My friend Mark turned me on to this fantastic book called The new Rules of Lifting for women by Lou Schuler. Since I love to work out this book is right up my allie, It is helping me get the most out of my trips to the gym instead of wasting my time pointlessly bouncing around from machine to machine, thinking I am really doing something! This book also teaches you all about eating the right foods so you have energy all day. It taught me about Omega 3 fatty acids that are actually supposed to reduce your cancer causing cells. Well they are in all my favorite foods so it is easy for me to incorporate the recipes into my eating patterns, here are a few yummy recipes I thought I would share with you guys! Hope you enjoy!
It gave alot of recipes for breakfast but my favorite is just egg white omelet: made with chopped tomatoes, green onions, mushrooms, parsley and cheddar cheese. Cook it in a nonstick pan with Olive oil then top with some salsa and eat some canned pineapple on the side. see how yummy and easy!
For snacks it says to chop up a red pepper and dip it in hummus or chop up an apple and dip it in pnut butter
For lunch I had this it was so good! mix together
1/2 avocado peeled and cubed
1/2 small cucumber peeled and diced
1/2 diced red tomato
1/2 cup canned black beans, rinsed and drained
6oz can of tuna
1 TBSP balsamic vinegar
1 tsp dried Oregano
1 tsp dried basil
You can eat it by itself, over lettuce or like me on saltine crackers
For dinner:
Ground turkey chili:
2 TBSP Extra virgin olive oil
1/2 cup diced yellow onion
4 cloves garlic minced
1/2 lb. ground turkey
1 6oz can of tomato paste
1 TBSP chili powder
2 tsp ground cumin
1 15.5 oz can dark kidney beans rinsed and drained
1 14-oz can diced tomatoes
8 oz sliced mushrooms
1/2 cup water
In a medium saucepan heat oil on med/high add onion and garlic and sauté until golden. add ground turkey and cook crumbling till no longer pink.
add tomato paste, chili powder, and cumin. saute 1 min. add beans, tomato, mushroom and water. simmer 10 to 15 min until liquid is reduced
Chili scallops with black bean salsa and brown rice:
2/3 cup instant brown rice (cooked) per serving
1 15-oz can black beans rinsed and drained
1 and 1/3 cup frozen corn, steamed and cooled
1/4 cup finely chopped red onion
1 small tomato, chopped
1/4 cup loosely packed cilantro leaves chopped
2 TBSP fresh lime juice
1 TBSP extra virgin olive oil
1/2 tsp salt
1/2 Pound sea scallops
1 TBSP chili powder
1 tsp sugar
1 TBSP canola oil
cilantro leaves and lime wedges to taste
cook brown rice according to directions. In a large bowl make salsa by combining black beans, corn, red onion, tomatoes, cilantro, lime juice, olive oil, and 1/4 tsp of salt set aside
Rinse scallops under cold running water, then pat dry with paper towels, in a med bowl mix chili powder, sugar, and remaining 1/4 tsp of salt. add scallops tossing to coat
in non stick skillet heat canola oil over med/high heat until very hot. add scallops and cook 3 to 6 min until they turn lightly brown on the outside and turn opaque throughout, turning once
put a bed of brown rice on each plate, followed by scallops, then salsa. Garnish with cilantro and squeeze fresh lime.
For dessert:
Lemony fruit, yogurt, and granola parfait:
1/4 cup fat free plain yogurt
1 TBSP splenda
1 tsp lemon juice
1 tsp vanilla extract
1/4 cup low sugar granola
1/4 cup blueberries
In med bowl mix together yogurt, sweetener, lemon juice and vanilla. spoon half granola on the bottom of the glass, then add half the berries, the yogurt mixture on top of that, then the rest of the granola then the rest of the berries.
