they are full of Vitamin C which strengthens the immune system, which keeps you healthy and strong; a total no brainer, I eat one nearly everyday. Speaking of brains...

Walnuts are a Brain superfood, that counteract oxidative stress and inflammation, and helps us think more clearly, and slows down the inevitable cognitive decline as we age.

And lastly....Portobello Mushrooms are loaded with B2 = energy, now you are ready to GO GO GO!

This salad is going to power you up and keep you going while flushing your system clean, and I may add is actually totally DELICIOUS!  Recipe below...

Guilt Free Body Cleansing Salad

Add the following ingredients to a medium sized bowl, mix, eat.

-1/2 Apple, chopped

-1/2 Avocado, chopped

-1 cup of Arugula

-1 Tbsp of Flaxseed Meal

-1/4 cup of Hummus (pick your fav brand!)

-1/2 Tbsp Extra Virgin Olive Oil

-1 Clementine Orange

-1 Tbsp Walnuts

-1 cup Portobello Mushrooms (I sautéed these last night in Olive Oil and some were leftover for today, lucky me!  This salad is delicious even without them though so don't stress over forgoing them if you don't have the time!)

*Recipe Tip:  Squeeze a couple of the orange wedges so the juice can mix with the hummus and olive oil to act as the dressing! 

Chicken & Black Bean Burrito

My husband has been known to call me "Juanita" for my devotion and deep love for Tex-Mex cuisine.  To date I'm sure I've had more meals of Nachos than any other dish.  How can you not LOVE Tex-Mex?  At it's best, it's fresh, loaded with veggies, and combines so many flavors and textures!  And, there are infinite combinations of ingredients to keep you coming back for more and more and more....

Sadly, many people have only had the lower quality, not so fresh, industrial versions ..... even I purchased a bag of frozen Burritos last week, to have a easy breezy dinner option for the fam on one of our hectic (or just really tired!) nights.

It was good.  Don't get me wrong, it was fast and easy and fed us and tasted okay.  But with each bite I just kept thinking how easy it would have been for me to make the same dish myself, with better and fresher ingredients.

And, so, last night when I was staring at the leftover Rotisserie Chicken from the night before, I saw my chance to just go for it = mission a total success, we ALL loved it!  Highly likely going into the weekly rotation!

Yes, Tex-Mex can be a part of a healthy diet....lean proteins, lots of veggies, and all the delicious MUFAs in the Avocados!! 

And my Burritos had another health bonus = total portion control!   There are four of us, so I made 4 Burritos!  I'm sure we all would have gone for a second one without question (yes, it was THAT GOOD!), but one was actually plenty filling especially after adding in all the yummy Guacamole and some fresh fruit!

AND, it was EASY!  And came together pretty fast because of the Rotisserie Chicken.  So, these are the ingredients I used.....

-1/2 of a leftover Rotisserie Chicken, chopped
-1 can Black Beans, drained/ rinsed
-1.5-2 cups freshly grated White New York Cheddar cheese
-1 handful of fresh Cilantro, chopped
-Jar of Organic Salsa
-4 Flour Tortillas  (gonna try Corn Tortillas next time!)
-1 Tbsp melted butter - YES I DID!  #totallyworthit!
-All Natural store bought Guacamole


AND, this is what I did....

1. preheated oven to 375
2. covered large square casserole dish with Canola Oil spray
3. lightly toasted the Flour Tortillas on both sides, on my stove (gas cooking rocks!)
4. mixed chicken, beans, salsa, 1 cup of cheddar cheese, and cilantro all together in a large glass bowl
5. filled each tortilla with chicken bean mixture, and then rolled it up and laid them seam side down into casserole dish
6. brushed the tops of the rolled Tortillas with butter
7. put into oven (not covered) for 10-15 minutes, when I could smell the butter toasted on top....
8. I removed the casserole dish and put the rest of the shredded cheese on top and covered it and put it back into the oven to finish baking - another 10-15 minutes (keep an eye on it!)
9.  Let it cool a few minutes - and then plated the Burritos, topped with more Cilantro, more Salsa and plenty of Guacamole!

And, it came together pretty fast because I used leftover (already cooked!) chicken, store bought Salsa & Guacamole.  Of course I could have made those from scratch, but I was really trying to replicate the ease and speed of store bought Burritos - on a busy/ tired night - this wins hands down, enjoy!!

My Summer Salad, with a Simple, yet Delicious, Homemade Hummus Dressing

WOW, I just realized that I have not posted any food or recipe ideas in over a year- yikes!!!  My love for this blog and it's mission has never waned, yet, I have been busy working on other projects, so this kind of fell by the wayside.   

You know what else fell by the wayside?  My daily focus on maximizing veggies and minimizing pastas and breads.  No, I haven't been eating Donuts, French Fries and Ice Cream every single day  (but a girl can dream!!)  

However, I have been more lax with food choices and portion size.  So, it is not shocking that I've gained 7 pounds.  Yup, true story!!!  It is the dangerous territory when all the clothes get tight and uncomfortable, or flat out just don't fit.  I want to fit into the jeans I already own this Fall, just to save myself from the torture of shopping for jeans - not easy for a curvy woman!

So after seeing that scary number on my scale Monday morning I have been trying to eat more consciously and refocus on the fresh veggies and healthy proteins that have always been the focus of successfully managing my weight while satisfying my hunger at the same time.

I've enjoyed variations of this salad every day this week. To call it an Arugula Salad just does not do all the other amazing ingredients any justice....

My Summer Salad
Arugula, a handful
Homemade Hummus Dressing (recipe below)
6 Sun Gold Cherry Tomatoes, halved
6 Red Grapes, halved
2 Hard Boiled Eggs, chopped
1/2 Avocado, chopped
1 Tbsp Roasted & Salted Pepitas (aka Pumpkin Seeds - special shout out to Aldi for making food like this affordable!)

So this is YUMMY!   Seriously this is ALL good stuff, and testament to that is I'm eating it again today for the 4th day in a row.  You have the perky spicy Arugula, with a little sweetness, a little creaminess, a little crunch and a whole lot of filling Protein and Good Fats, as well as satisfying flavors.  I'm ready to do it all over again tomorrow! :) 


Homemade Hummus Dressing Recipe:
Mix below ingredients and drizzle over salad:
-a big spoon loaded with Classic Hummus (store bought!)
-a little spoon of Extra Virgin Olive Oil
-juice of 1/2 Lime or Lemon (I've done both: same same)

Vegan Spaghetti with Gremolata

Wait!  Meat eaters stay with me here... because this is so good even you will want to eat this!!!

This is ... T O T A L L Y  D E L I C I O U S!!  

Okay, I cooked this for a table of people, both vegans and meat eaters, and everyone loved it!  OK, my more skeptical son wasn't sure, but everyone else really liked it!!  It is full of flavor...I actually brought the Parmesan to the table, just in case, but tried it as-is, 100% vegan first - and realized it totally did NOT need it. Seriously.  If you insist on adding cheese, just please try one bite first without it, I am confident you will see what I mean :) 

So one of my besties recently inspired me to prepare more vegetarian/ vegan meals at home, so this week I've made chickpea carrot burgers, black bean pepper burgers, and yesterday mushroom meatloaf, all surprisingly good!

I went completely Vegan for this receipt and it was AMAZING!!!  Loaded with flavor! 


Amy's Vegan Spaghetti Gremolata:

Into the food processor goes:

Lots of peeled garlic - I used about 10 heads.  Run it until it's completely processed.

Then add to the food processor:

1 cup toasted almonds (you have to toast them first for the flavor!)
1 cup packed arugula
EVOO (extra virgin olive oil)
Lime zest
Juice from 1 juicy lime  (you can use lemon instead of course)

Pulse a few times until you get your desired consistency; be sure to leave some nutty chunks in there for good texture and mouthfeel.


Meanwhile in a boiling pot of salted water, cook the spaghetti al dente.  Drain and pour into a large glass bowl and toss with good EVOO.  Than pour the Gremolata from the food processor on top and mix it all in.   Add more EVOO until you have your desired consistency.

Test 1 noodle before serving to see if you need or want to add an a little more fresh Lime juice to brighten it up. Then serve and wait to see the reactions.


*1 thing to note, is that the 'sauce' tends to collect at the bottom of the bowl, so I gave it a really good stir from the bottom up each time I went to serve it.  Don't be shy with the olive oil, it is good and good for you, even the Mayo Clinic says so!

Delicious & Filling & Under 300 Calories!!

Delicious and filling lunch using only 4 ingredients for less than 300 Calories?  YUP!

All you need: 2 Corn Tortillas - 1 Egg - 1/2 Avocado - 2 Tbsp Salsa

How I did it:

I toasted 2 small Corn Tortillas on my stove, scrambled up an egg*, sliced half an Avocado, and divided both between the 2 Tortillas and then topped each with 1 Tbsp of Salsa = easy peasy and totally packed with flavor :) 

*cooked the egg with a quick spray of Canola oil

How is this Healthy?  Soooooooo many reasons:


Corn Tortillas:  Whole Grain! and Low in Sodium :)
Avocado: Good for Eyes, Bones, Digestion, Mood.....this list goes on and on!
Egg: Protein, Antioxidants, B Vitamins
Salsa: Vitamin C, Lycopene, Hydration

Gluten Free Pasta with Spinach, Red Onions and White Beans

This is a great recipe when you run out of fresh stuff and can't get to the store.....and it is a great way to get a lot of the green stuff into one meal.  And do not underestimate the nutrition of onions, "onions are among the most significant sources of antioxidants in the human diet"!!

Ok, this is what you'll need:

1 box gluten free pasta (obviously you could use reg pasta too)
whipped cream cheese - it's lighter and fluffier ;) 
extra virgin olive oil - that's all I ever use
2 red onions, diced
5 large cloves garlic, sliced
red pepper flakes, 1/4 tsp - 1 tsp depending on how much heat you can take!
1 can white beans, drained and rinsed
frozen spinach (thawed with most of the water squeezed out)
salt, to taste


Amy's GF Pasta with Spinach, Red Onions & White Beans Recipe:

In a large pot - boil water and cook pasta as per instructions on the box.  Remembering to save 1 cup of the cooking water when you drain the pasta.

Meanwhile heat up a dutch oven or large heavy pan, add enough olive oil to cover the bottom.   Let that heat up a minute or two and then add the onions, garlic & red pepper flake.  Cook for a few minutes, to your desired done-ness, adding more olive oil if needed (or if pan starts to brown you can add a spoon of the pasta water).  Then add the beans and the spinach, mixing it all together, add salt to taste and then cover with lid and put on low heat.

Return drained pasta to large pot - top with cream cheese and 1/4 cup of the pasta water and stir until completely mixed in with the pasta - you may need to add a little more of the pasta water depending on how thin or thick you'd like your 'sauce' to be.

I plated mine separately.....putting the pasta on my plate and adding the spinach mixture on top with some more olive oil drizzled on top.  Though you could simply mix them together before serving.   Possible option to add some parmesan cheese on top, or to make it VEGAN, you can just omit the cream cheese and use olive oil with the pasta instead.

Enjoy!

Broccoli Turkey Pepperoni Quiche

What to do with leftover Broccoli?   Pull out your glass pie plate and spray it with some Canola Oil and dump in the Broccoli!  Mash it into tiny pieces (or if needed, you can cut it into pieces before throwing it in).  Then in another bowl, scramble up 6 Eggs with some Garlic Powder and pour it on top of the Broccoli.  Then shake plenty of Parmesan on top, layer on some Turkey Pepperoni and a torn slice of Provolone Cheese, or whatever kind of cheese you have handy - it's all good.  Bake at 350 for 20-25 minutes.  

Voila! Broccoli is gone and you have breakfast or lunch or dinner ready to go!  I do this when I have all sorts of veggie leftovers - it's easy, fast and versatile!  You can put in between bread for a sandwich at lunch, or eat it alongside a salad for dinner, or as a high protein breakfast....or my favorite - as a mid-afternoon snack.  See?  Everything is possible with the incredible vegetable quiche! 

And no crust necessary - save yourself all the carbs, and all the hydrogenated fats, those terrible trans fat that are so bad for us!  

If you aren't sure what I'm talking about, I'll let HARVARD tell you here.

Peach Cashew Ranch Salad

Yummy lunch!  This was everything I needed out of a lunch today - sweet, salty, crunchy, refreshing, juicy, creamy and still healthy and delicious - YUM.

I grew up on Iceberg Lettuce, but then later was introduced to the world of Romaine, Escarole, Radicchio, Spinach, Endive, Arugula....and all the other fancy wonderful greens available out there.  They are all great choices in their own right, but don't poo-poo Iceberg Lettuce - it still has it's place in my fridge!  If you buy a head of it, it last a long time and it's cheap, like seriously.   But it is also a nice soft green that somehow is also crisp and a little crunchy at the same time.  Plus everyone is always telling us to drink more water - Iceberg is 95% water!  I'm falling back in love.  AND hello, it's really low calorie - like one leaf = 1 calorie.  Seriously.  Plus it blends with almost anything you can imagine......what fruit, veg, meat, fish, nut, or cheese doesn't go well with Iceberg?   I can't think of one!

So okay, open your fridge and your pantry and throw this together, its good and good for you!

Peach Cashew Ranch Salad Recipe:

Ice Berg Lettuce - chopped - as much as you want
Cucumbers - chopped - as much as you want
Cherry Tomatoes - chopped - as much as you want
1/4 cup Lightly Salted Cashews (good fats + protein!)
1 large Peach, chopped
2 Tbsp Caramelized Onions (you should just make a big batch of this and keep in your fridge to add to things all week long!)
2 Tbsp All Natural Ranch Dressing, if you can find it. If not, just choose the 'regular' kind.  Light versions tend to be loaded with artificial sweeteners and flavors, they taste weird and don't satisfy your legitimate craving for something creamy.

Keep it real - it tastes better!
Enjoy :)

Chicken Chili Nachos

Chicken Chili Nachos

This is one of those meals that looks really messy, but nevertheless is totally delicious. It is also one of those meals that you think is really bad for you, but actually with a few tweaks, can be loaded with good stuff that you don't have to feel guilty about eating - YAY!

After a long bike ride with the family yesterday we were ready for something delicious and satisfying for lunch, that could be put together quickly - this totally fit the bill. 

Start with a can of prepared chili.  I used Trader Joe's canned Chicken Chili, which is a favorite in this house.  Then grab a can of black beans from the pantry, rinse and drain.  Add the can of chili and the black beans to a pot on medium heat and cover. (Adding the black beans is a great way to stretch the can of chili to feed four people and reduce the sodium content per person as well).

Then turn on the broiler and get a large tray and cover it with your favorite corn tortilla chips. Top with a layer of shredded cheddar cheese and a layer of mozzarella cheese.  Put it in broiler, but keep a close eye on it, as you want the cheese to brown nicely, but not burn!

Meanwhile chop up some fresh cilantro, dice up some avocados and lastly bring out that tub of plain Greek yogurt from the fridge. Yep, you thought that white dollop on top was sour cream, but not in this house. We have made the full switch to plain Greek yogurt as a substitute and actually it's delicious creaminess brings perfect balance to this meal, and is healthful, adding extra protein and good bacteria for your gut for better digestion, among other things.

Take the chips out from the broiler and you are good to go!  Simply put some of the nachos onto a plate and then top them with some chili, some cilantro, some avocado, and a nice healthy dollop of Greek yogurt and you are in the delicious Chicken Chili Meal heaven- enjoy!

Spaghetti (Squash) and Tomato Sauce

It's that time of year again:  Spaghetti Squash Season!  I would eat real spaghetti every single day if I could do that and not gain weight, but I haven't figured out how to do that yet, SO - until then this is my favorite pasta substitute.  It's nearly as good and definitely as versatile.  Treat it like pasta and it will behave like pasta!   Cook it Al dente and the strands will stay in tact, the sauce will stick, and you will be able to twirl it up into a fork just like real spaghetti!

Today I kept it super simple, fast, and easy.   It's fast and easy because I cooked it last night, so it's just sitting in a pyrex in the fridge waiting to becomes a delicious meal.  So this is how I do it....

I buy the Squash whole, bring it home, wash it, dry it, poke it all over the place with a sharp knife, cook it in the microwave for 6 minutes.  Then I turn it over and cook it for another 6 minutes.  (less time if it's small, perhaps more time if it's huge!)  Then I let it sit in the microwave cooling down for about an hour.  Then I pull it out, put it on a large cutting board, get my big sharp knife and cut it in half lengthwise.  I use a large spoon to scoop out the seeds, toss them into the trash, then grab my fork and start pulling the squash strands down and out of the squash and into a large bowl.  Cover it, put in fridge, now it's ready whenever you are.

So today all I had to do was scoop about 1.5 cups onto a plate, pour my sauce on right from the jar, sprinkle on the cheese, cut some Cilantro to go on top and then microwave that for 1 minute and it's mealtime :)

By choosing Spaghetti Squash over Spaghetti I am saving a ton of Calories and a ton of Carbs.  OK, not a ton, but A LOT!

1 cup of Spaghetti:  221 Calories & 43 Carbs

1 cup of Spaghetti Squash: ONLY 31 Calories & 7 Carbs!!!!!!!!!!!!!

By eating the Spaghetti Squash I'm also getting some great antioxidants: Vitamin A & Vitamin C, and also Lutein & Zeaxanthin, which protect the eye from age related diseases.

If protein is your thing, however, you'd get a lot more of that from the Pasta, so their are pros/ cons of making this switch.  For my priorities, this is a great deal!  

Here is a great article if you re interested in more details on the nutritional differences.

Thinking for tomorrow.....maybe a Peanut Satay Spaghetti (Squash) will be just the thing!  

Eat well and enjoy!

French Potato Salad

I didn't grow up enjoying traditional potato salad, but that all changed when a good friend of mine introduced me to "French Potato Salad".  YUM!  I fell in love and have never turned back!  Problem is that most people like your standard variety mayo based potato salad, so to enjoy this I typically have to make it myself.  It is more work than I like to do for a 'normal day', but once or twice a year, in the summertime, I start craving it and will eventually break down and make it if we are having guests over.   

This is a great side dish, which goes well with fresh sweet Corn, Pulled Chicken Sandwiches and a nice crispy green salad.  Ask your guests to bring the dessert and you are all set for a great summertime dinner on the patio :)

I'm not sure how 'authentic' my version is, but this is how I love it (husband does too!) and it's pretty close to the real deal.  And it's loaded with  all those Garlic & Onion Health Benefits! In fact: "Vegetables in the allium family have been linked to reduced risk for breast and colon cancers and contain a number of antioxidants, such as vitamin C and quercetin, which may have disease-thwarting and age-avenging properties."   

"Age-Avenging Properties?!?", how cool is that?  So eat up and enjoy!

Amy's French Potato Salad

It's best to make this early in the day, so it has time to cool down and the flavors to come together in the fridge.  And hey, one less thing to do later to get dinner ready!

Boil a bag of Small Yukon Gold Potatoes until just done.  While that is cooking away, add these items to a large glass bowl:

3 large garlic cloves, chopped
3 Tbsp Red Wine Vinegar
1-2 Tbsp Dijon Mustard (depending how spicy you like it)
8 Tbsp Extra Virgin Olive Oil
1/2 Red Onion, chopped
1 cup Scallions, chopped

Stir it all up until mixed well.
When Potatoes are done, drain them in colander and cover with a towel to steam 5-10 minutes.  When they cool down enough for you to handle them (but are still very warm!) chop them into large bite sized pieces and then toss them into the glass bowl with the sauce.  Stir well to ensure all the potatoes are covered.  Then toss in a cup of chopped Cilantro, and cracked Black Pepper and Salt to taste.  Mix it all up and put it into the fridge to cool down.

It may look a little messy, but you can throw a little more beautiful chopped Cilantro on top later before serving; this is total goodness; enjoy!

Perfect Summer Appetizer: Tomato Olive Mozzarella Bites

Does anyone remember the movie MERMAIDS with Cher?  I LOVED that movie when I was younger.  Cher was the coolest, quirkiest, and prettiest mom and fed her girls all sorts of fingers foods for meals.  And THAT is what inspired me to make this appetizer!  (If you haven't seen the movie, please do).

I made this for the first time and brought it to a neighborhood backyard bbq and it was a hit!  This is a simple, yet delicious, and totally refreshing appetizer on a warm summer night, when you are chatting and waiting for the burgers and chicken to cook.  

Ingredients:
1 pint of Cherry Tomatoes, halved
1 pint of Fresh Mozzarella balls, halved
1 jar of Green Olives stuffed with Garlic, halved
Extra Virgin Olive Oil
Salt & Pepper Mill
Toothpicks

To Assemble:   
Use the Tomatoes and Olives as the 'ends' with the Mozz in the middle of the toothpick.  When plate is full, drizzle with the olive oil and crack the salt and pepper on top.  

DONE.  It is just that easy!   And you didn't even have to turn on the oven :)

Romaine Tuna Sandwich!

Romaine Tuna Sandwich

Refreshing!  Delicious!  And it whips up in seconds and is not hard to pack up and take with you to work or a picnic or wherever the day takes you!  Just pack up the tuna separately from the leaves and assemble when you are ready to eat.

I love Tuna - great protein and low calorie - a favorite combo of mine!   And it's tasty and you can mix it with all sorts of things.  I love it with Capers, but could not find any in the fridge, so today it's pretty basic, but still satisfying and yummy :)

Simply mix together:
1 can, Chunk Light Tuna packed in water
a drizzle of Extra Virgin Olive Oil
1 Tbsp Dijon Mustard
Salt, to taste
(add some Capers, if you have them!)

Then scoop this mixture into beautiful fresh sturdy Romaine Leaves.  Top with sliced Cherry Tomatoes, and serve with 1/2 Avocado, diced.

Did you know there is Protein in Romaine and more Vitamin A than a Carrot?! 

Clean Eating at its summertime best :)  And it's got all my 'must have's' for a great and healthy meal:

Protein
Veggies
Good Fats
Fiber
Yumminess

Enjoy!