Fitness Food and You

I know many of us are avoiding pasta but every now and then it’s a great treat! This pasta salad is a perfect side dish to bring to any BBQ or to serve, at home,  with lean protein. If you want to eat less pasta, add more tomatoes and cucumbers!!!  This recipe is filled with seasonal fresh ingredients!

ingredients 

kosher salt

1 lb. farfalle

¼ c. extra-virgin olive oil

3 tbsp. red wine vinegar

½ tsp. dried oregano

½ tsp. garlic powder

1 large cucumber, chopped

1 c. cherry tomatoes, halved

1/3 c. Kalamata olives, pitted and chopped

½ red onion, chopped

Freshly ground black pepper

2 tbsp. dill, finely chopped

½ c. crumbled feta

directions

In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.

Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.

To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.

(Recipe found on delish.com)

This recipe screams summer–especially if you cook the chicken on the grill!! 

ingredients

3 tbsp. extra-virgin olive oil, divided

1-pound boneless skinless chicken breast

1 tbsp. dried oregano

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

3 c. chopped tomatoes

½ shallot, minced

3 cloves garlic, minced

¼ c. Freshly Chopped Basil

Shaved Parmesan, for garnish

Balsamic glaze, for drizzling

directions

In a large skillet over medium heat, heat 1 tablespoon oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink, 8 minutes per side. (*See note below)

In a large bowl, make bruschetta topping: Stir together tomatoes, olive oil, shallot, garlic, and basil and season generously with salt and pepper.

Top chicken with bruschetta topping and shaved Parmesan. Drizzle with balsamic glaze.

*NOTE: Now that the weather is warm I cooked the chicken breasts on the grill!

(Recipe found on http://www.delish.com)

This is a perfect recipe to bring or to serve at any BBQ this summer, as most of the ingredients are in season. It also also packed with optimal nutrients!

ingredients (serves 6)

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice, plus more to taste

1 tsp. grated lemon zest

¼ tsp. sea salt, plus more to taste

1 cup cooked quinoa, cooled

1 cup cooked lentils, cooled

½ cup finely chopped fresh flat-leaf parsley

½ cup finely chopped fresh mint

2 small English cucumbers, peeled, seeded, and diced

1 cup diced tomatoes

1 cup arugula

2 tbs. crumbled organic goat’s or sheep’s milk feta cheese (optional)

directions

In a small bowl, whisk together the olive oil, lemon juice and zest, and salt. Pour over the cooked quinoa, then add the cooked lentils, parsley, and mint. Toss with a fork until all ingredients are well combined. Chill for at least two hours.

Add the cucumbers tomatoes and arugula and use a fork to gently combine. Add another squeeze of lemon juice or a pinch of salt to taste. Sprinkle with feta before serving.

(adapted from a recipe found on experiencelife.com)