Who says you can’t be healthy, while satisfying your cravings? NOT ME!!! I’m trying to be really good about my eating habits, not that I eat poorly, but I have recently discovered that I may be consuming too many carbohydrates. Not that I believe that carbs are bad, but it’s all about portion control and what types of carbs you’re consuming. So, by incorporating more veggies and protein I won’t feel the need to eat as many carbs; or that’s the idea at least. I still love my quinoa! I wouldn’t say I am going paleo, but I am beginning to make certain restrictions to my daily diet. Like, last night I drank a protein shake…WHAT!?!?! I know…it was….okay.
Anyway, salads are delicious if you make them right. When you go to the cheesecake factory, or paneras, or wherever, their salads are always so delicious. But when you’re home, a salad is usually the last thing you want to make. Well, I’m hoping I’ll change your mind about that. Salad toppers are super important when it comes to flavor and the overall feel of your salad. Dressing matters, but not as much as what’s in the salad.
- This salad is a spring mix blend with baby spinach as my base
- Sliced bell peppers, red and orange (I got a great deal at the produce market)
- Whole snap peas
- Sliced Cucumbers
- Sliced cherry tomatoes
- Shredded carrots
- Lastly, oven-baked popcorn chicken and shrimp! YUMMY!
- 2 chicken breast
- 6-8 large shrimp, shell removed
- ⅓ cup egg white
- ½ cup breadcrumbs
- cayenne pepper
- garlic powder
- black pepper
- Preheat oven 350F
- Cut up chicken breasts into bite-sized pieces
- In a small bowl, pour ⅓ cup egg whites (2 egg whites)
- In an additional larger mixing bowl, place ½ cup of breadcrumbs and seasonings
- Place chicken and shrimp into the egg white dish and toss lightly so both chicken and shrimp are coated with egg white
- One by one, place each chicken bite and shrimp into the larger breadcrumb bowl. Allow excess egg white to drip off before tossing it into the breadcrumbs
- Toss chicken and shrimp in breadcrumbs until all pieces are lightly coated
- On a lighly spreayed olive oil greased cookie sheet/pan, place chicken and shrimp.
- Be sure that pieces are not on top of each other, and they are spread out over the pan
- Bake 15-20 minutes, until golden brown.
This is a healthy and quick meal, appropriate for lunch or dinner any day of the week! Enjoy!