Here’s a quick an easy salad to make when you are on the go and needs to have your protein, vegetables & fruits portions. I made one portion of this salad and I couldn’t even finish it! I was so full and it took only 5 minutes to make this salad. Perfect for the busy bees out there who are always in a rush.
Apple, Cranberry and Walnut Spinach Salad
The ingredients arreeeee:
Salad
1 1/2 cup baby spinach(a big handful)
1/2 apple, sliced
3 tbsp dried cranberries
2 tbsp of walnuts halves
2 slice of brie* optional
Vinaigrette
2 tsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste
Pretty simple here, just slice half of the apple and add the dried cranberries, walnuts and brie(optional) to the baby spinach. In a small bowl mix the olive oil, balsamic vinegar, salt and pepper to taste. Mix in with the vinaigrette and voilà!
I wanted a recipe for a breakfast muffin that would satisfy my hunger long enough in the morning before lunch time. I wanted a power muffin that would give me energy and protein but low-fat of course. My recipe is adapted from this recipe on skinnytaste.com. I brought some to work and they loved it because they are so moist and couldn’t tell they were low-fat.
Peanut Butter Chocolate Chip Banana Muffin
The ingredients arreeeee:
3 ripe medium bananas
1/3 cup apple sauce
1 1/4 unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp of butter, softened
1/3 light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp of peanut butter(divided in 8 tbsp and 2 tbsp)
3/4 cup dark chocolate chips
Preheat oven to 325°.
Mash the bananas in a small bowl and set aside.
Combine the flour, baking soda and salt in small bowl. In a large bowl, beat on medium speed the brown sugar and butter. Add egg whites, bananas, apple sauce, vanilla and 8 tbsp of peanut butter. Beat until thick. Add flour mixture and blend until combine.
Pour batter into muffin tin halfway, add 1/2 tsp of remaining peanut butter in the a center of each muffin then pour the remaining batter on top of each. Bake for 25 minutes.
My go to breakfast is usually oatmeal with fruit and a toast. When I stumbled upon this recipe the other day I was so happy. This is the perfect healthy breakfast! I did it with blueberries and bananas but you can do it with any of your favorites fruits. I like to eat blueberries in the morning because it’s a good antioxidant so I followed the original recipe by Skinnytaste. This is a great healthy breakfast and it’s the perfect start for a day. Enjoy!
Baked Oatmeal with Blueberries and Bananas
The ingredients arreeeee:
2 medium ripe bananas
1 1/2 cup blueberries
1/4 cup honey
1 cup quick oats
1/4 cup chopped walnuts
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk
1 egg
1 tsp vanilla extract
Preheat the oven to 375° F.
Place the bananas on the bottom of a 8 x 8 inches ceramic baking dish in one single layer. Sprinkle half of the blueberries on top of the bananas and then add 1/4 tsp of cinnamon, 1tbsp of honey and cover with foil. Bake for 15 minutes.
Combine and stir the quick oats, half of the nuts, baking powder, remaining cinnamon and salt in a bowl. In a different bowl, combine the remaining honey, milk, egg and vanilla. Whisk.
If there’s still time before the bananas are cooked dance to the new No Doubt song.
Now, get the bananas out of the oven and pour the oatmeal mixture over and then pour the milk mixture after. Try to distribute it evenly. Sprinkle the remaining blueberries and walnut on top. Don’t drop the rest of the blueberry package like I did.
Bake for 30 minutes and tadammm! So yummy!
This recipe give 6 servings. Each serving are about 215 calories.
Oh and sorry about the photos. I forgot to take photos during the making of the recipe…. I was concentrating on not screwing up too much.
This week recipe is another quick and easy salad. This is my go-to salad for when I come home from work and have to make something quick but healthy before going out somewhere. Tuna is a great source of high quality protein and the pasta makes me feel full enough to stay awake for the night. I took this great low-fat salad recipe from skinnytaste.com but I changed a couple of things. I prefer tri-color pasta from macaroni and instead of only arugula, I chose a mix of baby greens.
Mayo-less Tuna Salad
The ingredients arreeeee:
5 oz canned tuna, drained
1 tbsp capers
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 cups mix baby greens
1 cup cooked pasta (from 2 oz dry)
Black Pepper
Parmesan topping to taste
Mix tuna with capers, oil, vinegar, baby greens, pasta and pepper in large bowl and then toss them together.Divide salad on two plates and top it with Parmesan cheese.
Easy enough!
This recipe give 2 servings. Each serving is about 450 calories.
