BLT Salad + Mayo Vinaigrette

When I was growing up we ate BLT's A LOT and I LOVED them! They are easy and HELLO who does not LOVE bacon. If you don't I am not sure we can continue to be friends. It's life! As I got older and have wanted to focus on being healthy. I have learned 1 SUPER important thing about myself 

I LURRRRVVEEE carbs. Like ALL of them. 

My body HATES the carbs

Let me clarify. We ALL need carbs, in fact, you will have brain fog and suffer from low energy without them. In my 2.5 years as a fitness coach, I have seen my own body and clients of mine see a huge shift in success when we lose the crappy carbs and incorporate better ones like Sweet Potatoes, Red Potatoes, Beans, Corn and Edamame to name a few. 

One day when I was craving a good old BLT I decided to make it fit my meal plan and goals so that is where this salad was born! I hope you enjoy it as much as I do! I think this will become a summer classic I mean fresh sweet corn and some beautiful vine ripe tomatoes what is better!? foodie for life here! 

blt salad.jpg

If you follow Portion Fix the containers for this is 1 Red, 1 yellow, 1.5 green, 1 orange

INGREDIENTS

  • 1 cup of mixed lettuce, I used spinach and arugula but I also love romiane here too'
  • 1 hard boiled egg sliced into quarters
  • 2 strips of turkey bacon or regular bacon cooked ( I am a regular bacon girl, no nitrates, hormones or steroids added)
  • 3-4 slices of fresh tomato ( grape tomatoes can be used as well summer is great for heirloom)
  • 1/4 cup fresh corn cut off the cob
  • 3 tablespoons mayo ( I use dukes because there is no added sugar)
  • salt + pepper to taste
  • juice of 1 lemon
  • scant 1/4 tsp garlic powder 
  • scant 1/4 tsp onion powder

( This salad is GREAT for lunches if you prep a bit on the weekend. Making a batch of hard-boiled eggs and bacon and cutting up some corn storing all of these in the fridge makes this a SNAP)

DIRECTIONS

  1. Place lettuce, tomato, egg, and corn and bacon on a plate and set aside
  2. For the dressing add 3 tbs of Mayo, salt, and pepper to taste, ass garlic powder and onion powder plus the juice of 1 lemon, I sometimes use half if it is a super juicy one. Taste as you go. Wisk together taste and adjust seasoning as needed per your taste.
  3. Top salad with 2 tablespoons of Mayo Vinaigrette and ENJOY

Crunchy Detox Salad

OMG where has this salad been all of my life!?!?!?!? I participated in this 5 day detox group and I have to say when I saw this salad I turned my nose up. I dislike cauliflower...but for real, I hate it and the smell! Don't even get me started. Cabbage also not a favorite of mine. 

But..... I tried it anyway for the sake of debloating after that Easter candy situation haha! 

Guess what!? I freaking loved this salad so much that I have eaten it 3 days in a row! I do not like to eat the same stuff, this sister needs variety. 

This one is a keeper, you could totally chop all this up and keep it in the fridge and eat off of it for a week without it going bad SCORE! Healthy meal prep made easy! 

Serves 4 Containers 1 Green 1 orange 

INGREDIENTS 

  • 2 cups chopped cauliflower 
  • 2 cups chopped broccoli
  • 1 cup red cabbage chopped
  • 1 cup carrots chopped
  • handful chopped fresh cilantro
  •  1/2 cup roasted salted almonds chopped
  • 1/2 cup roasted salted sunflower seeds 

DRESSING

  • 2 tablespoons of honey
  • 1/2 cup fresh lemon juice
  • 1/4 tsp garlic powder (optional)
  • Salt and pepper to taste
  • 4-5 tablespoons of olive oil 

DIRECTIONS 

  1. Place all chopped ingredients into a bowl and set aside
  2. In a bowl add honey, salt, pepper and lemon juice whisk well
  3. While whisking slowly drizzle olive oil into mixture until fully combined. Taste dressing and adjust seasoning if needed. 
  4. place 1/4 salad mixture in a bowl top with nuts and seeds, toss with dressing serve immediately
  • * I keep this salad in the fridge for a week and whisk up the dressing when I want to have it, takes only a few seconds. Dressing can be made ahead of time but I leave it out of the fridge otherwise it hardens due to the olive oil. I also keep the almonds seperate and add on when I am ready to eat it!  

Chipotle Sweet Potato & Apple Soup

The cool crisp air has arrived and that usually means heavier heartier meals to battle the cold weather! I developed this soup in mind for my November Challenge Group. I want to show how you can use simple inexpensive ingredients to create crave-able healthy meals that will not only satisfy your cozy cravings and appetite but also help you reach your health and fitness goals! If you would like to join the Eat. Drink. Get Fit. The Ultimate Thanksgiving Challenge please fill out the form at the top of the Page!

 

Ingredients

  • 3 Large Sweet Potatoes, peeled and small diced
  • 1-2 tablespoons of Olive oil
  • Salt and Pepper
  • 1/2 Red Onion Diced
  • 1 cup Shredded Carrots
  • 2 Fuji Apples diced with skin on
  • 1/2 tsp Siracha
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 40 oz Vegetable Broth

*Optional feta cheese and green onions for garnish

Directions

1. Preheat oven to 425

2. Place Sweet Potatoes on baking sheet with olive oil, salt and pepper roasting for 20-25 min or until tender

3. Add 1 tbs of olive oil to a saute pan on medium heat, saute apples, carrots & onions for 5- 10 minutes until the apples are soft.

4. while they are cooking add salt, cumin, garlic, & siracha

5. Combine sweet Potatoes, apple mixture and Vegetable broth to a blender and blend on high until smooth.

To make the soup thinner, just add more broth! Serve immediately & Enjoy! 

Greek Pasta Salad with Grilled Chicken

I absolutely love Greek flavors and my amazing Greek mason jar salads with orzo was in part inspiration for this pasta salad with an added protien kick!

I swear this pasta salad gets even better the next day!

I swear this pasta salad gets even better the next day!

21 day fix containers- 1 Yellow 1 Green 1 Orange .5 blue 1 Red 

INGREDIENTS

Dressing and Marinade

  • 1 package of high fiber pasta
  • 3 Tbs honey
  • 4 lemons plus zest
  • 1 cup red wine vinegar
  • 2 shallots
  • 2 tsp Dijon mustard
  • 2 tsp minced garlic 
  • 1 large handful of fresh cilantro
  • 1 small handful of fresh sage
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • 3/4 cup olive oil
  • 1 package of thin boneless, skinless chicken breast 
  • 1 cucumber chopped
  • 2 bell peppers chopped
  • 1/2 pint of cherry tomatoes
  • 2 cups of chopped spinach or other leafy green
  • 4 oz Feta cheese

DIRECTIONS

  1. Cook pasta according to package, drain and run under cold water place in a bowl
  2. In a seprate bowl, add chicken and set aside.
  3. Place the first 10 ingredients into a food processor or blender and blend until smooth, add the olive oil slowly to make a dressing
  4. place about 1/2 cup dressing (reserving the rest) on chicken and allow to sit for 15 minutes, mean while chop veggies and add to the pasta bowl
  5. Grill chicken and chop into bite size pieces
  6. Add the chicken, feta and remaining dressing to the pasta bowl, toss to coat and serve immediately. Store leftovers in the fridge ENJOY!

BBQ Chicken Pizza

I was so excited to make this pizza! BBQ chicken piza is a classic combo that you can now enjoy guilt free and feel good after you eat it! I love to make pizzas on Friday night! it is such a treat for our family and so easy to make. By Friday, I usually want a break from making a whole meal. Serve this with a side salad and you are done! Easy, peasy! 

These are also a perfect quick lunch on the weekend especially with leftover chicken from the week!

These are also a perfect quick lunch on the weekend especially with leftover chicken from the week!

Time: 15 minutes   Containers 1 Yellow, .5 Orange 1 Blue 1 Red 

INGREDIENTS

  • 1 whole wheat tortilla
  • BBQ sauce
  • 3-4 thin slices of fresh mozzarella cheese 
  • 4 oz leftover diced grilled chicken ( you can always use pre-cooked grilled chicken from the store)
  • 1/4 red onion (raw or sauteed, I prefer mine sauteed)
  • 1-2 tablespoons of shredded cheddar cheese

DIRECTIONS 

  1. Pre-heat oven to 425, place tortilla on sheet pan and toast in oven till crisp about 3-4 min ( note it is important to get it fully crispy or your pizza will be soggy, keep a close eye, they will burn easily)
  2. place sauce on crispy tortilla along with other toppings ( if you are working with cold leftover chicken, place in microwave to warm, that way it is warm all the way though)
  3. place pizza back into the oven just until cheese is melted. ENJOY!