Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Ingredients:
5 raw shrimp
2 sliced strawberries
14grams pecans
1/2tbsp olive oil
1tsp balsamic vinegar
1/2tsp honey
1/8-1/4tsp minced garlic
Salt
Balsamic glaze or balsamic reduction
Bowl of spring mix

Peel and devein the shrimp and rinse in cool water. In a small bowl mix together the olive oil, balsamic vinegar, honey & minced garlic – set aside. Slice up the strawberries and layer in a bowl with the spring mix and pecans (toasting them is optional). Heat a small skillet over medium heat. Lightly salt the shrimp and once the pan is hot add in the sauce mixture and then the shrimp. Cook each side until it turns pink – be careful because they cook QUICKLY! Add shrimp to premade salad and drizzle with balsamic glaze.

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad - only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Salt/Pepper
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens

Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!

Quinoa Fruit Salad – only 175 calories!

Quinoa Fruit Salad - only 175 calories!

Quinoa Fruit Salad – only 175 calories!

This is currently the ONLY way that I can get my 4 year old to eat Quinoa, but it’s a start!

Quinoa Fruit Salad – only 175 calories!

60grams precooked Better Body Foods tricolor quinoa

50grams pineapple

50grams strawberry

50grams blueberry

1tsp Better Body Foods agave nectar

Juice from half a lemon

In a small bowl combine the agave nectar & lemon juice. Cut up all of the fruit and mix together with the precooked quinoa and top with the lemon dressing!

Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!

Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!

Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!

Ingredients:

5oz raw chicken breast
1tbsp Better Body Foods agave nectar
1tbsp fresh lime juice
1/2tbsp soy sauce
1tsp Better Body Foods coconut oil
1/tsp Better Body Foods coconut palm sugar
1/8tsp minced garlic
1/8tsp onion powder
1/8tsp lime zest
Fresh ground pepper

Salad:
Bowl full of spring mix/greens of choice
Handful of blueberries
Handful of raspberries
1/4 of a chopped apple
10grams of pecans

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon

Combine the agave, lime juice/zest, soy, oil, sugar, garlic & onion powder in a small bowl. Season the chicken with some fresh ground pepper and place in a zip lock bag. Reserve 1/2tbsp of the marinade in a small dish(for basting) and pour the rest into the zip lock bag. Turn to coat the chicken. Allow to marinate in the refrigerator for at least 2 hours.

Preheat grill to medium-high heat. Grill the chicken breast for 8 or so minutes per side or until cooked through. While the chicken is cooking place the spring mix in a bowl with blueberries

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad – 300cal/18carb/14fat/32pro

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad - 300cal/18carb/14fat/32pro

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad – 300cal/18carb/14fat/32pro

Ingredients:

5oz raw chicken breast

1/2tbsp balsamic vinegar

1/2tbsp honey

1/4tsp extra virgin olive oil

1/2tsp minced garlic

1/8tsp onion powder

Dash of paprika

Fresh Ground Pepper

Large handful of spring mix

3 sliced strawberries

10grams of walnuts

 

Combine balsamic, honey, garlic, onion & paprika in a small bowl. Wash & dry chicken breast and season with fresh ground pepper. Place chicken in a zip loc bag and pour all but 1tsp of the marinade into the bag. Set the 1tsp of marinade aside to baste with later. Allow chicken to marinate in the refrigerator for at least one hour. Pre heat grill to medium-high heat and grill chicken for about 8 minutes on each side or until cooked through depending on chicken breast thickness. Serve with spring mix, strawberries & walnuts.

California Club Wrap & Strawberry Walnut Spinach Salad – 375cal/30carb/13fat/37pro

California Club Wrap & Strawberry Walnut Spinach Salad - 375cal/30carb/13fat/37pro

California Club Wrap & Strawberry Walnut Spinach Salad – 375cal/30carb/13fat/37pro

Ingredients:

3oz Raw Chicken Breast (I used Breast Tenders)

1 La Tortilla High Fiber/Low Carb Whole Wheat Tortilla

1 Slice of Jenny-O Turkey Bacon

20 grams of Avocado

2 Slices of Borden’s Fat Free Sharp Cheddar Cheese

3 Slices of Roma Tomato

50 grams of Fresh Strawberries

8 grams of chopped walnuts

2 Large handfuls of Spinach for wrap and side salad

Dijon Mustard

 

Directions:

Preheat oven to 400 degrees. Wash & dry chicken breast, season with some fresh ground pepper and bake on a lined baking sheet with the strip of bacon for 12-15 or until cooked through. While chicken is cooking, cut up the avocado & slice up the tomato. Once chicken is done layer the tortilla with Dijon mustard, spinach, chicken, bacon, cheese & avocado. Roll it up and pop it in the oven for a few minutes, just until the cheese is melted. Cut it on a diagonal and serve with a side salad of sliced strawberries & chopped walnuts on top of fresh spinach. I added some fresh ground pepper and lemon juice to mine.

Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. 375cal/26carb/10fat/40pro

Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. Perfect lunch and made from start to finish in only 25 minutes! 375cal/26carb/10fat/40pro

Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. Perfect lunch and made from start to finish in only 25 minutes! 375cal/26carb/10fat/40pro

Ingredients: Chicken Tenders:

4oz of raw chicken breast tenders

20grams of panko crumbs

1 egg white

Spices: Dried basil, paprika & fresh ground pepper

Chipotle Lime Aioli:

75grams of @dannonyogurt Light & Fit Vanilla Greek Yogurt

Half a canned chipotle pepper in adobe sauce

Juice from 1/2 a lime

Salad:

50grams of baby spinach

50grams of strawberries

14grams of walnut

 

Directions: Preheat oven to 400 degrees. (Optional step – I browned my panko crumbs prior to using them in a skillet over medium high heat to give them some color) Wash and dry chicken tenders. Mix panko crumbs with some dried basil, paprika & some fresh ground pepper. Place egg white in a bowl. Dip chicken tenders into egg white and then roll in panko mix to coat. Bake on wire rack over foil lined baking sheet for about 12-15 minutes or until chicken is cooked through and panko is crispy. While chicken is cooking make the aioli dipping sauce by mixing the yogurt, lime juice and chipotle pepper until combined in a food processor. For the salad just slice up the strawberry & place atop of the baby spinach and top with walnuts plus some fresh ground pepper. I also used a little fresh lemon juice.

Grilled Caprese Chicken Salad with a Balsamic reduction – 315cal!

Grilled Caprese Chicken Salad with a Balsamic reduction - 315 calories!

Grilled Caprese Chicken Salad with a Balsamic reduction – 315 calories!

5oz raw chicken breast

1oz fresh mozzarella cheese

1 thick slice of tomato

1/2tbsp of olive oil

Juice from half a lemon

2 fresh basil leaves

1/4tsp of salt

Half a clove of garlic pinch of black/white ground pepper

Small bowl of baby spinach

 

In a food processor combine the oil, garlic basil leaves, lemon juice, salt, pepper and blend until pureed. Wash, dry chicken and season it with fresh ground pepper and place in a zip loc bag. Pour the mixture from the food processor over the chicken and allow to marinate for a few hours in the refrigerator. Preheat a grill to medium heat. Bring the balsamic vinegar to a boil in a small sauce pan and then reduce heat and simmer until it becomes a thick syrup, stirring often and making sure not to burn. Remove from heat & set aside. Grill chicken 8-10 minutes per side or until chicken is cooked through. About 3-5 minutes before the chicken is done place the cheese and tomato slice on top of chicken. Remove from heat and serve on a bed of baby spinach. Finally drizzle the balsamic reduction over the chicken and spinach.

Watermelon, Pomegranate & Raspberry Spinach Salad

Watermelon, Pomegranate & Raspberry Spinach Salad

Watermelon, Pomegranate & Raspberry Spinach Salad with a Balsamic & Mint glazed Chicken breast topped with toasted Pine Nuts & crumbled Feta cheese 330cal/23carb/7fat/36pro.

 5oz raw chicken breast

100grams watermelon

50grams raspberries

30grams pomegranate seeds

85grams baby spinach

7grams pine nuts

7grams crumbled feta cheese

1tbsp balsamic vinegar

1packet stevia

2 fresh mint leaves chopped

Fresh Ground pepper

 

Preheat oven to 400 degrees. In a small bowl mix the balsamic, stevia, mint and the add raw chicken that has been seasoned with fresh ground pepper. Allow raw chicken to marinate 5-10 minutes while the oven is preheating. Cook on a foil lined baking sheet for 20 minutes. While chicken is cooking cut up the watermelon and toast the pine nuts over medium-high heat. Once chicken is done cooking, allow to rest for 5 minutes. Layer spinach, watermelon, raspberries, pomegranate seeds. Slice the chicken breast and place on salad. Top with pine nuts & feta cheese.

Grilled Jerk Chicken Salad with grilled pineapple & vegetables!

jerkchickensalad

5oz raw chicken breast

2oz red bell pepper

1/4 red onion

4 pineapple slices

2tsp soy sauce

1tsp honey

Salt free Jerk seasoning mix

Bowl full of baby spring mix greens

In a small bowl combine the soy sauce & honey until well mixed. Cut up the vegetables and place in Ziploc bag. Wash & dry the chicken breast and season both sides with jerk seasoning mix. Place in the bag with vegetable and pour the soy mixture over everything. Allow to sit in the refrigerator for 1-2 hours. Preheat grill to medium high heat. Grill vegetables and chicken. The vegetables will cook faster so make sure to remove before burning. Chicken will cook 5-10 per side depending on chicken breast thickness. Add the pineapple slices to the grill for the last 5 or so minutes, flipping once. Slice chicken and serve on top of mixed greens with vegetables & pineapple.