Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

This is so delicious! A great recipe to make for dinner with friends or a significant other! Enjoy 🙂

Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

 

IngredientsMango black rice avocado salad
  • 1 1/2 cups organic black rice
  • 1/2 teaspoon salt
  • 1 large ripe mango, diced
  • 1 small ripe avocado, diced or sliced
  • 1/4 cup roasted almonds
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • For the Vinaigrette:
  • 1/4 cup freshly squeezed lime juice (about 3 limes)
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon honey (agave nectar if vegan)
  • 1/4 teaspoon Kosher salt
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper to taste
  • lime wedges, to garnish
Instructions
  1. Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  2. While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  3. Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!

*Original recipe by Ambitious Kitchen  – my favorite food blog!!

Be Happy. Be Fit.

 

Healthy Chicken Enchilada Skillet

This recipe is so delicious, and pretty easy! A must-try recipe for a cold, cozy night when you’re in the mood for some homemade Mexican food! Healthy Chicken Enchilada Skillet Ingredients: 2-3 Cooked Chicken Breasts (Boiled, BBQ, or baked) 1 … Continue reading

Whole Wheat Garden Veggie Pasta

Here is an amazing recipe for a veggie filled whole wheat pasta. A healthier way to eat pasta! Whole Wheat Garden Veggie Pasta (Serves 2-3) Ingredients: 1 Zucchini (diced) 1 Summer Squash (diced) About 20 Cherry Tomatoes (cut in half) … Continue reading

Healthy Pumpkin Chocolate Chip Oat Bars, YUM!

So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!

Healthy Pumpkin Chocolate Chip Oat Bars, YUM!

I stole this pic from Ambitious Kitchen 🙂

Ingredients

  • 2 1/2 cups oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch of ground cloves (optional)
  • 1 cup canned pumpkin
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
  • 1/2 cup brown sugar
  • 1 coconut oil
  • 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

Healthy Pumpkin Chocolate Chip Oat Bars, Ingredients!

Instructions

  1. Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
  2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
  4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
  6. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!

Be happy. Be fit.

Strawberry, Walnut, Spinach Salad

I was inspired by a delicious salad I had at work today! It was so good I decided to have it again for dinner, haha, but my own version!  It’s simple, done in 5 minutes, and delicious!!

I didn’t have it with chicken, but grilled chicken on top would probably be great too!

Strawberry, Walnut, Spinach Salad

INGREDIENTS (feel free to double/triple the amounts for a date night or family recipe)

  • 6-8 Strawberries (sliced)
  • 2 cups Spinach
  • 1/4 cup Walnuts (chopped – chunks about the size of a marble)
  • Dressing: 2 Tbsp Olive Oil, 1 Tbsp Water, 1 Tbsp apple cider vinegar, 1-2 tsp Dijon mustard, salt and pepper to taste

YUM!!

Chia Seed Espresso Cocoa Pudding


If you like chocolate and you like coffee (who doesn’t like these two amazing things?!? haha) then you will LOVE this healthy, clean, breakfast recipe! It is so simple to throw together right before you go to bed, and it’s ready to eat in the morning. It lasts several days in the fridge too! See my post about the Benefits of Chia Seeds!

Ingredients

  • ½ cup brewed coffee/espresso (chilled)
  • ½ cup canned coconut milk
  • 1 Tbs almond butter (other nut butter works as well)
  • 1 tsp vanilla extract
  • 2 Tbs maple syrup or honey
  • 1 Tbs unsweetened cocoa powder
  • ¼ cup chia seeds

Directions

  1. Blend all ingredients except the chia seeds and pour into some sort of container that can be sealed, I used a mason jar.
  2.  Add the chia seeds and shake, shake, shake like crazy.
  3. Place in fridge, after an hour shake once more.
  4. Ready to eat the next morning! (Or probably after about 5 hours)
  5. DELICIOUS WHEN SERVED W/ A SLICED BANANA 🙂 mmmmmmm

Chia Seed Espresso Cocoa Pudding

IMG_1 (3)