Author Archives for Shannon

Mango Guacamole

It’s May 1st and so begins my month of travel. This will be a true test of how well I eat and if I can keep up with my exercise. I typically do my cooking on the weekends but on weekends like this when I’m getting ready to travel, I usually don’t even bother getting groceries. My flight is on Sunday so I need to eat what I have and make sure my refrigerator is pretty empty. Since I’ll be in London for Cinco de Mayo and won’t get a chance to make myself some tacos, I decided pick up the ingredients to make this Mango Guacamole to eat instead.

Fresh mango and avocados are stirred together with red onion, cilantro, pepper (I used jalapeño), and orange and lime juices. Mangos and avocados are pretty inexpensive in the grocery store right now so I love taking advantage of that. I could eat avocados every single day so making this guacamole makes me really happy. If you don’t like guacamole, so sorry to hear that. The mango and orange juice in this gives it a hint of a sweetness that pairs so well with the heat of the Serrano or jalapeño pepper. Luckily, this guacamole makes just enough that I won’t have any leftover before I hit the airport. I’ll happily eat it all weekend.

IMG_3636

Combine mango, red onion, cilantro, orange juice, lime juice, salt, avocado, and pepper in a large bowl; toss to combine.

IMG_3633

IMG_3634

Serve guacamole with tortilla chips.

IMG_3635

Additions: None

Omissions: None

Substitutions:

  •  Jalapeño pepper

Overall Rating: Love It

Source: Cooking Light magazine

Edamame Hummus

I haven’t been very good at going to the gym lately which is making feel pretty bad about myself but I have been doing some workouts at home that are leaving my body SORE. But as we all know, it’s a good sore. Why is it so hard to stay motivated? I was doing great at being in a routine and eating so well but then a work trip and a few frozen pizzas sent me spinning out of control. Well, here we go again, me being a broken record, concentrating on eating well. I have a lot of traveling coming up over the next month so now is the time for me to get it together. I’ll need as much willpower as I can get when faced not having my own kitchen. Until I head out, I’m doing some healthy snacking with this Edamame Hummus.

Thawed frozen edamame is whirled in a food processor with garlic, olive oil, lemon, and tahini until smooth and thick. If you like edamame and you like regular hummus, you’ll like this version. The result is a fresh and vibrant hummus that is perfect with fresh veggies or chips. I really loved this. I used a fraction of the oil that the recipe called for (only 2 tablespoons) so use your judgment on how much you want to use. Making this edamame takes two seconds so if you think you have that kind of time, give this a try. Especially if you love hummus.

IMG_3587

Add garlic, edamame, extra virgin olive oil, 1/4 cup water, lemon juice and tahini into the bowl of a food processor; puree. Season generously with salt.

IMG_3584

IMG_3585

Serve with chips or veggies.

IMG_3586

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Grilled Chicken Salad with Strawberries and Feta

I was traveling for work last week and had a lot going on which meant hardly any exercise and lots of bad eating. I actually don’t mind traveling for work but at the same time, I love being in a normal routine at home of making good food and hitting the gym. The one morning I actually made it to the gym? It was packed with every machine taken. I did some exercises in my room instead but that didn’t really do me much good for the rest of the week. So this week, I’m back on track. (I feel like I’m always saying that.) Salad…and more salad. Luckily, I came home to the latest Cooking Light magazine in my mailbox which had this Grilled Chicken Salad with Strawberries and Feta. It seemed meant to be.

Chicken breasts are marinated briefly in simple olive oil and balsamic vinegar before being grilled. Strawberries, arugula, and red onion are mixed with a little more oil and vinegar before being topped with the chicken and tangy feta cheese. This salad is simple and a little bit perfect. Strawberries and balsamic already pair so well together but added with the marinated chicken and spicy arugula, it just makes this salad so hearty and flavorful. I’ve been craving strawberries lately so this was a great way to enjoy them before they are perfectly in season. Salads can be good like that.

IMG_3642

Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally. Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.

IMG_3637

Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat.

IMG_3638

IMG_3639

Add arugula and onion to strawberry mixture; toss gently to combine.

IMG_3640

Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.

IMG_3641

Additions: None

Omissions: None

Substitutions:

  • Regular balsamic vinegar

Overall Rating: Love It

Source: Cooking Light magazine

1 … 7 8 9 … 147
Blog at WordPress.com.