Archive of ‘Mains’ category

Im Baaack with Macro Friendly Mexi Salad

Well well, apparenmexisaladtly when I said I was only going to post when I was really feeling it….that meant never! :/

I apologize for my absence, as it was not for lack of thought about posting but rather a scattered summer mind as well as schedule!!!

Anyway, it is time to put excuses aside and get back atter for this amazingly simple and deeeelicious go-to macro friendly meal of mine.

This is my signature salad (seems too good to call it that) and is old fave for me that has all the makings of a perfect cure to training meal boredom…( that is rainbowsaladif you love Mexican food…as I definitely dmexisalad2o 🙂

Don’t believe me? Check out its credentials ;p

  • Macro friendly
  • tastes like a cheat
  • fast to make ( and consume;)
  • Inexpensive
  • Ingredients that can be made/stored in bulk

Nuff said!

Macro Friendly Mexi Salad

Ingredients

  • 1 cup Spring greens mix
  • 4 oz Organic ground turkey
  • Preservative free taco spice ( 3 Tbsp to 1/3 cup water)
    Ingredients:
    1/2 cup chili powder
    1/4 cup onion powder
    2 tbsp. ground cumin
    2 tbsp. garlic powder
    1 tbsp. smoked paprika
    2 tbsp. kosher (or sea) salt
    1 tbsp. black pepper
    compliments of the The Country Cook
  • 1/4 cup Refried beans (I try and mostly use the organic ones by Pacific because they come in tetra packs instead of unhealthy aluminum cans)
  • 1 tbsp Bolthouse Farms cilantro avocado yogurt dressing (ranch works if you dont like cilantro (whats wrong with you!! jjk) ) Or sub in dairy free dressing and change the macros
  • 1/4 cup Salsa
  • 22 grams Sliced mushrooms
  • 30 grams Chopped red pepper
  • 15 g (approx 1/2 stalk) Green onion
  • 1/4 cucumber chopped
  • Optional – Sliced pickled jalapenos 1/4 cup , 15 g grated Paradise Island skim organic cheese ( both these are counted in the macro listing)

Directions

Saute mushrooms, onions, 1/2 of your peppers lightly. Add Ground turkey and cook until lightly browned. Add mexi spice and water boil then turn down and let simmer for 5- 10 mins (thickened up). Heat beans. Put salad mix in a bowl and toss with the other half of your peppers and the cucumber. Top with meat mix and beans, then the cheese. Finish with the dressing, salsa and jalapenos and be amazed…and delightfully full 🙂

Macros

Calories: 311

Protein: 34 g

Carbs: 19 g

Fat 11 g

Fiber: 6 g

Sugar: 5 g

Clean & Creamy Caesar Dressing – Vegan Optional

image  Happy sweet 16 friends…

2016 is officially underway and this is my first blog post of the new year, and although healthy and fitting for New Years resolution time… I am thinking the next post will have nothing to do with salad, as this appears to be my 3rd installment in a row on the subject :/

This recipe wasn’t even meant to be added here, but after posting a pic of the delicious roast chicken and Caesar dinner my Mom and I enjoyed last Sunday, a girlfriend asked if the recipe was on the blog…. being the die hard people pleaser, I just had to add it 🙂

This recipe is a clean and crisp version of the classic dressing and I am adding vegan substitute options as well…Enjoy! XOimage

Clean & Creamy Caesar Dressing (Vegan Optional)

Ingredients:

  •  1 Ripe avocado
  • Juice 1/2 lemon
  • 1 Tbsp Raw apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2-3 Minced garlic cloves
  • 2 Tbsp Extra virgin olive oil or avocado oil
  • 1/4 Sea salt or pink Himalayan salt
  • Ground pepper to taste
  • 1/4 cup water to thin out
  • Optional: 2 teaspoons anchovy paste
  • 2 Tbsp grated Parmesan or 2 Tbsp nutritional yeast for vegan

Method:

Add all ingredients to your food processor (or good blender in a pinch) and blend until smooth. Scrape sides with spatula and blend once more. Pour over fave healthy salad ingredients and….yum!

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Slimming New Year Salad with Cashew Hummus

image

Hello again friends, and probably for the last time in 2015!

The New Year is fast approaching and this is the first spare moment I have had to write…let alone make a healthy dish that isn’t just chicken tossed on lettuce.

I am sure you can all relate to the chaos that is Christmas time and what that can do to your routine. I had all these fabulous pictures in my head of me organizing my time to blog, along with working extra hours, making/buying gifts, wrapping said gifts, hitting the gym and socializing…

Apparently I thought I was super woman as well :/

Of course the usual instead happened. I worked more, socialized more, crammed in gifts and promptly picked up on of my client’s colds which halted my workouts and led to more comfort food than I’d care to admit!

NOT TO WORRY.

If my training as a coach has taught me anything, we ALL have slip ups…and always will. The main difference between people who bounce back and those who continue down that path is…don’t waste time wallowing. Get up, dust off your ego and get back at it! No crazy diet or slaving at the gym only to burn out in 2 weeks. Just start today with one whole day of healthy eating. Take your daily treats from 5 down to one then ditch them from there. Get back at a 20 minute workout that will leave you feeling empowered..not dying or too sore to workout the next day! Baby steps back and you will be there in no time, and actually want to stick with it.

For more help in this department…Try this tasty twist on the dreaded weight loss staple we call salad and while enjoying that, you can head over to my article on 5 Steps To Stay Motivated.

Slimming New Year Salad with Cashew Hummus

Salad

  • 1 Romain heart sliced thin
  • 1/4 Purple cabbage head diced in ribbons
  • 1/4 cup Pomegranate aerials or the seeds from 1/2 the fruit
  • 1/4 Avocado cubed
  • 1/2 Cucumber chopped
  • Top with fresh chives, a dollop of cashew hummus and sprinkle of chia seeds

Cashew Hummus

  • 1 cup raw cashews
  • 1/4 cup tahini
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/8-1/4 teaspoon cayenne
  • water

1. Soak cashews in a bowl of filtered water for at least three hours or overnight . Drain and rinse, then drain well and place in food processor.

2. Add remaining ingredients to food processor and puree until completely blended. The texture will be thick. Add water, 1/4 cup at a time, until desired thickness. When left thicker, this makes an excellent dip or spread too. Add your fave herbs for a different taste.

Christmas Orange Salad with Coconut Cream Dressing

imageTis the season friends …well, almost!

I know its only November, but with how early the stores start playing Christmas music and putting up holiday decorations, no matter how annoying it may be to some…you cant help but start thinking festive a little in advance.

With that in mind, I love Christmas and almost equally, I love Christmas oranges (aka.Mandarin/Tangerine oranges). They are delicious and much easier to peel and eat on the go compared to the regular orange varieties, however, it is unlike me to leave well enough alone, so I decided to create a tasty winter salad with them and top it off with a dairy free creamy coconut milk dressing…yum!

Salad may not be the first thing that comes to mind when you think of wintry foods, but after all those heavy and starchy comfort foods…it may be just what your body needs to de-puff and boost immunity in the season of people getting sick.

Christmas oranges pack a big punch of vitamin C, fiber, vitamin A and several times the amount of flavonoid anti-oxidants compared to regular oranges. So stay regular, and well with these delicious tangerine spheres of goodness!

P.S. This recipe is also excellent topped with baked chicken

Christmas Orange Salad with Coconut Cream Dressing

Ingredients:

  • 1 Bunch Romain lettuce
  • 1/2 Cucumber sliced and quartered
  • 1/4 Cup organic walnuts
  • 1/2 Pomegranate of aerials
  • 1 Christmas (Mandarin) orange peeled

Dressing:

  • 1 can full fat coconut milk (if you are dairy friendly and want easy…use organic plain yogurt)
  • 1 Tbsp Raw honey
  • Fresh grated lemon zest

Directions:

Place your can of coconut milk in the fridge overnight so the creamy thick part rises to the top, leaving the water below. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water within the can or add in a small amount to make your dressing thinner (you can use the leftover in smoothies). Add in your room temperature honey and lemon zest and whisk. Place your dressing in the fridge to set for 30 mins. If using yogurt, just add the honey and lemon to 1 cup of yogurt, mix and use desired amount. Wash and prepare veggies and fruit, top with dressing and walnuts and eat up!!

Dalyce – Your Holistic Lifestylist XO

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