Asian Chopped Salad

I have always loved the Asian slaw that comes on the side of many dishes at restaurants. This salad recipe turns the popular side into the main event.  By adding hearty chopped vegetables and spice rubbed grilled chicken, this Asian chopped salad can stand on it’s own or be a main entree for lunch or dinner.

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Asian Chopped Salad with Spice Rubbed Chicken and Peanut Vinaigrette

2 C Chopped Kale
1 C Cucumber ribbons (use potato peeler or mandolin)
1 C Carrot ribbons
1 C Shaved Brussel Sprouts
2 C Shredded Cabbage

(optional) handful of chopped Cilantro

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For Chicken

1-2 Chicken breasts
1 TBSP Turmeric
1 tsp Cinnamon
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper

Grill chicken and slice thinly
Peanut Vinaigrette

1/3 C Creamy Peanut Butter
1/3 C Toasted Sesame Seed Oil
1/3 C Red Wine Vinegar
1/4 C Coconut Aminos
1 TBSP Grated Ginger

 

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Superfood Rainbowl

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Who believes that vegetables have to be boring? I certainly do not. I love a vibrant, fresh bowl of real raw whole food – full of color, flavor and nutritional goodness.  Enter the Superfood Rainbowl. Okay, so it’s a fancy name for a salad, really. But when you look at all the colors , it is reminiscent of a rainbow. Rather than plopping all the vegetables in a bowl, I like to take a few extra minutes to make the plate look like a piece of art. Using a julienne slicer, spiral slicer, potato peeler, food processor or mandolin, you can turn a simple salad into something appealing to the taste buds as well as the eyes. Eating involves all of the senses and it is important to remember this when cooking. Try bringing out your inner artist next time you are preparing even the simplest dish!

 

 

 

 

Now and Then

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Above are my “Now and Then”  weight loss photos.  Both taken in Cancun 10 years apart and about twenty-five pounds apart. I initially lost over 30 pounds but, like any human being, my weight has fluctuated. Back when I was 19 (left) I remember a diet that consisted of many bowls of Honey Bunches of Oats cereal, frozen pizza, and other packaged foods that shall remain nameless. It was a very carbohydrate heavy diet. I have always had a huge appetite and love for food. I still eat a lot, but it is primarily vegetable and fruit based with clean sources of chicken, beef and fish and little to no grain/wheat or processed food. Don’t get me wrong, I still have cheat days where nothing is off limits. I indulge and then I am excited to get back to eating clean. I will always have to be conscious about what I eat and pull back on the reins when I am getting off track.

It’s strange to look back and see how far you’ve come. I think it is important to share my weight loss progress photos so others can see that I am not one of the genetically blessed who happens to love eating healthy. I love eating healthy because I am not genetically blessed and it has worked for me and changed the way I look at food. That is why I went to school for dietetics and want to help others.  It is also important to mention that the ” progress” or “after” part never ends. If eating healthy is a choice you make, you have to work at it daily. It is a journey with ups and downs. But it is worth the ride to feel great about yourself. I turn 30 this year and my hope is to be even healthier in my 30s than I was in my 20s. I have had anxiety about approaching this new decade of my life, but I believe the old saying that some things get better with age. I hope to be one of them.

Mexican Chicken and Vegetable Soup

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This is a spicy and tangy Mexican style soup full of antioxidants, high in protein and healthy fats.

Ingredients

1 Chicken Breast
1.5 Quarts Vegetable Stock
4 Cups Kale Chopped
1 Medium Sweet Potato Chopped
1/2 Cup Red Onion Diced
1/2 a Medium Jalapeno Sliced
2 Stalks Chopped Celery
1/2 Cup Halved Grape Tomatoes
1 Small Turnip Sliced Thin
Handful of Cilantro, for garnish
Fresh Lime or Lemon Wedge
Avocado, for Garnish
3 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Paprika
1 Tbsp Garlic, minced

Recipe

 Boil the Chicken Breast in vegetable stock with seasonings.
Once cooked and tender, allow to cool and shred chicken with a fork.
Set aside.
Meanwhile, Saute the sweet potato, red onion, celery and jalapeno in 2 tablespoons olive oil and garlic until beginning to soften.
Add sauteed vegetables to vegetable stock and cook on medium heat.
Add tomatoes, turnip, and kale. Allow to cook 30 minutes.
Return chicken to pot.
Garnish with cilantro, fresh lime and avocado.

Makes 8, 1 cup servings