How to Make the Perfect Salad

Honestly, I am not a huge fan of making salads because I am a bit lazy when it comes to chopping veggies.  But I always love the end result and that keeps me chopping away!  I have found that my favorite salad doesn’t just include greens and veggies- it takes a specific equation.  Here is how to make the best salad!

1. Start with the basics.  Kale, spinach, or a spring mix are my usual go-to’s.

2. Pack in the veggies.  I always add carrots and celery, but love to also incorporate seasonal veggies.  Another thing I’m obsessed with adding are marinated asparagus spears!

3. Sprinkle in something sweet (sparingly).  Adding a little sweetness to a salad makes it a lot more enjoyable if you don’t typically like greens.  I add either a little chopped apple, some citrus, or dried cherries or craisins.  But remember not to cancel out the salad with added sugar (no matter how natural it may be).

4. Make it filling.  Bleu cheese is my favorite way to add some protein to a salad, but I also enjoy adding grilled chicken or parmesan cheese to make the side dish into a meal.

5. Go nuts!  Adding some chopped walnuts, sunflower seeds, or slivered almonds gives an unexpected crunch to keep the salad exciting!

7. Drizzle on the dressing.  In my experience, I have found store bought salad dressing to be overpriced and packed with calories and sugar.  The easiest dressing to make is the usual vinaigrette of olive oil and balsamic vinegar- and add herbs if you want!

Don’t forget these salad essentials:

        

salad plates              //        salad bowl set       //       salad serving set

                           

stainless steel salad spinner //  salad dressing shaker // gold dipped salad serving set 

And that is all it takes.  I love making salads throughout the Spring and Summer months when I want a lighter meal.  Stay tuned- I’m sure I will be sharing some of my specific favorite salad recipes in the near future!

XO,

L

Fasting Day Essentials

Fasting days sound really crazy, I get that.  But when prepared, they can be a great reset (see my original post on intermittent fasting here)- and with the right essentials, 500 calorie days don’t have to be as painful!  Here are my 6 “must haves” when planning for a fasting day:

Fasting Day Essentials by newmansnest featuring OXO

kate spade water bottle //wild sweet orange tea //pop-up vegetable steamer//

                      blender // substantial salad cookbook // mug

1. Mug: To take my mind off of hunger, I drink a lot of hot water and tea.  There is something so comforting about sipping on a hot drink and it feels like such a splurge.

2. Tea: As I mentioned with the mug, I drink a lot of tea to curb hunger.  My favorite tea so far is mint tea, and the wild sweet orange tea shown below (thank you, Katie, for getting me hooked on that one!)

3. Blender: Normally on a fasting day I have one meal that is a blended drink.  I limit the fruits and use a vegetable base (kale and/or spinach).  I sometimes add a scoop of protein powder (my favorite is Usana Nutrimeal).

4. Substantial Salad Cookbook:  Although it is on my wishlist, I can’t say I have used this cookbook!  I think it looks wonderful.  But what I was getting at was that I usually have a salad for one meal.  Salads are extremely filling- but beware of all the toppings!  Instead of any store bought dressing, I usually drizzle on balsamic vinegar.

5. Vegetable Steamer:  This is pretty self explanatory!  I am pretty decent about eating raw vegetables, but I have found that when they are steamed, it feels more like a “meal” and less like just a snack.

6. Water Bottle: I drink SO MUCH WATER on fasting days.  As I have already mentioned, I drink it hot but also I try to fill my water bottle at least 2 times throughout the day.  Gotta flush those toxins!

XO,

L

500 Calories no.3

Today on MSN’s homepage was a link to Natural Health Magazine’s article titled “10 Secrets of People Who Never Get Sick” by Gene Stone.  Guess what one of the secrets is?  Detox regularly!

Digestive issues, fatigue, breakouts or muscle pain are often signs that you could benefit from a detox program, most of which require you to limit meats and avoid wheat, sugar, dairy, caffeine and alcohol. – Gene Stone

source

Isn’t that interesting?  That just adds one more reason to why I continue to detox once a week.  Today’s menu looks like this:

Breakfast

cottage cheese (1/2 cup, 110 calories)

Lunch

chocolate protein smoothie (I use Usana Chocolate Nutrimeal but limit to only 1 scoop instead of the actual serving size of 3 scoops) with raw cacao powder and spinach (120 calories)

Snack

whole apple (75 calories)

Dinner

spinach salad with avocado, carrots, pickled asparagus, parmesan cheese, and white balsamic vinegar as dressing (2 cups, 200 calories)

Total: 505 calories

Would you try a 500 detox day if it meant not getting sick?  I would love to know!

500 Calories No.2

One of my favorite recipes to make on an intermittent fasting day is a green smoothie.  I know they are all the rage these days but that’s not why I make them!  I find it hard to fit in all of my vegetable servings in a day and if there is a way to disguise them, I am all for it.  And even the hubby will eat this because the color isn’t that of grass (adding berries is the trick).  Also, adding avocado does wonders for the texture- it makes the smoothie extra creamy but I promise you won’t even taste it!  So here it is- my favorite green smoothie.

Green Smoothie

makes 2 servings

1/2 avacado

1 cup spinach

1 apple

2 carrots

1/2 cup frozen mixed berries

1 cup water

Combine all ingredients in blender.  Blend for as long as it takes to get the desired consistency (you may need to add extra water).

Each serving is only 135 calories and is packed with nutrients!

Do you have a favorite smoothie recipe?

Valentine’s Dinner: Pendleton Whiskey Steak, Roasted Shallot Aioli, and Creamy Mashed Potatoes

The crowded restaurants on Valentine’s Day are so not romantic- so why, oh why, do reservations become scarce and couples flock to nearby eateries? I simply do not understand it.  We spent our Saturday dinner at home (we did go to the ballet after dinner, so I guess I shouldn’t be giving people too much flack for going out on Valentine’s!)  Since Valentine’s was on a weekend this year, I figured I may as well take my time and try out some new recipes, and let me tell you- this meal is full of keepers! I found the recipe for the steak and aioli here but I will list them below as well.  The mashed potatoes were made up but seriously, I think I will always make them this way from now on.  There is a secret ingredient that makes them super creamy and flavorful (hint: it may involve cheese…)

Pendleton Whiskey Steak
2 10-12 oz strip loin steaks or T-bone
1 tablespoon black pepper, freshly ground
1 teaspoon kosher salt
1 tablespoon clarified butter or vegetable oil
1 tablespoon chopped shallots
1 cup Pendleton Whisky
2 tablespoons whole butter, unsalted

Trim all excess fat and sinew from meat. Run whole pepper through a pepper mill for a fresh cracked pepper flavor and place in a shallow dish. Salt the steaks lightly on each side, then press each side into the cracked pepper to create a pepper crust. Heat pan to high on stove top. When pan is hot, add butter or oil. Sear the steak, flipping after one and a half minutes. Steak should be dark brown on the outside. At this point, the whole pan can go into the oven (make sure pan handle is heat-resistant). Cook in the oven at 350 degrees for 2-5 minutes, depending upon the desired temp/finish (rare, med-rare, med, well, etc). Use meat thermometer if necessary. Take out of the oven and remove the steaks from the pan. Let them rest for 5 minutes. While the meat is resting, add shallots to the pan and sauté briefly, de-glaze the pan with Whisky, careful to add whisky away from open flame and be prepared when returning pan to flame in case of a flare up (mine has never done this, but be aware). Reduce until almost dry and finish sauce by melting butter into it. Don’t let the sauce simmer after butter has been aded or it will separate. Optional: slice steak on a bias and fan out or serve as is. Pour whisky sauce over the top. Drizzle the roasted shallot aioli over steak (see recipe below – very simple, worth it!)

Roasted Shallot Aioli
2-3 shallots
3 egg yolks
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup sour cream
1 tablespoon horseradish
1 tablespoon chef’s salt (mixture of salt, pepper and spices, usually paprika and powdered garlic) I used Johnny’s Seasoning Salt

Roast shallots in a 325 degree oven. How? Peel and trim to the same size and toss with a little olive oil, pepper and fresh herbs. Place on a piece of aluminum foil into a pillow and roast in the oven for 45 minutes. Remove from the oven and puree shallots in food processor. Add egg yolks, sour cream, horseradish and chef’s salt. Quickly mix these ingredients. With machine running slowly, drizzle in the oil until it is all incorporated.

Creamy Mashed Potatoes
4 large red potatoes, skins left on
5 cups water with 2 teaspoons of salt
1/2 cup milk
1 5.2 ounce package Boursin cheese (I used the Garlic and Fine Herbs kind)

Roughly chop the potatoes and boil in the salted water until tender. Drain water and mash potatoes with masher or use mixer. Add milk and cheese and mix until incorporated. Serve immediately.

Enjoy!

Citrus & Lavender Linen Spray

Each week, I listen to The Simple Sophisticate Podcast. If you haven’t yet heard of it, I highly recommend checking it out!  At the end of each episode, Shannon shares a “Petit Plaisir,” which is always very fun.  A few weeks ago, Shannon shared her favorite way to aid in relaxation each night by using a linen spray.  She shared a recipe in the show notes so I had to give it a try!  I tweaked the recipe so instead of just making one bottle worth at a time, I made a jar of the solution so I can add it to water to make many bottles!  Here is what I came up with.

Solution:

1/4 c. vodka (witch hazel can be substituted for the vodka if preferred)
1 tsp. lavender essential oil
1 T. lemon zest

Mix the three ingredients. Fill a spray bottle 3/4 of the way with water and the remaining 1/4 of the solution. I love to spray a washcloth and throw it in the dryer with sheets and towels while they dry, or spray on my pillow case.

Homemade Granola

I love breakfast.  Mainly because I have a love hate relationship with all carbs and most breakfast foods are made of just that.  But, seriously, I even lay in bed at night thinking about the food I will be eating in the morning- it’s a sick, weird, foodie disease!   Anyways, I found an amazing granola recipe and had to share.  Check out Trois Chic for the full recipe!

Have a great weekend!

Intermittent Fasting: “500 Days”

I want to share with you a weekly occurrence in our household- it’s called a “500 (calorie) day”.  Fasting is an ancient tradition that has many health benefits, and with food available at every corner and in abundance (hello, supersize), it is good to at least consider giving your body a break from food.  Don’t start assuming we’re all becoming anorexic- that is definitely not the case!  Fasting doesn’t have to mean giving up all food completely.  On my fasting days, I still eat normal food- I just limit to 500 calories.  So, why would you want to give your body a break from the nutrients that keep it fueled?  Here are some of the benefits:

-Weight loss/Maintain Goal Weight: This is obvious!  When Chase and I were trying to cut back a few pounds, we fasted twice a week (but never back to back) and the rest of the week ate and exercised like normal.  Now while I maintain the current weight I am at, I only fast one day a week.
-Detox: When there isn’t food for the body to digest, enzymes can focus on toxins that are released.
-Regulate insulin levels as well as hormones like ghrelin (the “hunger hormone”)
-Decrease trigyclerides

A typical fasting day for me includes the following menu:

Breakfast- Cottage cheese, 1/2 c (110 calories)

French Press, 2 cups (4 calories)

Lunch- V8 juice, 5.5 ounce can (30 calories)

Mini Babybel Original Semisoft Cheese (70 calories)

Carrots and Sugar Snap Peas, 3 ounces (35 calories)

Snack- Apple (80 calories)

Dinner- Dutch Chocolate Protein Usana Shake, 1 scoop (80 calories)

Cocoa, 1 T, (20 calories)  **I mix water with the cocoa and protein powder and heat it up like hot chocolate)

Pickled Asparagus Spears, 5 spears (10 calories)

Kiwi (42 calories)

Total Calories:  481

Throughout the day, I aim to drink around one gallon of water to help with the detox process and also to curb hunger.  For me, I have realized I drink coffee on normal days not only because I like the taste but also because I enjoy sipping on something hot- so to help my water intake, I sip it hot!  Sometimes I add herbal tea or lemon.

Additional readings and sources:

Fasting Benefits
Intermittent Fasting Longevity
A Lab Study is Being Conducted
Exerising when Fasting

Would you ever try fasting? Or do you have a different method to detox?  I would love to hear your thoughts below!

 

Easy Crockpot Chicken and Rice

I have a few key recipes that are my go-to’s for busy weeks.  Most of those include the crockpot, since who doesn’t like meals that are as easy as throwing food together and letting it cook all day?  This is one of the recipes- it takes a total of about 4 ingredients and maybe 2o minutes of prep time.

Crockpot Chicken and Rice

yields: 4 servings

1 package frozen chicken breasts (I use cutlets, so there is about 4-5 pieces of meat)

1 can cream of mushroom soup (or cream of chicken, cream of celery…)

1/2 package of ranch dressing dry mix

1 cup water

1 cup rice

In a prep bowl, whisk together soup and water.  Sprinkle the dry ranch mix on top and mix well.  Place chicken in the bottom of the crockpot and pour mixture on top.  Turn crockpot on low for 6-8 hours.  About an hour before serving, sprinkle the dry rice into the crockpot.  Turn on high for remainder of cook time.

I love how flexible this meal is- you could add quinoa instead of rice, or just make the chicken.  You could add black beans at the end, or any vegetable.  You could even make the leftovers into a chicken soup!  Look at how many meals this simple little recipe makes! 😉

Have a good weekend!

Classic Peanut Butter Cookies

Yesterday was my awesome hubby’s birthday! He is a little peanut butter obsessed so I made him peanut butter cookies instead of a cake.  I grabbed one of the first recipes I found off Google- I actually really liked the recipe, and better yet, so did C!  Here is the recipe:

Classic Peanut Butter Cookies

Makes 4 dozen cookies

1 c butter

1 c crunchy peanut butter (I only had the natural creamy version and it worked just fine)

1 c white sugar

1 c brown sugar

2 eggs

2 1/2 c flour

1 t baking powder

1/2 t salt

1 1/2 t baking soda

Cream together butter, peanut butter, and sugars.  Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Yes, I prefer to make the cookie sheet look like it has pokadots on it, rather than perfectly line the cookie dough up, don’t judge!

 

 

Thanks for stopping by!!