Summer Salads
Summer Salads
Since I am a teacher I get the summer off..... for the first three weeks I eat anything I want in quantities that helps me feel like I'm on the vacation I need to regroup and relax but then I gain 5lbs and I go back to a more moderate eating diet for the rest of the summer. That means salads for lunch or dinner. Of course even my salads must be hearty and satisfying so I like this Greek Salad especially to take to the beach.
Greek Salad:
Chick Peas 1 can drained
Mint leaves 1/2 cup chopped
Greek Feta 5 oz cubed
Olive oil 2-3 tablespoons
Tomatoes 3 small chopped
Roasted Peppers 1 jar drained and chopped
Lemon Juice 2 tablespoons
Sea Salt and cracked pepper
Kalamata Olives pitted
I like to keep this in the fridge and use it over greens and fresh chopped peppers for an easy fast meal.
Mexican Rice Bowl
Combine:
1 lb bag frozen corn or use roasted corn thawed
15 oz can black beans . drained
2.5 oz fresh cilantro chopped. about a full cup
3 tbs olive oil
3 tbs fresh lime juice
1tbs cumin
1 tsp sal and pepper
2 bell peppers chopped to about the size of the corn
3-4 small fresh or roaster jalapenos peppers seeds removed and chopped
Add a cup of the above to a cup of brown rice for each potion makes about 8 portions
add avocado, shredded cheddar, and salsa to garnish
Since I am a teacher I get the summer off..... for the first three weeks I eat anything I want in quantities that helps me feel like I'm on the vacation I need to regroup and relax but then I gain 5lbs and I go back to a more moderate eating diet for the rest of the summer. That means salads for lunch or dinner. Of course even my salads must be hearty and satisfying so I like this Greek Salad especially to take to the beach.
Greek Salad:
Chick Peas 1 can drained
Mint leaves 1/2 cup chopped
Greek Feta 5 oz cubed
Olive oil 2-3 tablespoons
Tomatoes 3 small chopped
Roasted Peppers 1 jar drained and chopped
Lemon Juice 2 tablespoons
Sea Salt and cracked pepper
Kalamata Olives pitted
I like to keep this in the fridge and use it over greens and fresh chopped peppers for an easy fast meal.
Mexican Rice Bowl
Combine:
1 lb bag frozen corn or use roasted corn thawed
15 oz can black beans . drained
2.5 oz fresh cilantro chopped. about a full cup
3 tbs olive oil
3 tbs fresh lime juice
1tbs cumin
1 tsp sal and pepper
2 bell peppers chopped to about the size of the corn
3-4 small fresh or roaster jalapenos peppers seeds removed and chopped
Add a cup of the above to a cup of brown rice for each potion makes about 8 portions
add avocado, shredded cheddar, and salsa to garnish
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