Serves: 2

Ingredients

• 9 medium sized red beets, peeled
• 1 tsp sea salt
• ½ tsp pepper
• 1 tbsp olive oil

Directions

Preheat oven to 375^oc. Slice the beets into quarters and toss with oil, salt and pepper. Lay evenly on a baking sheet and bake for 25 minutes.

Nutritional Information

Per Serving: Calories:148, Fat:7g, Carbs:20g, Protein:3.5g

This recipe was submitted by:

Bianca Osbourne is a freelance writer, with a focus on female health and wellness; she writes passionately about the different types of birth control; and the best foods to eat for your skin and overall wellness.

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Roasted Beets

Serves: 4

Ingredients

• 4 cups shredded lettuce (the more green, the better)
• 1 cup diced tomatoes
• 1 diced avocado
• 2 chopped green onions
• 2/3 cup red kidney beans (canned – rinsed and drained)
• 2/3 cup reduced-fat shredded cheddar cheese (substitute soy shredded cheese if desired)
• 1/3 cup salsa
• 1/3 cup fat-free sour cream.
• 2 oz multi-grain tortilla chips (Break with hand)

Preparation

1. Mix lettuce, tomatoes, avocado, beans, green onions, and cheese in a large bowl.
2. Blend salsa with sour cream and drizzle over the salad.  Blend well.
3. Sprinkle chips over salad and serve!

Nutritional Information

Per serving: 280 calories, 30g carbohydrate, 13g protein, 12g fat

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Veggie Taco Salad

Serves: 6

Ingredients

• 1 bunch kale
• 1 tbsp olive oil
• 1 tsp salt (optional)

Preparation

1. Preheat oven to 350 degrees F
2. Line cookie sheet with parchment paper
3. Remove the leaves from the thick stems and tear into bite size pieces.
4. Drizzle kale with olive oil and sprinkle with salt or seasoning salt.
5. Bake until the edges are brown, 10 to 15 minutes.

Nutritional Information

Per Serving: Calories: 55, Fat: 3g, Carbs: 8g, Fiber: 1.5g, Protein: 2.5g

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Kale Chips

Ingredients

• 1 fresh peach, sliced
• 6 fresh strawberries
• 1 apple, sliced
• 1/2 cantaloupe – peeled, seeded, and cubed
• 1/2 honeydew melon – peeled, seeded, and cubed
• 1/4 yogurt
• 1 tsp fresh ground nutmeg
• 2 tsp honey
• 2 tbsps fresh lime juice
• 1 pint fresh blueberries, rinsed

Preparation

1. Blend on high the peach, strawberries, apple, cantaloupe, and honeydew until only slightly chunky.
2. Pour in the yogurt, nutmeg, honey, and lime juice and blend until smooth.
3. Divide the mixture evenly between 8 bowls.
4. Throw a few blueberries on top and enjoy cold.

Nutritional Information

Per Serving: Calories: 113, Fat: 2g, Carbs: 25g, Fiber: 2.5g, Protein: 1g

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Delicious Fruit Soup

Ingredients

• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 packet Stevia
• 4 (4 oz) skinless, boneless chicken breast halves
• 8 cups chopped romaine lettuce
• 2 oranges – peeled, segmented, and chopped
• 2 stalks celery, sliced
• 4 green onions, chopped

Preparation

1. In a mixing bowl, blend orange juice, lime juice, garlic, chili powder, cumin, and stevia.
2. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and marinate in the refrigerater for at least 2 hours. Refrigerate the remaining dressing.
3. Preheat an outdoor grill for medium-high heat.
4. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
5. Place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 mins each side, or until thoroughly cooked. Remove chicken from grill, and slice into thin strips.
6. Drizzle salad with remaining dressing and top with sliced chicken.

Nutritional Information

Per Serving: Calories: 238, Fat: 2g, Carbs: 26g, Fiber: 6g, Protein: 30g

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Outdoor Grilled Chicken And Citrus Salad

Ingredients

• 2lb bag chopped romaine lettuce
• 2 bunches radishes, sliced
• 1 bunch green onions, chopped
• 1 cucumber, chopped
• 3 tomatoes, chopped
• 3 stalks celery, chopped
• 1 (4.5 oz) can small shrimp, drained

Preparation

1. In a large bowl mix the romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Drizzle with your favorite light salad dressing  and enjoy!

Nutritional Information

Per Serving: Calories: 73, Fat: 1g, Carbs: 10g, Fiber: 4g, Protein: 8g

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Shrimp Side Salad

Ingredients

• 1 lemon, thinly sliced
• 1 tsp whole black peppercorns
• 2 skinless, boneless chicken breast halves
• 3/4 tsp thyme
• 3/4 tsp paprika
• 1/3 cup light mayo
• 1/4 cup sour cream
• 1/4 tsp coarsely ground black pepper
• 1/8 tsp ground nutmeg
• 1.5 cups fresh corn, cooked and cut from the cob
• 2 tbsps chopped fresh cilantro
• 3/4 cup diced orange bell pepper
• 1 minced jalapeno pepper

Preparation

1. Fill a large skillet with 1 inch water. Throw in lemon slices, peppercorns and thyme, bring to a boil.
2. Add chicken, reduce heat to low and simmer for 15 mins, until chicken is no longer pink. Remove chicken from liquid and set aside to cool.
3. In a separate, smaller skillet, roast the paprika over medium-low heat for 2 mins.
4. In a small bowl, blend together the toasted paprika, mayo, sour cream, ground pepper and nutmeg.
5. Cut up chicken into small slices and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Enjoy warm!

Nutritional Information

Per Serving: Calories: 230, Fat: 11g, Carbs: 19g, Fiber: 4g, Protein: 17g

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Mexican Style Chicken Salad

Ingredients

• 1/4 cup mayo
• 1/8 cup mustard
• 4 tsp sweet relish
• 2 – 16 oz cans pineapple chunks
• 1 tsp Cajun pepper
• 2 lbs Mixed greens blend

Preparation

1. In a small bowl, stir together mayonnaise, mustard, and relish.
2. In a separate bowl, stir together pineapple and Cajun pepper.
3. Place mixed greens into a large bowl. Pour pineapple mixture on top of greens and then pour dressing lightly over the salad.

Nutritional Information

Per Serving: Calories: 121, Fat: 5g, Carbs: 20g, Fiber: 4g, Protein: 2g

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Hawaiian Cajun Salad

Ingredients

• 4 cups high fiber bread cubes
• 1 cup chicken broth
• 1/4 cup chopped parsley
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1/8 teaspoon nutmeg
• 1 teaspoon tarragon
• 1/2 teaspoon paprika
• 1/2 cup chopped cranberries
• 1 cup chopped apple

Prep

1. In a skillet, sauté celery and onion in chicken broth until tender.
2. Remove from heat.
3. In a large bowl, combine remaining ingredients.
4. Stir in the onion, celery and broth mixture.
5. Spray a two-quart baking dish with nonstick spray and spoon in mixture.
6. Cover and bake at 350 degrees for 20 minutes, then uncover and bake for an additional 10 minutes.

Nutrition Information
Per  1/2 cup serving
Makes 10 servings
Calories: 81

Special thanks to Kim from Getting2Goal.com for this recipe!

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Apple Cranberry Stuffing

Serves 4

Ingredients
4 tablespoons grape seed oil
½ cup orange juice, fresh squeezed
1 tsp tarragon
1 tsp Dijon mustard
1 tsp honey
12 cups lettuce, chopped
8 ounces wild Alaskan Salmon filets, cooked
8 tablespoons goat cheese, crumbled
2 medium oranges, sectioned

Prep

1. Combine grape seed oil, orange juice, tarragon, mustard and vinegar in a bottle and shake to combine.
2. Toss lettuce with 3/4 of the vinaigrette and season with salt and pepper.
3. Plate lettuce and then top with salmon, oranges and goat cheese. Drizzle with dressing if salad is a bit dry.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 374
Total Fat: 21.14g
Cholesterol: 48mg
Sodium: 209mg
Total Carbs: 19.85g
Dietary Fiber: 3.99g
Sugars: 15.57g
Protein: 22.09g

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