June 28, 2010
June 23, 2010
What does it mean to you?
June 18, 2010
I am a new blogger, inspired to post recipes, nutrition tips, and sweet or funny things I see around Seattle. When it comes to achieving a healthy body people always ask me - "What should I eat?"
Well, you should eat food that you like, preferably focusing on fresh produce, whole grains, lean proteins, and "good" fats (more on that another day). I share recipes for foods like these here, focusing mostly on fruit-and-vegetable focused dishes. Please stop dieting. Eat wholesome food, be active, get healthy!
Visit my website to learn more about achieving a healthy body through a unique combination of life coaching & nutrition.
June 17, 2010
This salad is too good to be true. Only it is true. It's hearty enough for a meal, but I also like to bring it as a side to parties so I can impress all of my friends.
4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)
2 cloves garlic, minced
3 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil
1. Preheat oven to 250 F
2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper. Sometimes I add extra vinegar and/or olive oil for extra dressing.
4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.
Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 3 g fiber;
Nutrition Bonus: Vitamin C (16% daily value).
June 12, 2010
June 9, 2010
Lately I've gotten in the habit of making homemade lemon- and lime-ades. Sometimes I juice them myself, and other times I buy the lemon or lime juice. I mix them with simple syrup, water, and sometimes a little something extra.
June 6, 2010
Getting in a flavor rut can really bum a girl out.
June 4, 2010
June 2, 2010
Black Bean Spread
June 1, 2010
To maximize weight gain, sumo wrestlers follow a regimen designed to slow metabolism.