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@thelittlehungrycaterpillar
2016年7月6日 星期三
one-bite-closer: Follow my new health/fitness/recovery...
confitdence: Made Aubrey’s mug pancakes again! Well actually...
from Tumblr http://ift.tt/29y9sJx via a870724776.over-blog.comMade Aubrey’s mug pancakes again! Well actually this was the 10th time already or something hahaha, they’re so delicious! I make them a little bit different now, just with oatmeal, banana, Greek yoghurt, soy milk and cinnamon (and honey as topping), I just like the taste even more this way! Again thank you so much Aubrey!
17 Exercises for Ton
17 Exercises for Toned Arms from fit4 http://ift.tt/29tQeD4 via a870724776.over-blog.com from Tumblr http://ift.tt/29zjY2w via a870724776.over-blog.com
how to get a thigh g
how to get a thigh gap in one week! Ar you looking for for the most secret way to lose weight? You found it! - Look at my page!!! from fit4 http://ift.tt/29tQa6x via a870724776.over-blog.com from Tumblr http://ift.tt/29sBLG3 via a870724776.over-blog.com
Salmon & Avocado Salad with Lemon Dressing
Craving something satisfying in a hurry? We’ve got you covered with our grab-and-go salmon & avocado salad with lemon dressing! In this recipe, clean, wholesome ingredients like wild salmon, avocado, and juicy tomatoes are thrown into a portable jar.
In addition to being a snap to make, the delectable dish spotlights one of our favorite superfoods: salmon. This nutrient-rich fish adds smooth, savory protein to the layered meal. A mouthwatering mixture of fresh lemon juice, olive oil, honey, and mustard dresses the salad wonderfully and adds serious zing to its flavor. Throw together these nutritious jars before a busy day and simply grab one as you rush out the door!
Salmon & Avocado Salad with Lemon Dressing
Yields: 4 servings | Calories: 267 | Total Fat: 21g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 206mg | Carbohydrates: 8g | Fiber: 4g | Sugar: 3g | Protein: 14g | SmartPoints: 9
Ingredients
-
Salmon & Avocado Salad
- 1 (6 to 8 ounce) can wild salmon, drained
- 1 avocado, pitted, peeled, and diced
- 2 cups loosely packed salad greens
- ½ cup shredded reduced-fat monterey jack
- ¾ cup chopped tomato
- 1 tablespoon freshly squeezed lemon juice (from half lemon)
-
Lemon Dressing
- 1 tablespoon fresh squeezed lemon juice (from half lemon)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- 1/8 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- ½ teaspoon dijon mustard
- 4 jars
Directions
Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.
Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.
Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.
Enjoy!
4.4.2.1
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from food5 http://ift.tt/29hcjB9 via a870724776.over-blog.com from Tumblr http://ift.tt/29zjQAf via a870724776.over-blog.comchocolate-and-peanutbutter: Balsamic Glazed Steak RollsTender...
Balsamic Glazed Steak Rolls
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out of this world delicious.
Ingredients
8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips
For the Rosemary Balsamic Glaze:
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
¼ cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons brown sugar
2 sprigs fresh rosemary
¼ cup Progresso™ beef flavored broth
Directions
Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked sweet potatoes make a great accompaniment.
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chocolate-and-peanutbutter: Balsamic Glazed Steak RollsTender...
Balsamic Glazed Steak Rolls
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out of this world delicious.
Ingredients
8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips
For the Rosemary Balsamic Glaze:
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
¼ cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons brown sugar
2 sprigs fresh rosemary
¼ cup Progresso™ beef flavored broth
Directions
Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked sweet potatoes make a great accompaniment.
maddisonm4d on weebly.com
via Tumblr http://ift.tt/29oodgC
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