Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing

I know it probably looks like the majority of recipes I post are salads, but it has been such a HOT summer already and a salad is so refreshing on a humid summer day — especially one with a citrus based dressing! And on the plus side it’s peach season. Whatever peaches you have left from not grilling or just having as a snack, try in a salad. They add a sweet and flavorful punch as well as compliment whatever vegetables you’ve also added to your greens.

Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing
Serves 1
A sweet citrus salad that's perfect to enjoy in the middle of a hot summer.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups romaine lettuce, chopped
  2. ½ cup cucumber, diced
  3. 1 peach, thinly sliced
  4. 2 pieces cooked bacon, chopped
Honey Lemon Vinaigrette
  1. 1 tsp honey
  2. 3 TB fresh lemon juice
  3. ½ tsp lemon zest, minced
  4. 2 TB extra virgin olive oil
  5. ½ tsp thyme
  6. pinch of salt and pepper
Instructions
  1. Using a small mixing bowl, add all vinaigrette ingredients and whisk well. Set aside.
  2. In a larger bowl, add all salad ingredients. Drizzle vinaigrette overtop and enjoy.
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Clean Eating Bento Boxes

Bento boxes are a easy and colorful way to get a variety into your lunch. They’re also great for lunches on the go, especially during the summer! I tried to make mine as clean-eating and fun as possible by adding in a mixture of protein, fruit and veggies. For this particular ‘box,’ I added in some homemade peanut butter hummus to dip in. It tastes great with both the veggies and apple slices

Clean-Eating Bento Box with Peanut Butter Hummus
Serves 4
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Ingredients
  1. 4 large hard-boiled eggs
  2. 4 celery stalks, cut into thin strips
  3. 2 large carrots, peeled and cut into thin strips
  4. 4-ounces cheddar cheese, cubed
  5. 2 cups grapes
  6. 1 apple, cut into wedges
Peanut Butter Hummus
  1. 15-ounce can chickpeas, drained and rinsed
  2. 2 tablespoons peanut butter
  3. 1 tablespoon extra virgin olive oil
  4. 1 teaspoon paprika
  5. 3 tablespoons water
  6. salt and pepper, to taste
Instructions
  1. Divide all ingredients evenly into 4 containers.
Peanut Butter Hummus
  1. Add all ingredients into a food processor and pulse until smooth; about 1 minute. Store in 4 small airtight containers.
fitgirlnic http://fitgirlnic.com/

 

With this Bento Box, I went with Spinach Turkey Pinwheels with a side of grapes, carrots and cucumber slices. The wrap itself is spinach and tastes delicious paired with slices of low-sodium deli turkey, cheddar cheese and baby spinach. Another easy and clean-eating lunch that you can throw together in 5 minutes and take on-the-go!

Spinach Turkey Pinwheels Bento Box
Yields 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 large spinach tortilla
  2. 2-ounces thinly sliced low-sodium deli turkey
  3. handful of baby spinach
  4. 1 slice cheddar cheese
  5. ¼ cup red grapes
  6. 8 baby carrots
  7. 6 cucumber slices
Instructions
  1. Lay out spinach tortilla and spread baby spinach in the middle as evenly as possible. Add turkey slices and cheese. Tightly roll tortilla until you reach edge and using a knife, cut into 6 slices.
  2. Add to a container withy grapes, carrots and cucumber slices.
Notes
  1. Adapted recipe from Damn Delicious.
Adapted from Damn Delicious
Adapted from Damn Delicious
fitgirlnic http://fitgirlnic.com/

Egg Salad for 80 Day Obsession and 21DayFix

I don’t know anyone else who loves egg salad more than me. It can be made so healthy-ish, it’s simple to make and it tastes great in a variety of ways. Plus it’s loaded in protein! This particular recipe is 2 eggs per serving equaling up to 12g of protein! That’s great for a pre or post-workout meal.

Since I’m still getting the hang of this container counting, I’ve been getting quite a bit of help from some blogs that I’ve found on Pinterest, (thank goodness for Pinterest, by the way) – it can be a little overwhelming at first, so finding food ideas via others who have done it before is a tremendous stress-reliever and makes nutrition blocks seem much more do-able. I’m on week 2 and I’m starting to get the hang of it. You can eat “outside of the box.” You don’t have to eat strictly meat and a vegetable and a teaspoon for each meal. There are some great resources out there that are much more creative, like this egg salad recipe that I found via Carrie Elle.

Egg Salad
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 2 hard-boiled eggs, peeled and cut into small pieces
  2. 1½ tsp lite mayo
  3. ½ tsp dijon mustard
  4. ¼ tsp paprika
  5. pinch of himalayan salt and pepper, for taste
Instructions
  1. Add all ingredients into a medium size bowl. Chill for approximately 1+ hour, if possible before serving.
Notes
  1. 1 red, 1.5 tsp for 21DayFix.
fitgirlnic http://fitgirlnic.com/

21DayFix – Week 1, Plan-A Menu

With summer only 50 something days away, I thought no perfect time than now to clean up my diet and tone my body. I am pretty good at finding clean-eating meals to cook throughout the week but I wasn’t very experienced in portion control. Luckily for me, my husband had purchased the 80 Day Obsession Challenge Pack! So in preparation for the next 80DO challenge to start at the end of this month, I thought I’d use those cute little color containers and start the 21DayFix since I had 21 (well, 23 to be exact) days to practice my diet.

My BB coach directed me to Fixate Cooking, a program on BeachBody On Demand which offers up a large variety of recipes that center around portion control. This was a tremendous help in understanding what I can and cannot eat throughout the day for my specific meal plan. Plus, new recipes are always exciting to try out! Planning out to get the right amount of containers can be a little time consuming, but what meal-planning isn’t? 

The meals below are what I had for my first week. I’m on Plan A, and each recipe was delicious! I would highly recommend them if you’re a Plan A as well and are looking to try something new. Each recipe aside from PBJ Shakelogy can be found on Fixate Cooking, written out in the “Program Materials” link. If you try any, let me know how you liked them!

M1 – Breakfast: PBJ Shakeology
When I first started 21DayFix, I was most excited about Shakeology. I have done a few beachbody programs in the past and have tried a couple of the shakeology flavors and strawberry was hands down my favorite. I had originally mostly made it as a Strawberry Banana shake but I wanted to experiment a little and see what else I could throw together that tasted delicious as well as was healthy for me. Of course I turned to Pinterest for this, like most of us do for anything. That’s where I found a recipe for this PBJ shake. Now if you love a peanut butter and jelly sandwich, it’s highly likely you’ll like this shake. Throw in some banana and the flavor is even more delicious.

Ingredients:
1 Strawberry Shakelogy Packet
1 banana
1T peanut butter or almond butter
8oz water
3-4 ice cubes
(1 red, 1 purple, 1 blue)


M2 – Snack 1: Carrots and Celery.
(1 green)


M3 – Lunch: Overstuffed Turkey Sandwich 
(1 green, 1 red, 1 yellow)


M4 – Snack 2: 1 clementine
(.5 purple)



M5 –  Dinner: Meat Taco Meat (Day 1 and 2)
(.5 green, 1 red, 1 oil)

M5 – Dinner: (Day 3) Low-Carb Japanese Noodle Bowl
(1 green, 1 red, .5 yellow, 2 oil)


M5 – Dinner: (Day 4) Pineapple Fried Rice
(.5 green, .5 purple, .5 red, 1 yellow, .5 orange, 2 oil)


M5 – Dinner: (Day 5 and 6) Steak Fajitas
(1 green, 1 red, 1 yellow, 1 oil)



M5
– Dinner (Day 7) Oven Fried Chicken with Mixed Vegetables – Not Pictured
This is one of those meals where I scarfed it down before I could take a picture. Hey, it happens. 
(1 red, 1 yellow, 1 oil, 1 green)


Interested in joining a Beachbody Program? Send me an email or visit my coaching website to see what challenges and products are the perfect fit for you and your lifestyle!

Apple and Yogurt Tuna Salad

Tuna is a good source of protein if you’re looking to temporarily ditch the chicken. I’m always interested in anything that ends with the word salad; chicken and tuna both, but I’m especially interested when you can cut the calories in half by using yogurt. And while yogurt is ideal, it can also lack a little bit of flavor. This is where apple and celery come in. The sweetness of diced apple pieces and the crunch of celery make this meal an easy repeat offender. 

 

Apple and Yogurt Tuna Salad
Serves 2
A healthy spin on tuna salad, fruit and veggies included.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 small apple, diced
  2. 2 celery stalks, diced
  3. ¼ cup plain non-fat greek yogurt
  4. 5-ounce can of tuna, drained
  5. 1 tablespoon lite mayonnaise
  6. 1 teaspoon onion, chopped
  7. ¼ teaspoon garlic salt
  8. squeeze of lemon juice
  9. salt, for taste
  10. pepper, for taste
Instructions
  1. Add all ingredients into a medium size bowl. Serve over whole-wheat bread, a bed of lettuce or in a pita.
fitgirlnic http://fitgirlnic.com/

FitGirlsGuide 28DayJumpstart Program: Week 1

I’m sure you’ve noticed a slow-down as far as posts go. I have a good reason! You see I’m currently doing the 28 Day Jumpstart program by FitGirlsGuide. That means for the next few weeks, I will not be posting recipes unless they are ones I’ve cooked up for my family. And if I do post something that centers around me individually, it will mostly consist of notes regarding my health journey and the food experiences I’ve encountered while participating in this challenge.

If you like anything you see, by all means go check FitGirlsGuide out for yourself! Not only do they put together a wonderful meal-plan for you with daily exercises, but there’s a community of supportive individuals who are doing the same challenges as your with similar goals – and best of all, they’re SUPER encouraging. Sometimes that’s what we need most.

I’m only mid-week but since I’ve already experienced each meal that is scheduled for the entire week, I’m going to do a little recap on each entree today. Usually it helps to hear others experiences with food before you know for sure if you want to try something out for yourself. 

Cherry Pie Fridge Oats:
I always look forward to breakfast during week 1 of this challenge because I love Cherry Pie Fridge Oats. They’re delicious, extremely healthy and easy-as-pie to assemble the night before; perfect for those who are on the go super early! I eat mine cold and with a hot cup of coffee after finishing a session on the elliptical. 

                                             Roasted Veggie Power Bowl:
For lunch, you’re given the freedom to pick and choose your vegetables. I like to sample a variety of ways of preparing the Roasted Veggie Power Bowl and in the past have came up with dishes similar to a burrito bowl at Chipotle or chicken fried rice (above)…or I will green it out and pack on the vegetables (also above). However, if you like to just follow the ingredients and instructions to ensure you’re doing the challenge just as it’s been laid out for you; the main recipe is still fantastic! 

Little suggestion – make your own homemade hummus. While store bought hummus is the quick way to go, there’s nothing like the taste of freshly grounded chickpeas and tahini sauce. 

Sweet Potato Street Tacos:

I remember the first time I scanned the Week 1 Menu, I was hesitant at first on if I was going to like the Sweet Potato Street Tacos. Before FitGirlsGuide, I didn’t really eat sweet potatoes. I guess you could say I was a regular stuck up Russet potato kinda-gal. There is truth that you don’t know what you’re missing out on if you don’t actually “get out there” – and the same goes for food tasting. These tacos are delicious! 

So I guess that means sweet potatoes are pretty special; you can’t throw just any ingredient in a corn tortilla and pass it off as a “taco.” 

Pita Pizza:

Truth be told, I’ve never met a person who doesn’t like pizza. So I have a hard time believing that someone is going to read “Pita Pizza” and think “Ew, there is no way I am going to like that.” Think of them as individual pizzas on a flat piece of round pita bread that you get to add healthy ingredients to and then cook in the oven for a few minutes. Sound good? No. It sounds GREAT.

Mediterranean Pasta Salad

I spent the middle of my March Madness-on-a-Saturday afternoon online looking for some new healthy recipes for the week that I could give a try. Pinterest never fails, I found this easy (and super delicious) recipe from Gimme Some Oven that I just had to prepare for my lunches. Not only does it include just a few simple ingredients – the dressing is extremely tasty and blends well with the pasta and vegetables.

Meal prep keeps me on my toes. I’ve always believed that if you don’t plan accordingly, you’re setting yourself up to potentially slide off the path. 

Luckily – this pasta salad holds well for several days. Prep away.

Mediterranean Pasta Salad
Serves 4
Quick take on a Mediterranean style pasta dish that's best served cold.
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Prep Time
15 min
Total Time
25 min
Prep Time
15 min
Total Time
25 min
Ingredients
  1. 12-ounce box of farfalle pasta
  2. 1 English cucumber, diced
  3. 1 pint grape tomatoes, cut into halves
  4. 4-ounces crumbled fat-free feta cheese
  5. half of a medium size red onion, sliced thin
Lemon-Herb Vinaigrette
  1. 1/4 cup extra virgin olive oil
  2. 3 tablespoons red wine vinegar
  3. 1 tablespoon lemon juice (fresh is best!)
  4. 2 teaspoons dried oregano
  5. 1 teaspoon organic honey
  6. 2 garlic cloves, minced
  7. 1/4 teaspoon black pepper
  8. 1/4 teaspoon salt
  9. small pinch of crushed red pepper flakes
Instructions
  1. Cook pasta accordingly. Drain and rinse with cold water until pasta can be handled.
  2. Meanwhile, prepare lemon-herb vinaigrette dressing by whisking all ingredients in a small bowl. Set aside.
  3. Using a large bowl, add your pasta, cucumbers, tomatoes, and onion slices. Mix well. Carefully fold feta cheese into mixture, followed by drizzling the lemon-herb vinaigrette dressing overtop. Toss salad well so that dressing is evenly spread.
  4. Divide between 4 bowls and serve with additional feta cheese if desired.
Notes
  1. The original recipe calls for olives. I don't care much for them, but if you do, feel free to add a handful to the ingredients.
fitgirlnic http://fitgirlnic.com/

Ranch-Style Cobb Salad

 

IMG_3509

If you’re like me, you’ve gone through your Pinterest feed for what feels like a gazillion times looking for some sort of “different” kind of lunch to prepare for the week. I often like to base my mid-day meals around salads or something close to, as lunch is when I like to get the majority of my greens and vegetables intake. 

With today being Labor Day, the kids being home from school and a local Arts Festival going on; I wanted to get my grocery shopping done early yesterday so that I could successfully complete all my Sunday chores today and not having some spill over into the first of the week and delay any fun or relaxation for today. I started my meal-plan planning extra early because so. (Remember… fail to plan, plan to fail!) – and while things didn’t go as planned (one child is sick), my food was still ready today so I didn’t have to worry about screwing up on my new dietary!

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I don’t feel like I get my share of enough egg-protein, or at least I don’t feel like I have lately. So when I opened my laptop this morning I made sure to search for a recipe that would require at least one egg or more. I can always make the staple recipe for egg salad; I could prepare it blind-folded, but I wanted something that had a little more taste to it. One where by Tuesday afternoon, I’m already sure that come Wednesday’s lunch time I will be wanting anything BUT what I’ve already got prepared. And so I ran across this recipe for a Cobb Egg Salad from Lemon Tree Dwelling that had one key ingredient that won me over – dry ranch dressing mix. I like to use my dry ranch with yogurt for a healthier take on ranch dressing for dipping some veggie sticks in. If you love ranch, you can’t really go wrong with this dressing mix.

Another great thing about egg salad is how quickly you can prep it. Sure, if you’re not much of an hard-boiled egg peeler it can take *some* time, but I promise with practice and correct technique you’ll get the knack of doing it. Afterall, it took me months but I finally got it and I can proudly say that today I peeled 6 eggs in under 10 minutes. That’s an accomplishment! The rest of the ingredients though – super easy to assemble and throw into a bowl. Almost too easy. 

IMG_3496

Ranch-Style Cobb Salad
Serves 3
If egg salad and cobb salad were to meet in an alley, and egg happened to have brought ranch with him and cobb, arugula lettuce - this would be the outcome. Enjoy this recipe with rye crackers, as a salad or on a sandwich. Perfect for both parties and for meal-prepped lunches for the week.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 6 large eggs, hard boiled and peeled
  2. 4 pieces cooked turkey bacon, crumbled into small pieces
  3. 4 tablespoons lite mayonnaise
  4. ½ dry ranch dressing mix
  5. ¼ cup grape tomatoes, diced
  6. ¼ cup celery, diced small
  7. ¼ teaspoon green onions, sliced thin
  8. ¼ cup chopped arugula lettuce
  9. ¼ cup shredded cheddar cheese
Instructions
  1. Hard-boil your eggs; bringing your pot of water and eggs to a raging boil over medium-high heat. When this has happened, turn off heat and cover pot with a lid allowing to sit for 12 minutes. Run cold water over eggs before attempting to peel. After eggs have been peeled, chop into small pieces.
  2. Using a large mixing bowl add eggs, bacon, tomatoes, arugula and cheese. Next add mayonnaise and dry ranch dressing mix, stirring gently but combining well. Serve or store in a tight-closed container for later.
Notes
  1. Original recipe can be found at Lemon Tree Dwelling (www.lemontreedwelling.com) - I added a few extra vegetables, etc of my own to their own delicious recipe.
fitgirlnic http://fitgirlnic.com/

Buffalo Chicken Tortillas

IMG_3400

Love buffalo chicken, but need a little break from the buffalo chicken dip you have at parties? I stumbled upon this recipe while searching for something simple and easy to prepare for lunch this week since I will be back and forth between two houses before we move. I was not only surprised at how almost effortless these tortilla rollups were, but how good they were! You really can’t go wrong with buffalo anything and while this is very similar in ingredients to the buffalo chicken dip; it still has it’s own unique taste. 

IMG_3386

Because we do tacos once a week, I often have an abundant amount of flour tortillas in the pantry and hate to see them go to waste. I try to come up with new and different ways to use them rather it’s just an easy microwaveable cheese rollup, or homemade cinnamon tortilla “chips” to enjoy with a side of fresh fruit. Your tortilla options are endless! This called for 4 tortillas, but let’s say you were to prepare this recipe for a game-day; you’d only need a few to make a plateful of little tortilla rolls. Best part is the prep time is 5-10 minutes max if you’re using rotisserie chicken!

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Buffalo Chicken Tortillas
Yields 15
Simple buffalo chicken tortilla rollups using a few key ingredients and a quick assemble. Great as a game day appetizer!
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 1 cup rotisserie chicken, shredded
  2. 4-ounces cream cheese, room temperature
  3. ¼ cup frank's buffalo sauce
  4. 1/8 cup blue cheese crumbles
  5. ½ cup shredded sharp cheddar cheese
  6. 1 tablespoon sour cream
  7. 2 6-inch flour tortillas
Instructions
  1. Using a medium size bowl, combine cream cheese, blue cheese crumbles and sour cream. Stir so that all are mixed together well.
  2. In a separate medium size bowl, add rotisserie chicken and buffalo sauce. Combine so that chicken is evenly coated with sauce.
  3. Using parchment paper on a solid surface, lay tortillas flat. Add 2-3 tablespoons of cheese mixture to tortilla, spreading evenly to all edges. Next add 2-3 tablespoons of chicken mixture, spreading evenly on-top of cheese mixture. Roll tortilla, tightly, and remove from parchment to a plate. When all tortillas are rolled and plated, place plate in refrigerator for 20-30 minutes to allow tortillas to "cool." This makes it easier for cutting.
  4. When time is up, remove tortillas from fridge and place onto a cutting board. Using a large knife, slice into each tortilla to make small rollups that are not too large, but not too thin so that they fall apart.
  5. Serve chilled with green onions for garnishing, if desired.
fitgirlnic http://fitgirlnic.com/