Honey Mustard Chicken and Bacon Salad


When the weather has turned hot, I just can’t seem to get enough of salads. Often I try to mix it up a little so it’s not the same ol’ and I’m trying a different combination of veggies or protein. I’ve been especially trying to get my vegetables in this week since starting this new nutrition program where dinner should be 75% veggies and 25% protein. This meal is right on target for that!

 

Honey Mustard Chicken and Bacon Salad
Serves 4
Marinated honey mustard chicken served over a bed of spring greens, veggies and bacon crumbles. A drizzle of homemade honey mustard dressing tops it off.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 skinless, boneless chicken breasts
  2. ¼ cup crumbled cooked bacon, about 4 pieces
  3. 4 cups spring salad mix
  4. 1 cup halved cherry tomatoes
  5. ¼ cup sweet corn
  6. ¼ cup red onion, sliced
Marinade/Dressing
  1. 3 tablespoons mustard
  2. 2 tablespoons dijon mustard
  3. 2 tablespoons extra virgin olive oil
  4. 1 tablespoon apple cider vinegar
  5. 1/3 cup honey
  6. 1 teaspoon minced garlic
  7. salt and pepper, to taste
Instructions
  1. In a medium size bowl, add ingredients for the marinade/dressing. Divide half into a separate shallow dish and add chicken breasts. Cover and refrigerate for 2 hours minimum. Refridgerate the other half for your dressing.
  2. Add a drizzle of olive oil to a large size skillet over med-high heat. Add chicken; searing each side for about 3-5 minues. Repeat until chicken is a golden brown and is cooked through. Remove from pan and allow to cool momentarily. When chicken is cool enough to handle, slice into pieces and set aside.
  3. Divide 4 cups of salad into 4 bowls or plates. Add bacon, tomatoes, corn and onion. Next add your chicken and drizzle the honey mustard dressing you had set aside earlier.
fitgirlnic http://fitgirlnic.com/

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/

#80DayObsession Flourless Zucchini Bread

It’s the first week of 80 Day Obsession for me and as a newcomer to food and workout blocks, I was searching high and low for some unique recipes to try out. I specifically choose this particular recipe via Brownell Bootcamp for an in-between snack prior to my workout. You can’t really go wrong with zucchinis as they’re delicious no matter how you cook or bake them. I remember having a couple squash plants out back a few years ago that produced some of the most gigantic zucchinis I had ever seen! You could easily make 2-3 loaves out of bread out of just one. 

This recipe isn’t like most bread recipes simply for the fact that you’re not using any flour, sugar or butter. It’s about as clean as clean eating can get, which is exactly what my week 1 meal-plan calls for.

 

 

Flourless Zucchini Bread
Yields 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 6 cups zucchini, peeled and grated (about 6-7 zucchinis)
  2. 1½ cup old-fashioned oats
  3. 12 eggs, beaten
  4. 3tsp vanilla extract
  5. 6tsp ground cinnamon
  6. 1tsp ground nutmeg
Instructions
  1. Preheat oven to 350.
  2. Well-grease a 9x9 baking dish and set aside.
  3. In a large bowl, combine all ingredients; making sure to mix well.
  4. Add mixture to baking dish, baking for 30-35 minutes or until a toothpick comes out clear.
  5. Set aside to cool for a minimum of 10 minutes before cutting. Tastes great with a teaspoon of butter.
Notes
  1. This recipe is perfect for 21DayFix or 80 Day Obsession. One serving equals up to 1 green, 1 red, 1 yellow and 1 tsp.
fitgirlnic http://fitgirlnic.com/