Almond milk is incredibly satisfying, very easy, and low in calories. It makes a perfect treat when you are craving something sweet, and probably unhealthy, after dinner. What's not to love?
All you need:
- 1 1/2 cups Almond milk, found in most grocery stores
- 2 teaspoons agave nectar
- 1/2 teaspoon vanilla extract
- Cinnamon, to taste
In a saucepan, heat up the almond milk. Stir in the agave, vanilla and cinnamon. Done, you are ready to enjoy!
Calories per serving: 100
It's spring and radishes are in season! Although radishes are not found in tons of recipes, they have many more things going for them than most people think. Other than providing the perfect amount of crisp and flavor to a salad, radishes are surprisingly nutritious. Radishes contain a high number of vitamins, including vitamin C, folic acid, B6, K and riboflavin. One cup of radishes contains 30% of your recommended daily Vitamin C allowance. They also contain a high amount of minerals, such as calcium, zinc, potassium and magnesium. Radishes are very low on the calorie front- one cup of sliced radishes has only about 19 calories in it. Not only that, but radishes have a high water content, making you feel more satiated.
So try out this radish recipe for a light but satisfying salad.
Radish and Avocado Butter Lettuce Salad
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 shallot, minced
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- 2 small heads of butter lettuce, torn
- 10 French breakfast or round red radishes, sliced
- 2 tablespoons dill, chopped
- 1 avocado, peeled, pitted and sliced
- Whisk together the dressing in a bowl -vinegar, mustard, shallot, oil and pepper.
- Toss the lettuce and radishes together with the dressing. Top with avocado slices and sprinkled dill, and serve.
There really are few things better than great Mexican food. But once you load on the chips, cheese, beans and sour cream, you are most likely looking at a 1000+ calorie meal. We suggest ordering or making a healthy chicken tortilla soup. You get lots of the goodies that make Mexican food taste great, in a way that balances the portions.
Try this recipe out!
Healthy Hearty Chicken Tortilla Soup
| |Serving Size: 6
Total time: 40 Mins
- 4 whole wheat tortillas, cut into 1-by-2-inch strips
- 1 1/2 tablespoon extra-virgin olive oil
- 1 1/2 lb boneless, skinless chicken breast, trimmed of fat and cut into 1 inch squares or strips
- 1 large yellow onion diced
- 2 garlic cloves, diced
- 2 bell peppers diced
- 12 oz. frozen corn
- 1 tablespoon ground cumin
- 1 tsp salt
- 3 14-ounce can reduced-sodium chicken broth
- 2 15-ounce can diced tomatoes, preferably with green chiles
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons lime juice
- 3/4 cup chopped fresh cilantro
- 1 1/4 cup 2% milk shredded Mexican cheese blend
- Optional: 1 avocado
- Spread tortillas in a single layer on a baking sheet and put it under a broiler for several minutes until browned and crispy. Turn them over and do the same on the other side.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add bell peppers, onion, garlic, salt and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, corn, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat and laddle into bowls.
- Serve topped with the cilantro, toasted tortilla strips and cheese. Optional, add sliced avocado on top.
Per serving: 357 calories; 12 g fat ( 4 g sat , 4 g mono ); 86 mg cholesterol; 24 g carbohydrates; 37 g protein; 4 g fiber; 775 mg sodium; 231 mg potassium.
Sometimes it just plain hard to eat right, you just crave a burger. Well instead of over-indulging, think about how you can add a treat to healthier foods. This way you stay satisfied, but don’t regret anything later. Brussels Sprouts with Bacon are a great combination for this. Try the recipe below.
Brussels Sprouts with Bacon and Balsamic
· 2 pounds Brussels sprouts, trimmed and cut in half
· 4 ounces thick Canadian bacon, cut into ½ inch pieces
· 1/3 cup olive oil
· 1 tablespoon syrupy balsamic vinegar
· 1 teaspoon Kosher salt and ½ teaspoon black pepper
Preheat the oven to 400 degrees.
Line a pan with foil. Combine the Brussels sprouts and bacon on the pan. Drizzle on the olive oil, and salt and pepper. Toss all ingredients together with your hands. Spread the mixture back out across the pan.
Cook the Brussels sprouts for 20 to 30 minutes. They should be browned and tender and the bacon should be crisped. Remove from the oven and drizzle the balsamic vinegar on top.