I am currently on a never-ending quest to get in the mood for summertime. I realize we are getting closer and closer to April which means only one more month with the potential of snow! It’s staying brighter out longer and it’s slowly starting to warm up. Automatically, my spirits start lifting. Throw in a salad with fruit and I am instantly reminded of summer and that we are just a bit closer to it! Something about salads and fruit remind me of summer. Maybe it’s cause they’re cold, or there’s so much more fresh produce available in summer. Or maybe it’s simply the fact that all I ever crave in the summer is salads, fruits, and smoothies. Whatever it is this salad gets me one step closer to summer and I’ll take whatever I can get!
- 10 oz fresh baby spinach
- 2 oranges
- 1 lb fresh strawberries
- 1 lime
- 1/2 cup cooked quinoa
- 1/4 cup sliced almonds
- In a large mixing bowl combine your baby spinach with the juice of one whole lime.
- Dice your oranges and strawberries and toss with the spinach.
- Toss in the cooked quinoa and sliced almonds to combine.
- Top with a protein of your choice (chicken or shrimp would both work great!).
Makes 4-6 servings
What’s your favorite season?? What things remind you of summer??
Happy Tuesday! Started my morning off with a fabulous CrossFit WOD…an AMRAP 20…and refueled with a smoothie…
Recipe to come tomorrow for my first what I ate Wednesday!
The nutrition challenge is going well so far! I’ve been trying to eat as strict Paleo as I can and while the first few days are always the hardest, it’s starting to get a little easier! I am really missing cream in my coffee though
Today I wanted to share a really easy Paleo and gluten free dinner option. You can make this with grilled chicken or fish on top too!
Diced bell pepper
2 tbs. Orange juice (fresh squeezed)
1 tbs. Olive oil
Makes 3-4 servings
Preheat a grill pan and spray with olive oil. Cook the steaks 3-4 minutes on each side until desired temperature.
While this is cooking combine baby spinach, shredded carrots, bell pepper, and mushrooms in a bowl.
Combine the orange juice, olive oil, and season with black pepper to make a dressing.
Pour over the vegetable mixture.
Serve the steak on top of the veggies when done.
These pair great with my Portobello Mushroom Pizzas. Hope you enjoy!
Who had a salad today? What’s your favorite salad topper?