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http://serious-fitness-programs.com/weightloss Follow Us On Facebook: https://www.facebook.com/TheSeriousfitness Tools and ingredients: black ceramic knife :http://amzn.to/2E50QoX Chickpeas: http://amzn.to/2Ak7yVR Tuna : http://amzn.to/2zj6HXm Dijon Mustard : http://amzn.to/2y2Usuo Olive Oil: http://amzn.to/2AkjFCi If you’ve resolved to eat healthier, a salad is probably your go-to nutritious meal. But it doesn’t take long to grow tired of the same old bowl of greens. Luckily there are plenty of creative mixes you can use to break from your SadDeskLunch routine: Below you’ll find 5 healthy salad recipes that you’ll actually want to eat. And thanks to satisfying fiber and protein, these recipes will help keep you full until quitting time. Here Are 5 Healthy Salad Recipes For Weight Loss 1 Chicken Salad Recipe With Lettuce And Tomato 420 calories (1 serving) Ingredients: 1 cup Romaine Lettuce, shopped 3 ounces chicken breasts 1 oz Crumbled feta 5 cherry tomatoes 1 tbsp olive oil 1/2 tsp. lime zest 1 tbsp. lime juice 1/8 salt 1/8 tbsp ground black pepper 1 bay leaf 1 slice of lime 1/4 avocado ¼ red onion Instructions: in a large pot full of water add chicken breast, bay leaf a slice of lime and salt. Bring the water to a boil and then reduce it to a simmer and cover the pot. Cook the chicken for 30 minutes, or until the inside isn't pink. Place chopped lettuce, red onion, tomatoes, Shreded Chicken, avocado, and crumbled feta cheese in a large bowl. In a small bowl, combine olive oil, lime zest, lime juice. Season with salt and pepper and toss the salad with the dressing and serve immediately. 2 Avocado shrimp salad recipe 410 calories (1 serving) Ingredients: 1 cup romaine lettuce, chopped 6 oz shrimp, uncooked or 3.6 oz boiled and peeled 2 cups of water 1/2 avocado 1/4 cup peas 1/4 red onion 1 tbsp olive oil 1 tbsp lime juice 1 clove garlic, minced 1 tsp. chopped fresh cilantro 1/2 tsp. Dijon mustard 1/8 tbsp salt 1/8 tbsp ground black pepper Instructions: Add water and a slice of lime to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from heat. Allow to rest for about 4 minutes, until all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain, peel and set a side. In a large bowl, add chopped romaine, avocado, tomatoes, red onion, peas shrimp and cilantro. In a small bowl, whisk together olive oil, lime juice, garlic, Dijon, salt, and pepper. Pour dressing over salad and toss. 3 Tomato Cucumber And Corn Salad 340 calories (1 serving) Ingredients: 1/4 cup. Corn 4 cherry tomatoes 1 oz small mozzarella cubes 1/2 tsp cilandro 1/2 cucumber 1 tbsp. white vinegar 1 tbsp olive oil 1/8 tbsp. garlic powder 1/8 tbsp salt 1/8 tbsp ground black pepper Instructions: In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. and serve. 4 Tomato Cucumber Feta Salad 250 calories (1 serving) Ingredients: 4 grape or cherry tomatoes, halved 1/4 cucumber, thinly sliced into half moons 1/4 red onion, thinly sliced 1/4 cup black olives 1 tbsp crumbled feta 1 tbsp lemon Juice 1 tsp. dried oregano 1/8 tbsp salt 1/8 tbsp ground black pepper 1 tbsp olive oil Instructions: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. and feta. In a small bowl, Combine, olive oil, lemon juice, and oregano and season with salt and pepper. whisking to combine. Drizzle dressing over salad. 5 Red bean and chickpea salad 450 calories (1 serving) Ingredients: 1/4 cup red Beans 1/4 cup Chickpeas 1/4 Red Onion /chopped 5 Cherry Tomatoes /halved 1 tsp Fresh Parsley /chopped 1 tbsp Olive Oil 1 tsp Vinegar 1/8 tbsp Salt 1/8 tbsp black Pepper 2 tbsp Crumbled feta Cheese Instructions: In a large bowl combine red onion, cherry tomatoes, the chickpeas, red beans , fresh parsley and feta. In a small bowl mixolive oil, vinegar, salt, and pepper. Drizzle dressing over salad. Enjoy! Music: Magic Hour licensed from audioblocks.com
⇨FULL RECIPE for Crispy Crunchy Roasted Chickpeas: http://bit.ly/CrunchyRoastedChickpeas ⇨My kitchen tools & more vegan faves: https://kit.com/samsfaves ⇨Join the mailing list for more fuss-free vegan recipes: https://itdoesnttastelikechicken.com/subscribe/ ♡ MY COOKBOOK: http://bit.ly/FussFreeVegan ♡ BLOG: https://itdoesnttastelikechicken.com/ ♡ FACEBOOK: https://www.facebook.com/itdoesnttastelikechicken/ ♡ INSTAGRAM: http://instagram.com/itdoesnttastelikechicken (@itdoesnttastelikechicken) ♡ PINTEREST: https://www.pinterest.ca/itdoesnttastelikechicken/ FREE EBOOK - 5 Vegan Bacon Recipes: http://bit.ly/VeganBacon Making oven baked chickpeas is one of the first recipes I tried when going vegan. But all of the crunchy roasted chickpea recipes I found were fussy, time consuming, and didn't even work! So in this video I show you my hacks on how to make crunchy chickpeas that are super easy, and result in perfect crispy roasted chickpeas everytime. Healthy roasted chickpeas are one of favourite snacks, and is a much better option than potato chips while still getting that salty snack. Omnomnom! Clip used: "LA CUCARACHA version Ingles/ English version ": https://youtu.be/TvYAYnBxaV8
Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing. RECIPE: https://www.jessicagavin.com/grilled-mexican-street-corn-salad/ Instagram: https://www.instagram.com/jessica_gavin/ Facebook: https://www.facebook.com/JessicaYeeGavin Twitter: https://twitter.com/jessica_gavin Pinterest: https://www.pinterest.com/foodiegavin/
An easy way to make this very useful addition to your cooking.
Watch more Grilling Recipes videos: http://www.howcast.com/videos/188568-How-to-Make-Grilled-Ribs What's better than ribs? Ribs that you cook on an outdoor grill. Step 1: Choose your ribs Decide if you want beef, pork, or lamb ribs. Then choose a cut: The meatiest pork ribs are spareribs, which are larger but less tender than baby back ribs. As for beef, short ribs are usually less expensive than pork ribs. Lamb ribs are often sold as Denver ribs and come from the lamb's breast and belly. Step 2: Remove the membranes Rinse the meat, pat it dry with paper towels, and pull off the silvery membrane – also known as silverskin – with your hands. Step 3: Prepare a rub Mix together whatever combination of dry seasonings you like and rub a generous amount of it into the meat with your hands, or use a prepared rub from the market. Then wrap the ribs in plastic and refrigerate them for at least two hours so the rub has time to penetrate the meat. Tip Instead of using a dry rub, you can also marinate the meat overnight. Step 4: Let the ribs stand Take the ribs from the fridge, unwrap them, and let them stand for about 20 minutes before putting them on the grill. Step 5: Fire up the grill Get the grill ready. Ribs should cook slowly, bone-side down, over low, indirect heat. For a gas grill, preheat on high for 20 minutes, then turn off the middle burners and set the others to low. For charcoal, wait until the coals begin to turn gray and then push them into two piles on either side of the basin and cook the ribs on the center of the grate. Tip For wood-smoked ribs, soak a handful of wood chips in water for 30 minutes to an hour. Then, sprinkle them on top of the coals or put them in your grill's smoker box after the first half-hour of cooking. Step 6: Cook Let the ribs cook, covered with the vents open, one to two hours for gas grills and two to three hours for charcoal. You'll know they're almost done when the meat begins to separate from the bone. At that point, brush them with barbecue sauce if you like; don't do it earlier or the sugar in the sauce will burn. Tip Test for doneness by cutting off one rib; if it's whitish-pink in color and juicy, the meat is done. Step 7: Let them rest Remove the ribs from the grill, place them on a platter, cover it with foil, and let them rest for 10 minutes before serving. Put out a barbecue sauce for dipping – and lots of napkins! Did You Know? In 1986 a Florida man set a Guinness Record for holding the largest beef barbecue, serving 50,000 people in one weekend.
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Produced in Partnership With: Megan Roosevelt, RDN & Healthy Grocery Girl | HealthyGroceryGirl.com