Here’s a wonderful habit to make – enjoy tacos wrapped in lettuce rather than tortillas! It’s just as quick and easy as throwing your taco filling in a traditional tortilla and it will help you along your quest to slimming down, toning up and growing your natural energy reserves!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 6
2 pounds large shrimp, peeled and deveined
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon dried Italian seasoning
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon sea salt
1 tablespoon olive oil
1 avocado, mashed
2 teaspoons lemon juice
2 tablespoons almond milk
1 head Butter Lettuce
¼ cup Green Cabbage, shredded
Instructions
1. Arrange the shrimp on skewers. Mix the seasonings in a small bowl and sprinkle over the shrimp.
2. Heat a grill pan over medium-high heat and add the olive oil. Add the skewers of shrimp and grill each side until pink and cooked through.
3. In a bowl, combine the mashed avocado, lemon juice, almond milk and a sprinkle of sea salt. Mix until smooth and creamy, adding additional almond milk as needed.
4. Assemble the tacos with a large butter lettuce leaf, a handful of shredded cabbage and 6 grilled shrimp. Drizzle each taco with the avocado sauce. Enjoy!
Nutrition
One serving equals: 212 calories, 8g fat, 508mg sodium, 6g carbohydrate, 3g fiber, 1g sugar and 29g protein
Here’s a delicious new take on chicken salad. The chicken is poached in white wine to be tender and flavorful. Find fresh greens and an assortment of colorful veggies to add to your salad, don’t limit yourself to the ingredients listed below.
Something magical happens when you poach chicken in wine and the serve it over a bed of vibrant produce…try it and see!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 6
For the Wine-Poached Chicken
2 quarts low sodium chicken broth
4 cups white wine
2 yellow onions, halved
4 cloves Garlic, smashed
3 sprigs fresh thyme
3 boneless, skinless chicken breasts
For the Pomegranate Mixed Greens Salad
6 cups Mixed Greens
½ cup pomegranate seeds (arils)
3 tablespoons roasted, salted pepitas
½ cup jicama, peeled and chopped
2 avocados, pitted, peeled and chopped
Classic Balsamic Dressing
Instructions
1. Place the broth, wine, onions, garlic and thyme in a large pot over medium heat. Bring the mixture to a boil, then gently add the chicken breasts one at a time. The chicken should be fully covered by the liquid, add more broth if needed. Return to a boil.
2. Once the liquid boils, turn off the heat and cover the pot. Allow the chicken to poach for 30 minutes, then use a slotted spoon to remove the chicken and onions from the liquid. Once cool enough to handle, shred the chicken and slice the onions. Combine the chicken and onion in a bowl and generously season with freshly cracked sea salt and black pepper.
3. On each salad plate arrange a bed of mixed greens and top with pomegranate seeds, pepitas, jicama, avocado and a scoop of the chicken. Drizzle with Classic Balsamic Dressing and serve immediately. The chicken will keep up to 3 days in the fridge. Enjoy!
Nutrition
One serving equals: 394 calories, 18g fat, 143mg sodium, 12g carbohydrate, 5g fiber, 4g sugar, and 44g protein
Looking for a crispy, crunchy snack that won’t derail your fitness results? Look no further than this simple recipe for Easy Pickled Radish. Enjoy these sliced over your next salad, sprinkled over braised meat, or enjoyed straight out of the jar!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 4
1 bunch radishes
3 cloves Garlic
½ teaspoon black peppercorns
½ teaspoon celery seeds
¾ cup apple cider vinegar
¾ cup water
3 tablespoons raw honey
2 teaspoons sea salt
Instructions
1. Slice the tops off of the radishes and thinly slice into rounds. Place the radish rounds in a pint-sized canning jar. Slice into the garlic cloves in multiple places, then put on top of the sliced radishes. Top with the peppercorns and celery seeds.
2. In a small saucepan, combine the vinegar, water, honey and sea salt. Place over medium heat and stir constantly until it comes to a boil. Pour the mixture over the radish rounds.
3. Allow the mixture to come to room temperature. Serve immediately or keep in the fridge for up to 2 weeks. Enjoy!
Nutrition
One serving equals: 17 calories, 0g fat, 3g carbohydrate, 194mg sodium, 2g sugar, 0g fiber, and 1g protein.
Don’t allow past failures get you down. It can be frustrating waiting for results, but by a combination of cardio exercises, a healthy diet, and the right resistance workouts, you will reach your goal. Never. Give. Up.
Here’s a tasty way to serve up fresh green beans. Smokey bacon and tangy mustard give these tender-crisp green beans memorable flavor. This side dish pairs perfectly with steak or chicken on the grill or alongside a lettuce wrapped burger. Enjoy!
Courtesy of RealHealthyRecipes.com
What you need
Servings: 6
2 lbs green beans, trimmed
6 slices bacon
1/2 cup yellow onion, sliced
2 Tablespoons apple cider vinegar
2 Tablespoons whole grain mustard
½ teaspoon sea salt
¼ teaspoon black pepper
Instructions
1. Bring a large pot of water to boil. Add the green beans and cook for 5 minutes. Drain the beans into a colander and place under cold water for 20 seconds.
2. In a large skillet, cook the bacon until crispy over medium-high heat. Remove the bacon from the skillet, leaving the bacon drippings, and chop into 1-inch pieces.
3. Return the skillet to medium-high heat and cook the onions in the bacon drippings for 5 minutes, or until tender. Reduce the heat to low and add the vinegar, mustard, salt and pepper, stirring until fully combined. Add the green beans and the bacon pieces and mix well. Serve and enjoy!
Nutrition
One serving equals: 158 calories, 8g fat, 12g carbohydrate, 6g fiber, and 10g protein.