Alrighty, so spring is less than 30 days away… for me, that means bikinis, short shorts, and crop tops will be coming out soon! I usually eat healthy all year round, but about the end of February, I like to really crack down on what I eat to get ready for that spring and summer bod- yay for sunnywarm days! Salads become a big part of my diet this time of year and this is one of my faves…it’s one my mom has made a lot for our family and it is easy, light and delicious!
Here's what you’ll need:
2-3 Heads of Boston Lettuce (you may substitute for other greens if desired)
1 Bunch of green onions
1 can Hearts of palm
2 cloves Garlic
2 Tbsp. Sugar (next time substituting for stevia)
Grated Peel of 1 Lemon
1 tsp. salt (I use pink Himalayan salt)
½ tsp. Pepper
6 Tbsp. Lemon juice
6 Tbsp. Sour Cream (next time I make I’m going to sub for plain yogurt)
First you want to chop up the green onions and hearts of palm (shown
above), grate lemon and mince the garlic (also shown in above photo)
Clean lettuce, wrap in paper towel and chill in refrigerator while
preparing the dressing
Then in a bowl (we used a large measuring cup) combine all your dressing ingredients and whip all together!
When ready to serve, put lettuce in bowl, add onions and Hearts of Palm, pour on dressing, toss and serve! I don’t like to use all the dressing so I put the leftover dressing in a mason jar and keep in the fridge to use the next day!
I absolutely love this salad; I’m a huge lemon girl (they're full of amazing health benefits) so I was stoked when my mom finally gave me the recipe! Let me know what you think and if you have any suggestions for different variations (I’ve added chicken before for some protein-so tasty)!
Alright guys, here is a yummy recipe for you all to make this weekend! My mom and I made a pot, and it is delicious! Plus, it’s healthy and packed full of protein! It’s extremely easy to make but takes time to cook, so make sure you give yourself some time before your meall!
Here is what you’ll need:
1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
4 cloves garlic, minced
1 cup chopped celery (about 3 stalks)
1 can Great Northern or Cannellini beans, drained and rinsed
2 cups packed kale, roughly chopped (thick ribs chopped and discarded)
2 cups packed spiniach
2 Tbsp extra virgin olive oil
3/4 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
4 (14.5 oz) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper, to taste
3 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese
(optional) Cayenne Pepper
You want to add the chicken into a large pot (you can also do on a slow cooker) add onions, celery and garlic, then drizzle with olive oil. Add quinoa, thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook low for 4 hours (slow cooker on high for 3 ½ - 4 hours).
After it has cooked, remove the chicken let it rest for 10 minutes and cut into bite size pieces then return to soup. Meanwhile, add in beans, kale, spinach, parsley and lemon juice, then cover and continue to cook on low heat for another 10 - 20 minutes (until kale and spinach have reached desired doneness). Serve warm topped with parmesan cheese and if you're like me and like a little spice, add some cayenne pepper for its tastey kick and get this it's a HUGE metabolism boost! Win win, Enjoy!!
If you want to omit/add anything to the ingredients GO FOR IT! Get creative, comment and let me know what you do and if you like it! TGIF! Xo
- 1 tablespoon of hot water
- ¾ teaspoon of cumin
- ½ teaspoon of hot sauce
- 2 tablespoons of honey
- 1/2 cup of peanuts
- 1 cup of pretzels
- 2 cups Crispix
- 2 cups of Chex
- 1/3 cup of sunflower seeds
- 3 dashes of Worcestershire Sauce
- Pinch (or 2) of sea salt
In a large (microwaveable) mixing bowl, combine cereal, sunflower seeds, and peanuts. In a separate ( but smaller) bowl, combine honey, water, hot sauce, cumin, and salt. Mix well, and then pour over cereal mixture. Add dashes of worcestershire sauce and combine well. Microwave for 1 minute and toss. Microwave for another minute and toss; add pretzels. Microwave for 30 more seconds and toss. Add another pinch of sea salt, and store in an airtight container. Enjoy!
I am sooo on the cupcake bandwagon. I love the plethora of bakeries, trucks, ATMs (yes we have cupcake ATMs in Chicago), and whatever else has emerged as the cupcake fad continues. So in the spirit of this LOVEly holiday we have on the 14th, I figured I would make something both single and taken friends could enjoy: Cupcakes! (Thanks to always cool LC for the recipe inspiration).
2 Vanilla Cake Mix Boxes (plus ingredients to make: Eggs, Veggie Oil, Water)
Red Food Coloring
Raspberry Flavored Drops (found near the food coloring)
Pillsbury Vanilla Frosting and Pretty V-Day Sprinkles or Pearls
In two separate bowls, make the cake batter according to the directions on the box (and pre-heat oven). Add about ¼ of one bowl of batter to the other; the bowl with more cake batter will be the one you use for the actual cupcakes, so set aside (that sounded like a math problem but stay with me). Add a couple drops of both the red food coloring and raspberry flavoring to the bowl with the less amount; this will be your mini hearts bowl. Continue adding color and flavoring until desired amount of both is reached (you should just barely taste the raspberry flavoring, but you will need to add quite a few drops to the mixture). Pour red mixture in a non-stick baking pan so there is an even, thin layer, and bake for about 15 minutes. Remove and let cool. In the meantime, fill the cupcake pan with cupcake liners, and fill the cups halfway. Once the red cake has cooled, use your mini-heart cookie cutter to cut out small hearts. Place the heart in the center of the cupcake mix, and then add more batter around the heart (if you pour it directly over the heart, they will tip over), filling the cupcake liner about ¾ full (it’s okay if you see the tip of the hearts peeking out; you are going to put icing on them anyways).
Bake according to box. Remove, let cool, frost and decorate. I used these V-Day inspired toothpicks to add a bit more decoration. HAPPY VALENTINE'S DAY, ALL! Enjoy!