It’s that time of the year again and we have all forgotten how much work we put in for our summer bodies but don’t let go now! For those of us that will be spending Christmas in Nigeria we need to shed those extra winter pounds and get ready for the beach! For everyone else still in the cold, theres no reason to give your self extra work come spring – so here are a few our favorite healthy recipes to help you get going.
Strawberry Breakfast Yogurt
1 1/2 Cup Non-Fat Greek Yogurt
2 Tbs Honey
1 Cup Fresh Strawberries, chopped and Hulled
4 Slices Whole Grain Bread
Fresh Fruit of choice to garnish (Peaches and Strawberries)
- Clean, Hull, and chop the fresh strawberries and process for a few seconds
- Add the blended strawberries to the Greek yogurt Along with the honey. Mix well using a spoon or fork. Place in a bowl.
- Toast Whole Grain bread and cut into strips to garnish around the yogurt dip along side fresh fruits for dipping. Add a drizzle of honey over yogurt if desired.
- Serve immediately and Enjoy!
EGG W/ SPICY AVOCADO SPREAD
This is one of my favorites! It’s super easy and will give you a ton of energy!
WHAT YOU NEED:
1 egg (boiled & sliced)
2 slices of tomatoes
1/2 avocado mixed with juice of 1/2 lime, cayenne pepper, salt & pepper
Handful of spinach
You can choose what your base is. Personally I go for a Bagel thin or a slice of wheat bread. It works great with English muffins too!
10-Minute Turkey Taco
Pre-made or homemade taco shells or tortillas
Taco seasoning (pre-made or homemade)
Toppings (lettuce, tomatoes, cheese, hot sauce, etc.)
Note: Quantities for ingredients will vary based on the number of servings you want to make and the amount of each ingredient you plan to use for each taco. As a rule of thumb, you can get about 12 tacos from a pound of ground beef, ground turkey, or similar meat product.
- Put the ground turkey in a large frying pan and cook it like you would ground beef. You can either mix the seasoning in before you put the meat in the pan, or you can sprinkle it on as it’s cooking. Chop up the meat with a spatula as you cook it so it is easier to chew. Then just wait for it to turn brown or white, depending on the grade of ground turkey you got.
- With your meat fully cooked, all you have to do is put your tacos together. Put the turkey in the inner part of the taco shells or tortillas, and then add your cheese, sour cream, tomatoes, or whatever else you want. If you are cooking for a family, just leave the toppings out on the counter. Then each person can choose what he or she likes.
- With your taco fully assembled, all you have to do is eat it. You could make some Spanish rice to go along with it, or you could turn your tacos into a salad.
Alternative: 10-Minute Turkey Nachos
For a slightly different take on this delicious classic, you could consider using the same ingredients to make turkey nachos. Instead of putting the ingredients in a taco shell, simply sprinkle them over a bed of tortilla chips. You could substitute nacho cheese for regular cheese, or you could melt cheese on top of the meat before you add the cold ingredients. Play around with your options until you have an awesome family meal underway.
Honey Grilled Salmon Topped with Roasted BBQ Balsamic Tomatoes
1 Large Salmon Fillet
1 Tbs Lemon Garlic Seasoning
1/2 Tsp Cayenne Pepper (optional)
Salt and Pepper to taste
1 Tbs Honey (Sometimes I use Agave as an alternative)
Cooking Spray Virgin Olive Oil
2 Cups Cherry Tomatoes
2 Tbs BBQ Seasoning (I used McCormick)
1 Tbs Balsamic Vinegar
1 Tbs Olive Oil
Salt and Pepper to Taste
- Preheat oven to 400F. Place aluminum foil on a bowl and add all the tomato ingredients. Mix and cover. Place in oven and bake for about 20 mins or until tomatoes are cooked to your liking.
- Spray salmon with cooking spray. Then Season with the seasoning and Salt and pepper. Do not add the honey yet. Grill on a stovetop for about 2 minutes on each side or until cooked through.
- Once cooked. Turn off grill. Add honey over Salmon. Remove and place on a plate. Top with roasted tomatoes and garnish with fresh green onions. Serve with a side of Brown rice or Quinoa. Enjoy!
Black Bean Salad
1 can (15oz) Black Bean, rinsed and drained
1 Avocado, chopped
1/2 Cup Yellow Sweet Peppers, chopped
2 Garlic Cloves (minced)
1/2 Cup Vine Ripe Tomatoes, Chopped
1 Small Onion (1/4 cup), chopped
1/4 Cup Fresh Cilantro (cut smaller)
Juice of one Lemon
2 TB Olive Oil
Salt and Pepper to Taste
Place all ingredients in a bowl and mix well. Serve and enjoy.
Avocado Stuffed with Crab Mango Salad
1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados
- Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeño, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
- Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
- Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that’s your thing.) Serve right away.TIP: To keep the avocado from sliding around the plate, cut a thin sliver of skin from the rounded side before filling the avocados. That flat portion will help keep the avocado steady on the plate.
We hope this helps get you back on your fit kick! We know we are getting back on our game!
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