I was not a tomato soup lover as a child. My brother was all about tomato soup and grilled cheese for years, but it just never did it for me. Actually my feelings stuck with me into adulthood... until I met this recipe. I had grown accustomed to canned tomato soup, bland and uneventful. This tomato soup is not that. This recipe's got nutty brown rice and melty grilled cheese croutons! Yes you read that right. Perfect for picky eaters and previous tomato soup haters as well as all lovers of grilled cheese, plus it's filled with beneficial lycopene, copper, selenium, vitamin a, and vitamin c!Read More
The fajita. A beautiful union of sizzling hot peppers and onions, with tender, juicy chicken or steak, slathered in guacamole and covered in a mound of fresh tomato salsa. Add in your mealtime dose of veggies in the form of lettuce, cucumbers, & shredded carrots and fajitas just became your best friend.
The recipe I'm about to give you is super easy.Read More
Here's another salad recipe for your arsenal! Loaded with healthy fats from salmon, avocado, & nuts! If you're trying to get leaner you can cut some out by choosing either avocado or nuts, but I went for both today!
Go-To Salmon Salad
MAKES ENOUGH FOR 1
- 1.5 – 2 cups salad and veggie base mix
- 4 oz leftover salmon filet
- 1/4 cup quinoa (or brown rice)
- 1 Tbsp craisins
- 1/6 avocado, diced
- almonds & cashews
- Dressing (I used roughly 2 Tablespoons extra virgin olive oil, 1 Tablespoon balsamic vinegar, pinch salt and pepper and oregano, 1/4 tsp chia seeds all shaken together)
Throw all the ingredients except for the dressing into your to-go container or a large bowl. You can layer it pretty or mix everything all up so it’s more evenly distributed. Top with your dressing and eat immediately or close it up and bring your dressing to top it when it’s time to chow down.