We are in the peak of summer here in the northeast! It has been beautiful weather-wise, and the gardens are finally starting to produce. All that hard work finally begins to pay off! What better way to celebrate summers bounty than with cool, crisp vegetables and fruits, tasty grilled meat, fish, and poultry, and plenty of salads? Salads can get boring for many, as we tend to use the same ingredients and dressings. Below are some ideas to help you explore new combinations and flavors!
If you’re looking for our vasayo post, it can be found at the link.
Summer is also a time for many to get outdoors and increase physical activity. My husband and I are trying to explore new hiking trails and parks in our area. Even when we are traveling to see friends or family, we try to find a new place to walk or jog. It makes exercise seem like a new adventure each time, especially when blessed with seeing a particular animal such as a deer, which we saw close up last week. Beautiful! Remember that I am here for any of you who are struggling, both in person and on-line at www.reallivingnutrition.com/jamiemcdermott.aspx. As always, I love hearing from you and will be waiting to know your thoughts on the recipes! Happy summer!
Gingered Quinoa Chicken Salad
1 cup quinoa, uncooked
1 head butter or boston lettuce, chopped thinly
3 cups cooked chicken or turkey, cut into cubes
1 medium carrot, shredded
4 green onions, sliced
1 Tablespoon sesame seeds, toasted
1/3 cup canola or olive oil
1/3 cup rice wine vinegar
1 Tablespoon Splenda
1 Tablespoon soy sauce
1/4 tsp red pepper flakes
1 heaping Tablespoon fresh ginger, grated
1/4 tsp salt
Shake all ingredients in a tightly covered container.
Prepare ginger dressing. Cook quinoa according to package directions. Pour ginger dressing over lettuce, chicken, carrot and onions in a large bowl. Toss with the prepared quinoa. Sprinkle with sesame seeds and enjoy at room temperature or refrigerated.
Yield: Makes 6 servings.
NUTRITION PER SERVING: 340 calories; 20g fat (2g saturated fat); 60 mg cholesterol; 270 mg sodium; 19g carbohyrate (4g fiber); 22g protein.
Peachy Spinach Salad
Lime Yogurt Dressing (below)
6 cups chopped spinach
3 medium fresh ripe peaches, sliced thinly
1/2 of a medium red onion, finely chopped
Lime Yogurt Dressing:
3/4 cup low fat plain yogurt (Organic if possible)
3 Tbsp chopped fresh parsley
2 Tbsp lime juice
2 Tbsp apple cider vinegar
1/2 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
Mix all ingredients with fork or wire whisk.
Prepare dressing in large glass or plastic bowl. All remaining ingredients and toss. Cover and refrigerate 2 hours or until chilled.
Yield: Makes 6 servings
NUTRITION INFORMATION PER SERVING: 85 calories (15 calories from fat); 0g fat; 10mg cholesterol; 110mg sodium; 13g carbohydrate (4g fiber); 3g protein