Southwestern Bean & Corn Salad

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First off, Happy New Years!  One of my new years resolutions is to eat and be healthy–just like every other year. So of course the first thing I think of is all the “healthy” recipes I will be making!  The holiday season and food seemed like it was never coming to an end so I decided to do a 14 day detox challenge.. BUT that doesn’t mean starving yourself. I am just staying away from all kinds of white breads/starches, processed foods, dairy products, and alcohol. Also, I will be eating extremely “clean”. I will be positing all kinds of healthy, delicious, and satisfying dishes Stay tuned!

Yield: 3

Ingredients:
1 can Kidney beans; rinsed & drained
1/2 can sweet corn; rinsed & drained
1/2 medium red onion; chopped
1/2 cup red bell pepper (about 1/4 of large pepper); chopped
1/4 cup cilantro; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
1 tsp basalmic vinegar
1/2 lemon

Steps:
1. Rinse and drain corn and beans. Mix in bowl with bell pepper, cilantro, salt, pepper, garlic powder, olive oil, and vinegar. Mix until combined and then squeeze in 1/2 of lemon.

Smoked Salmon, Avocado, & Spinach Panini

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After my workout this morning I was craving my favorite bagel, a lox bagel! I try to stay away from bagels as much as possible and almost never buy them just because of all the carbs..but that doesn’t stop me from creating a healthier version of my favorite breakfast/lunch. This panini sandwich can almost be eaten for any meal of the day….not to mention it is healthy for you and it is a great way to end 2013! Happy New Years Eve!

Yield: 1 or 2 (depending on how hungry you are!)

Ingredients:
2 slices of whole wheat bread
1 laughing cow cheese wedge (I used French Onion flavor)
3 ounces smoked salmoin
1/2 avocado; sliced and seasoned with salt and pepper
1/4 cup spinach; about 8-10 leaves
1 tsp olive oil

Steps:
1. Heat a skillet with olive oil. Spread 1/2 cheese wedge on each slice of bread. Add avocado, smoked salmon, and spinach and grill on skillet on each side for about 2 minutes (or until grill marks are made). I used the bottom of a frying pan to press on the sandwich while grilling to get good looking grill ridges! Flip sandwich and repeat for 2 more minutes. Slice in half and enjoy!

Bay Shrimp Stuffed Avocados

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I love all kinds of seafood, especially shrimp so I was excited to come up with this delicious lunch idea. This is so easy to make and its healthy too. You can serve this as an appetizer, snack, or you can even make a meal out of it!

Yield: 4

Ingredients:
2 large avocados
1/2 lb fresh bay shrimp
1 lemon
1 Tbsp chives; chopped
1/4 cup red onion; chopped
1/4 cup cucumber; chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Cocktail sauce (optional)

Steps:
1. In a medium size bowl, add shrimp, chopped onions, chopped cucumbers, chives, salt, pepper, garlic powder, and the juice from 1 lemon. Stir and put in fridge to chill for 10 minutes.

2. In the meantime, with a sharp knife slice the avocados in half (long-ways) and take the pits out. Spoon out some of the avocado near the pit indent so the avocado can hold more shrimp. Then with a spoon, add the shrimp and serve! You can also add cocktail sauce on top if you prefer!

Peanut Butter & Jelly Oatmeal

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Yield: 1

Ingredients:
1/4 cup quick oats
1/4 cup almond milk
1 tsp pure maple syrup
1 Tbsp peanut butter
2 tsp berry jelly
Dash of cinnamon

Steps:
1. In a small saucepan, heat milk until warm and then add oats. Stir constantly and add maple syrup, peanut butter, jelly, and cinnamon until oatmeal thickens. Serve in bowl and top with more peanut butter and jelly!

Open-Faced Kale & Asparagus Omelet

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If you’re looking for a hearty, nutritious breakfast that will satisfy you until lunch, then you would love this nutrient-packed breakfast!

Yield: 1

Ingredients:
1 tsp olive oil
1 egg
1 egg white
1/4 avocado; sliced
2 asparagus spears; washes and sliced
1 cup baby kale
1 Tbsp low-fat sharp cheddar cheese
Salsa or chopped tomato (optional)
Salt and Pepper to taste

Steps:
1. In a small frying pan on medium heat, add olive oil and asparagus spears. Season lightly with salt and pepper. Cook for 5 minutes and then add baby kale until wilted. In a small bowl, whisk egg and egg white and season lightly with salt and pepper.

2. Add egg batter and with the pan swirl around so egg is evenly coated the pan. Let cook for 3 minutes or until mixture is well set but still wet. The easiest way to flip omelet is to get two spatulas on both sides of omelet and quickly flip. Only cook for 1-2 minutes and slide omelet off of pan and onto plate. Add avocado, cheese, and salsa (or chopped tomatoes). Delicious & nutritious!