Main Meals

10-Minute Curried Chicken Salad

We love how quick, easy, and nutritious this recipe that is—perfect for a weekday lunch! Packed with protein and fiber and takes less than ten minutes to prepare…is perfect for those times when you crave curry but do not want the extra calories! Enjoy this guilt-free, delicious meal!

Curried_Chicken_Salad_logo

Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few to try…

 

10-Minute Curried Chicken Salad 

Makes: 1 serving

Ingredients

2 tablespoon nonfat plain Greek yogurt

1/4 tablespoon curry powder (ideally organic)

4 ounce cooked chicken breast, diced

1/8 cup red onion, diced (optional)

1 tablespoon slivered almonds

1 tablespoon cilantro, chopped

1/8 cup red grapes, sliced in half

1/8 cup green  diced (about ¼ small apple),

2 cups organic

Directions

  1. Combine the yogurt and curry.
  2. Combine chicken, red onion, cilantro, almonds, cilantro, grapes, and apple with the curry-yogurt mix.
  3.  Serve on top of the mixed greens
  4. Enjoy!

 

Nutritional Information (1 salad): 201 calories, 4g fat, 0g saturated fat, 15g carbs, 26g protein, 2g fiber, and 287mg sodium

10-Minute Curried Chicken Salad
 
Prep time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • 2 tablespoon nonfat plain Greek yogurt
  • ¼ tablespoon curry powder (ideally organic)
  • 4 ounce cooked chicken breast, diced
  • ⅛ cup red onion, diced (optional)
  • 1 tablespoon slivered almonds
  • 1 tablespoon cilantro, chopped
  • ⅛ cup red grapes, sliced in half
  • ⅛ cup green apple diced (about ¼ small apple),
  • 2 cups organic mixed greens
Instructions
  1. Combine the yogurt and curry.
  2. Combine chicken, red onion, cilantro, almonds, cilantro, grapes, and apple with the curry-yogurt mix.
  3. Serve on top of the mixed greens
  4. Enjoy!
Nutrition Information
Serving size: 1 Calories: 201 Fat: 4 g Saturated fat: 0 Carbohydrates: 15 g Sodium: 287 mg Fiber: 2 g Protein: 26 g

Strawberry Banana Chia Pudding

About a year ago, we were preparing chia pudding on set for one of our TV appearances and we poured the chia seeds out of the container and into a bowl and added a little bit of almond milk.  A few minutes later, the food stylist who had purchased the chia seeds for our nutrition segment came over to us and was in a panic—she thought that the chia seeds disappeared.  She had never seen how chia seeds swell when you add liquid and at first she looked horrified by unidentifiable the gelatinous mixture in front of her, but when we explained that what she was looking at was the chia seeds and their benefits her face quickly changed as she became fascinated with the mighty little seeds, and with good reason.!  As registered dietitians, a lot of our clients ask about chia and wonder why we recommend it.

Strawberry Banana chia Pudding | The Nutrition Twins

So, why is chia so cool?

For starters, they absorb about 10 times their weight in water (wowzers!), so they turn into a thick gel-like texture, which is perfect for pudding making—not to mention, this is also perfect for helping you to feel satisfied.  Think…that same thing happens in your stomach—the seeds swell and fill you up!

They’re also rich in Omega 3 fatty acids– and also in fiber and protein which is the magical combination when it comes to providing satiety.  And chia seeds are packed with antioxidants to prevent cell damage from free-radicals that can lead to diseases like cancer.

Strawberry Banana chia Pudding | The Nutrition Twins

In honor of our love of chia seeds as well as our cravings for a little something sweet, we created this Strawberry Banana Chia Pudding.  This pudding is hits the spot–it’s deliciously sweet and packs in nutrients.  Add a hard-boiled egg and you have the perfect grab and go breakfast!

Strawberry Banana chia Pudding | The Nutrition Twins

(Pssst… looking for more healthy recipes?  Please feel free to search this site!  And here are a few to start:

This strawberry banana chia pudding is so simple to make.  Toss all of the ingredients into a food processor or blender, allow to chill overnight, top with a few banana slices, more berries or enjoy the pudding toppingless and voila!  If you’re like us and sometimes want a touch of something sweet after dinner, take a few bites of this! We keep it in our fridge and take a few bites if we get a sweet craving—it works like a charm!

Strawberry Banana chia Pudding | The Nutrition TwinsStrawberry Banana Chia Pudding

Makes 3 Servings

Ingredients:

  • 2 ripe bananas, peeled
  • 2 cups fresh or thawed (if frozen) strawberries
  • 2 Tbsp almond milk
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup (or sweeten to taste)
  • 1 Tbsp flax meal
  • 1/8 tsp ground cinnamon

Directions:

  • Put the bananas, strawberries, and almond milk in a food processor and mix until combined. If you don’t have a food processor, you can use a blender and blend until smooth. Add the maple syrup and adjust sweetness if desired.
  • Add the chia seeds, flax meal and cinnamon and pulse until combined.
  • Place the chia pudding into 3 or 4 serving dishes and chill for at least 2 hours or overnight before serving.  Garnish with more berries and a few banana slices.

Nutrition Information per serving

  • Calories 170, Total Fat 3.5 g, Cholesterol: 0 mg, Sodium 9 mg, Potassium 506 mg, Carbohydrates 33 g, Fiber 8.3 g, Sugar 19 g, Protein 4 g

Strawberry Banana Chia Pudding
 
Author:
Recipe type: breakfast, dessert, gluten free, dairy free, grain free, vegan
Serves: 3 servings
Ingredients
  • 2 ripe bananas, peeled
  • 2 cups fresh or thawed (if frozen) strawberries
  • 2 Tbsp almond milk
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup (or sweeten to taste)
  • 1 Tbsp flax meal
  • ⅛ tsp ground cinnamon
Instructions
  1. Put the bananas, strawberries, and almond milk in a food processor and mix until combined. If you don’t have a food processor, you can use a blender and blend until smooth. Add the maple syrup and adjust sweetness if desired.
  2. Add the chia seeds, flax meal and cinnamon and pulse until combined.
  3. Place the chia pudding into 3 or 4 serving dishes and chill for at least 2 hours or overnight before serving. Garnish with more berries and a few banana slices.
Nutrition Information
Calories: 170 Fat: 3.5 g Carbohydrates: 33 g Sugar: 19 g Sodium: 9 mg Fiber: 8.3 g Protein: 4 g Cholesterol: 0 mg

Strawberry Chia Pudding Collage

Grilled Peach Salad

Long before it was considered posh to buy produce in season, our mom was all over it! (You go, mom! :))  That’s right, our cook-everything-from-scratch, granola-baking mom, wouldn’t have even considered an alternative to buying produce in the season that it was grown.  In fact, when we were growing up, you could swing open our refrigerator and have no doubt what season it was.  Most of the year, fruits in our house were apples, oranges and bananas.  But come the warmer months, one of the tell-tale signs summer had sprung was the peaches in our fridge!  And on special occasions in the summer, our mom would stray from her home-made healthy desserts and even buy Breyer’s Peach Ice cream—so if we saw that in our freezer, then we really knew summer had arrived!

 

So, as you can imagine, long before we became registered dietitians, we were intrigued by peaches—they were such a treat for us and even as kids we remember being amazed by how well they satisfied our crazy sweet tooth!  And since then, we’ve created some magical creations with peaches—like our Peaches and Cream Pops  and Peach & Mango Salsa and now this delish number—our Grilled Peach Salad!

Grilled-peach-salad_vertical_logo

(Pssst… looking for more healthy recipes? Please feel free to search our site!  And here are a few to try:

Veggie Frittata Bites

Veggie & Quinoa Stir-fry

Turkey Fiesta Stir-fry

Chocolate Drizzled Granola Balls

5 Minute Peanut Butter Chocolate Chip Cookies

Since peaches are a mouthwatering way to squash a sweet craving, most people don’t think to add them to meals, but their satisfying juicy sweetness makes the perfect addition to almost anything—and they’re especially fabulous in salads.

 

So, throw a few peaches on the grill and whip up this salad—you’ll enjoy an unexpected sweet and savory meal while also benefiting from an extra boost of vitamin C to boost your immunity and help build collagen to keep your skin looking young, potassium for a healthy heart, dietary fiber to keep you regular and vitamin A for good vision! Plus peaches pack in powerful phytonutrients that help to fight off cell damage and that appear to have anti-obesity, anti-inflammatory and anti-diabetic properties.

 

Grilled Peach Salad

Serves 2

 

Ingredients:

 

1 tablespoon white balsamic vinegar

2 tsp extra virgin olive oil

pinch of salt

pinch of pepper

 

2 medium ripe peaches, pitted and halved or sliced

3 oz spring greens

1 tablespoon goat cheese (optional)

1 tablespoon sliced almonds

½ tablespoon sunflower seed kernels

 

Directions:

  1. Mix together vinegar, olive oil, a pinch of both salt and pepper and let sit to meld flavors while you prepare the rest of the salad.
  2. Lightly spritz grill with oil in a spray jar. If you don’t have a grill, you can use a grill pan on your stove top. Once grill is medium hot, place peaches sliced-side down and heat until they start to sizzle, get grill marks and caramelize.  Then, flip and grill for a few more minutes. Remove peaches from grill and set aside. (We found a metal spatula works best to loosen peaches from grill.)
  3. Toss together spring greens, almonds, sunflower seeds and cheese (if you choose).
  4. Plate the spring green mix, top with warm grilled peaches, drizzle (or spritz!) salad with vinegar & oil mix. (Note: if you spritz dressing, the calories and fat will be less than noted below).

 

This makes a fabulous appetizer salad and would go great served on the side with grilled fish, or chicken!

 

Nutrition Facts Per 1 Serving (without cheese): 144 Calories, 9g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 148 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 9 g Sugar, 3 g Protein

 

With Cheese

Nutrition Facts Per 1 Serving (with cheese): 170 Calories, 11g Fat, 2 g Saturated Fat, 6 mg Cholesterol, 185 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 9 g Sugar, 4 g Protein

 

Grilled-peach-salad_close_horiz_logoGrilled-peach-salad_horiz_logo

 

Grilled Peach Salad
 
Author:
Serves: 2
Ingredients
  • Ingredients:
  • 1 tablespoon white balsamic vinegar
  • 2 tsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 2 medium ripe peaches, pitted and halved or sliced
  • 3 oz spring greens
  • 1 tablespoon goat cheese (optional)
  • 1 tablespoon sliced almonds
  • ½ tablespoon sunflower seed kernels
Instructions
  1. Mix together vinegar, olive oil, a pinch of both salt and pepper and let sit to meld flavors while you prepare the rest of the salad.
  2. Lightly spritz grill with oil in a spray jar. If you don’t have a grill, you can use a grill pan on your stove top. Once grill is medium hot grill place peaches, sliced-side down and heat until they start to sizzle and have started to get grill marks and caramelize, flip and grill for a few more minutes. Remove peaches from grill and set aside. We found a metal spatula works best to loosen peaches from grill.
  3. Toss together spring greens, almonds, sunflower seed and cheese (if you choose).
  4. Plate the spring green mix, top with warm grilled peaches, drizzle (or spritz!) salad with vinegar & oil mix. (Note: if you spritz dressing, the calories and fat will be less than noted below).
  5. This makes a fabulous appetizer salad and would go great served on the side with grilled fish, or chicken!
Nutrition Information
Serving size: 1 serving NO cheese Calories: 144 Fat: 9 g Carbohydrates: 13 g Sugar: 9 g Sodium: 148 mg Fiber: 3 g Protein: 3 g

 

Kale Chicken Burrito Bowl

This hottie reminds us of the good ‘ole days… 🙂 . When we were in our junior and senior years of college and living in an apartment and no longer in the college dorms, we used to have so much fun making dinner. Every night we made something together that was fairly fast and easy—and of course, since we were studying to be registered dietitians, it was healthy too! 🙂 We loved what we called our “Open-faced Burrito”, which was all of the ingredients of a burrito, not rolled into a burrito! It was absolutely delish, and even to this day when we think about it, it makes us smile (and it makes our mouths water!). So now that variations on “bowls” and everything from rice bowls to chicken bowls are all the rage, it reminds us of our Open-faced burritos. So we made this Kale Chicken Burrito Bowl as a throwback to our beloved Open-faced Burrito (which inspired this Skinny Burrito Bowl and this Burrito Bowl.

Kale Chicken Burrito Bowl from The Nutrition Twins

Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few to try…

When it comes to dinner, we always want something satisfying after a long day of work, something that tastes absolutely amazing, and something that’s got a TON of nutrients.

This Kale Chicken Burrito Bowl’s got it all!

Kale Chicken Burrito Bowl from The Nutrition Twins

But above all things, it tastes incredible!

Here’s what makes this bowl SO great:

  • Kale | a nutrient powerhouse high in Vitamin, A, C, manganese, copper and a slew of other amazing vitamins and minerals.
  • Chicken | a lean protein source that will help you stay satisfied and full longer in addition to aiding in muscle and tissue repair.
  • Brown rice | fiber-rich; it also helps keep your blood sugar levels stable.
  • Avocado | this fruit (yep, it’s a fruit) is rich in healthy monounsaturated fat, potassium, and fiber (to keep you full!)–and we’ve never been girls to tell a lie–and truth be told, it’s creamy deliciousness makes us drool! 😉

 

Kale Chicken Burrito Bowl from The Nutrition TwinsKale Chicken Burrito Bowl

This yumster makes 4 servings. So, if you have 4 people to feed you’re all set! Otherwise, you can package up the leftover ingredients and enjoy it later in the week!

Makes 4 bowls

Ingredients:

  • 2 chicken breasts (about 10 oz of chicken total)
  • 1 Tbsp dried chives
  • 1/8 tsp chipotle powder
  • 1/8 tsp smoked paprika
  • 1/8 tsp salt
  • 1 cup brown rice, uncooked
  • about 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped into small pieces
  • 1/2 cup lime juice, divided
  • 1 Tbsp evoo (extra virgin olive oil)
  • 1/2 jalapeño, seeded and finely chopped
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 avocado, sliced into big chunks
  • Garnish: chopped cherry tomatoes, hot sauce

Directions:

  1. Chicken:  Preheat the oven to 400 degrees.  Place the chicken breasts in a glass-baking dish and fill the dish with about an inch of water. The water should just cover the bottom of the baking dish and not cover the chicken completely.  Sprinkle the chicken breast with chives, chipotle, smoked paprika, and salt.  Bake at 400 degrees for 25 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit. When the chicken is thoroughly cooked.  Shred the chicken with the juices and cooking water using two forks and mix it all together and set aside in a separate dish.
  2. Rice:  Place 2 cups of water with rice in a large pot.  Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until all water is drained.  Remove from heat and fluff with fork.
  3. Kale:  Whisk together 1/4 cup lime juice, olive oil, jalapeño, cumin and salt.  Toss the kale with the lime dressing in a large bowl.
  4. Avocado: Combine the remaining lime juice with the avocado in a food processor. Process until smooth.
  5. To serve, spoon a ¼ of the rice, a ¼ of the chicken, and a ¼ of the kale into a bowl. Top with ¼ of the avocado and a few quartered cherry tomatoes.

Nutrition Information per bowl (not including the tomatoes or hot sauce)

Calories 237, Total Fat 10 g, Cholesterol: 41 mg, Sodium 240 mg, Potassium 272.6 mg, Carbohydrates 20 g, Fiber 5 g, Sugar 1 g, Protein 20 g

Kale & Chicken Burrito Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: lunch, bowl, gluten free, dairy free
Cuisine: Mexican
Serves: 4 bowls
Ingredients
  • 2 chicken breasts (about 10 oz of chicken total)
  • 1 Tbsp dried chives
  • ⅛ tsp chipotle powder
  • ⅛ tsp smoked paprika
  • ⅛ tsp salt
  • 1 cup brown rice, uncooked
  • about 4 loosely packed cups (1 bunch) Tuscan or curly kale, ribs removed and chopped into small pieces
  • ½ cup lime juice, divided
  • 1 Tbsp evoo (extra virgin olive oil)
  • ½ jalapeño, seeded and finely chopped
  • ½ tsp cumin
  • ¼ tsp salt
  • 1 avocado, sliced into big chunks
  • Garnish: chopped cherry tomatoes, hot sauce
Instructions
  1. Chicken: Preheat the oven to 400 degrees. Place the chicken breasts in a glass-baking dish and fill the dish with about an inch of water. The water should just cover the bottom of the baking dish and not cover the chicken completely. Sprinkle the chicken breast with chives, chipotle, smoked paprika, and salt. Bake at 400 degrees for 25 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit. When the chicken is thoroughly cooked. Shred the chicken with the juices and cooking water using two forks and mix it all together and set aside in a separate dish.
  2. Rice: Place 2 cups of water with rice in a large pot. Cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until all water is drained. Remove from heat and fluff with fork.
  3. Kale: Whisk together ¼ cup lime juice, olive oil, jalapeño, cumin and salt. Toss the kale with the lime dressing in a large bowl.
  4. Avocado: Combine the remaining lime juice with the avocado in a food processor. Process until smooth.
  5. To serve, spoon a ¼ of the rice, a ¼ of the chicken, and a ¼ of the kale into a bowl. Top with ¼ of the avocado and a few quartered cherry tomatoes.
Nutrition Information
Serving size: 1 bowl Calories: 237 Fat: 10 g Carbohydrates: 20 g Sugar: 1 g Sodium: 240 mg Fiber: 5 g Protein: 20 g Cholesterol: 41 mg

Kale Chicken Burrito Bowl from The Nutrition Twins

 

Kale_Chicken_Burrito_bowl_Collage

Open Faced Mediterranean Veggie & Tuna Sandwich

For the first seven or eight years of our lives we were peanut butter and jelly girls all the way.  Yep, our poor mom always tried to serve us something else for lunch and we’d have no part of it.  Don’t get us wrong—we still love our peanut butter and are always whipping up peanut creations—and even sweet peanut butter treats (have you tried our Microwave Peanut Butter and Chocolate Cookies  or our Homemade Peanut Butter Cups  or our Chocolate Peanut Butter Ice Cream,  just to name a few.

Sometime around the age of 8, our best friend Mary introduced us to a tuna sandwich.  We wanted to do everything that Mary did.  And although we were quite hesitant when we took our first bite and expected not to like the sandwich, we even surprised ourselves by how much we liked tuna!  And ever since, we’ve been huge fans!  So today’s recipe is inspired by that first tuna sandwich we ever tried–but this one has a slight Mediterranean twist.  It’s light, yet satisfying, thanks to the whopping 17 grams of protein.  And if you’re trying to keep calories in check and shed a few lbs, this sandwich is only 232 calories—so you can even add a piece of fruit and have a meal for under 300 calories!

Open Faced Veggie & Tuna Sandwich pic

Open Faced Mediterranean Veggie & Tuna Sandwich

 

Serves 1

Ingredients

1 slice whole wheat bread

1/8 cup fresh arugula

¼ cup diced tomatoes

¼ cup diced cucumber

¼ cup diced avocado

½ can tuna (if eat tuna regularly, choose the chunk light variety or Safe Catch to keep the mercury down– and canned in water to minimize the calories 🙂 )

Spray of olive oil

Salt and pepper to taste

 

Directions

Place bread in toaster and heat until golden brown, around 350 degrees for 7 minutes.

In a small bowl, add tomatoes, cucumber, avocado, tuna, salt and pepper. Spray the olive oil and mix until evenly distributed.

On the toast place the fresh arugula first, then the tuna and veggie mixture on top. Serve and enjoy!

 

Nutrition Facts:
232 Calories, 19 g Carbohydrates; 11 g Fat, 17 g Protein, 2g Saturated Fat, 7 g Monounsaturated Fat, 0 g Trans Fat, 30 mg Cholesterol, 362 mg Sodium: 362 mg, 7 g Sugar, 6 g Fiber

 

Open Faced Mediterranean Veggie & Tuna Sandwich
 
Author:
Serves: 1
Ingredients
  • 1 slice whole wheat bread
  • ⅛ cup fresh arugula
  • ¼ cup diced tomatoes
  • ¼ cup diced cucumber
  • ¼ cup diced avocado
  • ½ can tuna (chunk light variety, canned in water, to keep the mercury down, and the calories)
  • Spray of olive oil
  • Salt and pepper to taste
Instructions
  1. Place the slice of bread in a toaster and toast heat until golden brown, around 350 degrees for 7 minutes.
  2. In a small bowl, add tomatoes, cucumber, avocado, and tuna, then the salt, and pepper. Spray the olive oil and mix together until evenly distributed.
  3. On the toast place the fresh arugula first, then the tuna and veggie mixture on top. Serve and enjoy!
Nutrition Information
Serving size: 1 Calories: 232 Fat: 11 Saturated fat: 2 Unsaturated fat: 9 Trans fat: 0 Carbohydrates: 19 Sugar: 7 Sodium: 362 Fiber: 6 Protein: 17 Cholesterol: 30

 

Beet & Apple “Detox” Salad

If you’ve read our other blogs, you likely already know that we’re veggie-loving twin registered dietitians and personal trainers, both with a sweet tooth that we work hard to contain 😉 . But what you may not know is one of the reasons that we’re veggie- obsessed is because they have seemingly magical powers when it comes to helping our clients to lose weight. Simply by filling half their plate with veggies (without oil-based, creamy or other high-calorie dressings) and eating less of the heavy stuff (carbs and protein), our clients effortlessly drop pounds. Add that the plant compounds in veggies help to keep the body healthy, fend off damage from toxins and help to prevent premature aging and it’s no wonder why we’re constantly getting requests for delicious veggie recipes without high-calorie dressings (that’s why we created our Colorful Detox Salad, our Roasted Detoxifying Veggies, and our Kale Recharge Smoothie!). So we knew we had to share this yumster!

Beet & Apple Salad1 - Logo (1)

 

This Beet & Apple Salad is packed with nutrients to help your body cleanse and repair. Although your body is equipped to detox and cleanse itself on its own, naturally, certain health-promoting foods and drinks, assist it in its process. So if you’ve had a bit too much rich food and want to get back on track, start by nourishing your body with whole fruits and vegetables (like the ones in this salad!) that are water-rich to help you stay hydrated, and also that are high in fiber and low in calories… The ingredients in this recipe contain beneficial properties that will support your body’s natural “detoxification” processes and jumpstart your healthy lifestyle!

Beet_Apple_Detox_Salad_collageHere are a few reasons this salad rocks:

  • Apple cider vinegar helps regulate blood sugar, an essential part of controlling cravings and losing weight.
  • Beets contain betalin pigments that support the liver by helping to remove waste from the blood. Another compound called betaine protects cells and lowers inflammation.
  • The apple and carrots provide vitamins A, C, and K, as well as plenty of fiber to support regular bowel movements.
  • Ginger alleviates the symptoms of nausea, bloating, and constipation by facilitating the movement of food through the intestines.
  • And parsley acts as a natural diuretic to help your body eliminate excess water that can lead to bloating and weight gain.

 

Beet & Apple Salad2 - Logo

Beet & Apple “Detox” Salad

Makes 2 servings

 

Ingredients

1 tablespoon apple cider vinegar

1 teaspoon honey

½ teaspoon finely grated fresh ginger root

1 teaspoon extra virgin olive oil

½ cup grated beet roots

½ cup peeled and grated carrots

½ cup grated Granny Smith apple

2 tablespoons chopped parsley

Directions:

1. In a small bowl, whisk together the vinegar, honey, ginger, and olive oil.

2. In a medium bowl, combine the beets, carrots, and apple. Add dressing and mix well. Garnish with parsley. This salad can be served chilled or at room temperature. Store leftovers in the refrigerator.

 

Nutrition Facts Per Serving (about ¾ cup per serving): 76 Calories, 2 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 48 mg Sodium, 13 g Carbohydrate, 3 g Fiber, 10 g Sugar, 1 g Protein

 

Beet & Apple "Detox" Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon finely grated fresh ginger root
  • 1 teaspoon extra virgin olive oil
  • ½ cup grated beet roots
  • ½ cup peeled and grated carrots
  • ½ cup grated Granny Smith apple
  • 2 tablespoons chopped parsley
Instructions
  1. In a small bowl, whisk together the vinegar, honey, ginger, and olive oil.
  2. In a medium bowl, combine the beets, carrots, and apple. Add dressing and mix well. Garnish with parsley. This salad can be served chilled or at room temperature. Store leftovers in the refrigerator.
Nutrition Information
Serving size: ¾ cup Calories: 76 Fat: 2 g Saturated fat: 0 g Carbohydrates: 13 g Sugar: 10 g Sodium: 48 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg