This is such a smart, quick and easy recipe from Davida, a healthy living blogger behind The Healthy Maven. It’s a simple yet brilliant substitute for eliminating the mayonnaise and adding healthy fats with the creamy texture and flavor of avocado.
Avocado Tuna Salad
- 2 cans of flaked light tuna
- 1 ripe avocado
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 red apple, chopped
- 1/4 cup chopped, toasted walnuts
- 1 T pickle juice (or water-if using increase salt slightly)
- 1 tsp dried dill
- 1/2 tsp dijon mustard
- 1/4 tsp cumin
- salt and pepper, to taste
In a large bowl, mash up avocado with the back of a fork or potato masher. Combine all other ingredients and mix well. Serve on toasted bread (gluten-free if needed), on top of greens or enjoy it all by itself. Leftovers should keep for several days in the refrigerator.
Serves: 4 | Serving Size: 1/2 cup
Per serving: Calories: 146; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 24mg; Sodium: 320mg; Carbohydrate: 8g; Dietary Fiber: 4g; Sugar: 2g; Protein: 15g
Nutrition Bonus: Potassium: 423mg; Vitamin A: 1%; Vitamin C: 17%; Iron: 4%; Calcium: 1%
Davida is a healthy living blogger behind The Healthy Maven, where she writes about healthy food, fitness and her insatiable sweet tooth. She aims to create delicious recipes that are healthy, gluten-free and filled with good-for-you ingredients but still taste as authentic as the originals. It’s not rare that she’ll throw spinach in her brownies! Check out more of her recipes on her blog and follow her on Facebook, Twitter or Instagram.
Photo courtesy of Davida Kuglemass. Recipe originally published on The Healthy Maven.
These delicious steak sandwiches are the perfect go-to recipe for a hearty yet low calorie meal that is sure to satisfy your carb and steak cravings.
Grilled Steak Sandwiches
- 14 ounces Sirloin Steak, trimmed of fat
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Kosher Salt
- Freshly cracked Black Pepper
- Cooking Spray or Oil Mister
- 8 ounces Whole Wheat Baguette, cut into 4 pieces
- 2 tablespoons Yellow Mustard
- 1/4 cup Light Mayonnaise
- 2 cups shredded Romaine Lettuce
- 1 large Beefsteak Tomato, sliced
For the steak:
- Season the sirloin with the garlic powder, salt, and black pepper to taste.
- Preheat a grill to high (or preheat a grill pan over high heat). Lightly rub the grates with oil or spray a grill pan with oil and add the steaks.
- Grill for about 3 minutes, turn the steaks over, and grill another 3 minutes for medium (cook longer or less according to your preference).
- Transfer the steak to a cutting board to rest for 5 minutes.
For the sandwiches:
- Split open each piece of bread, then spread each with 1/2 tablespoon mustard and 1 tablespoon mayonnaise. Divide the lettuce and tomatoes among the sandwiches.
- Thinly slice the steak and divide it among the sandwiches and serve.
Serves: 4 | Serving Size: 1 sandwich
Per serving: Calories: 350; Total Fat: 11g; Saturated Fat: 2.5g; Cholesterol: 64mg; Sodium: 571mg; Carbohydrate: 35g; Dietary Fiber: 4g; Sugar: 5g; Protein 28g
Gina Homolka is the founder of Skinnytaste.com, the award-winning blog that’s been featured on Fitness, Better Homes and Gardens, Glamour.com, and FineCooking.com, among other media outlets. She lives on Long Island with her husband and their two children. Look for Gina’s new cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor on sale September 30, 2014.
Photo courtesy of Gina Homolka. Original recipe published in The Skinnytaste Cookbook.
- 1 medium ripe Banana
- ½ cup Unsweetened Almond Milk
- 2 tablespoons Chia Seeds, ground
- 2 tablespoons of Raw Cashews (approx. 20g)
- squeeze of fresh Lemon Juice (optional)
- dash of Cinnamon
- dash of Sea Salt
- touch of Honey (optional)
- Soak chia seeds for at least 20 minutes in 4 tablespoons of the almond milk. Set aside to gel.
- Soak cashews in water (and discard) for at least 20 minutes to soften.
- In a high speed blender or food processor, combine all ingredients until smooth. Adjust almond milk liquid to make thinner or thicker to your desired taste.
- Enjoy at room temperature or chill for 20 minutes.
Serves: 2 | Serving Size: 1/2 of recipe
Per serving: Calories: 174; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 190mg; Carbohydrate: 23g; Dietary Fiber: 8g; Sugar: 8g; Protein: 6g
Nutrition Bonus: Potassium: 325mg; Vitamin A: 3%; Vitamin C: 9%; Iron: 5%; Calcium: 20%
McKel is a registered dietitian, wellness coach and blogger of Nutrition Stripped, where she offers her nutrition services and shares nourishing recipes. Nutrition Stripped is a plant-based whole foods blog focusing on making healthy eating deliciously simple. You can also connect with McKel on Facebook, Instagram and Pinterest.
Photo courtesy of McKel Hill. Original recipe published on Nutrition Stripped.
- 4 bone-in Pork Chops, raw, fat trimmed (approximately 7 ounces each, uncooked)
- 2 teaspoons of Old Bay seasoning, divided
- 1 tablespoon Oil (such as Canola, Olive Oil or Grapeseed)
- 1 Bell Pepper, chopped
- 1 Onion, chopped
- 1 (10 ounce) can Tomatoes with Green Chiles
- 1 (15 ounce) can Black Eyed Peas, drained and rinsed
- 1 cup uncooked Rice
- 2 cups Chicken Broth (or reduced-sodium chicken broth if desired)
- 1 tablespoon of Worcestershire Sauce (gluten-free if necessary)
Grab a large, deep skillet that has a lid. If you have a lid that will fit your skillet, that’s fine.
Turn skillet to medium high heat, heat oil.
Sprinkle the Old Bay seasoning on each side of the pork chops, reserving one teaspoon of seasoning for later.
Pan sear the chops, about 2-3 minutes on each side. You aren’t looking for doneness, just a good color. When both sides are golden remove from skillet and set aside.
Add in chopped onion, bell pepper and let cook for about one minute. Next, add the can of tomatoes and green chiles, and black eyed pea, broth, rice, Worcestershire sauce, and last teaspoon of Old Bay and stir until combined. Top with pork chops.
Bring mixture to a simmer. Place lid on skillet and turn down to low. Let simmer about 25 minutes until all liquid is absorbed.
Serves: 4 | Serving Size: 1 pork chop and 1/4 of rice
Per serving: Calories: 519; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 137mg; Sodium: 987mg; Carbohydrate: 48g; Dietary Fiber: 3g; Sugar: 3g; Protein: 53g
Nutrition Bonus: Potassium: 175mg; Vitamin A: 4%; Vitamin C: 38%; Iron: 13%; Calcium: 2%
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on Twitter, Facebook, and Pinterest.
Photo courtesy of Annie Holmes. Original recipe published on Maebells.
Easy Red, White, and Blueberry Salad
(Makes about 6 servings; recipe created by Kalyn.)
Yogurt Dressing Ingredients:
(if not using low-carb vanilla yogurt as a dressing)
6-8 oz. plain fat-free Greek yogurt
1 T light Agave Nectar (or a little more, to taste)
1/2 tsp. Vanilla (or a little more, to taste)
Pick through the blueberries and remove any bruised or spoiled ones. (Most blueberries don’t need to be washed, but if they do, rinse in a colander and then let dry well, patting dry with paper towels if needed.) Cut the stem out of each strawberry and cut into bite sized pieces. Peel banana and cut into bite-sized pieces.
Put the blueberries, strawberries and banana pieces in a bowl and gently stir to combine. If you’re making your own dressing, whisk together the Greek yogurt, agave, and vanilla, tasting and adjusting the flavor with a little more agave or vanilla as desired. Stir the dressing into the fruit and gently combine. Serve right away. This can be kept in the fridge for a few hours, but it will get watery if it sits too long.
Cool off with this delightfully simple, yet elegant Strawberry Granita with Pistachios and Cream from Dietitian Debbie Dishes. Unlike a bowl of ice cream, this refreshing frozen treat won’t weigh you down.
Strawberry Granita with Pistachios and Cream
- 1 pound fresh Strawberries
- 1 cup Water
- ¼ cup Sugar
- 4 tablespoons Coconut Milk
- ⅓ cup Pistachios
Heat water over medium heat in a small saucepan. Stir in sugar and cook until sugar dissolves. Remove from heat and set aside.
Wash strawberries, remove the green tops, and cut in halves. Place in blender. Pour sugar water over berries in the blender and puree until smooth.
Pour berry mixture into a 9″x13″ baking dish and place in the freezer. Every 20-30 minutes, run a fork through the berry mixture to break apart large frozen pieces. Repeat the process until berry mixture resembles a snow cone texture; about 2 hours.
Divide puree into containers, top with coconut milk and pistachios.
Serves: 3 | Serving Size: 1 cup
Per serving: Calories: 185; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 0mg; Sodium: 7mg; Carbohydrate: 30g; Dietary Fiber: 4g; Sugar: 24g; Protein: 10g
Nutrition Bonus: Potassium: 372mg; Vitamin A: 0%; Vitamin C: 148%; Iron: 5%; Calcium: 3%
Recipe originally posted on My Fitness Pal blog.