Hey KS Fans,
We decided to start eating HEALTHY here on Kosherstreet and start posting recipes that are a little on the lighter side than my normal fare. Recently I was talking to a friend who is a trainer and nutritionist, and she explained to me the concept of EATING MYSELF SKINNY!
In a nut shell – If I eat healthy lighter meals, watching my calorie intake, boosting my Protein, and Super Foods (avocado, almonds, whole grains, beans etc..) intake -yet still eating my faves like pasta, bread and cake - Just in moderation and in lighter Healthier Versions, I can really Eat myself to being Skinny (or at least fit into this dress I am waiting to wear!)
It was and still is my philosophy - that moderation is key when it comes to using real ingredients, like Heavy Cream and Butter ,and that if a recipe is meant to be made with those things – it usually wont taste too great if you modify it too drastically.
But, I have realized, that it’s not always so easy to stick to a small portion and that I do not have to sacrifice taste and quality in my recipes, if I just lighten things up a little.
So -MY CHALLENGE HAS BEGUN – I am on a mission to create and find recipes that are delicious, gourmet and healthy to eat- that will fill me up and will not make me feel deprived of things that I really love to eat! I hope you guys JOIN ME in my efforts – because believe me, it’s not easy finding great healthy recipes that taste really delicious – and I know some of you are sitting on some real gems – SO HELP A GIRL OUT – and join or facebook group – Healthy Recipe Exchange and SHARE! (pretty please)
Just like some of you out there, I am sure in Kosherstreet Land, I would like to drop a few pounds and start fitting back into my clothing pre-baby! If I could do this by eating my way to skinny than – COUNT ME IN!
Hears to Healthy Food & Eating Myself to Skinny!
Come Join Me!
So here is the first Healthy Recipe I made for Lunch:
Avocado Salad with Tropical Fruit
& Pickled Onions
This salad has all my favorite things in it and is the perfect combination of flavors to highlight the true awesomeness of the Avocado. This salad is great to eat alone as a satisfying lunch time meal or add any grilled piece of chicken, fish, or lean meat and have a great Dinner Salad.
Avocado’s are what they like to call a Super Food – yes a little high in Fat – but the good kind – very satisfying and very yummy to eat.
Yields 6 Servings
1 medium shallot, sliced very thin into rings
2 Tbsp. rice vinegar
2 Tbsp. extra virgin olive oil
1 tsp. red wine vinegar
2 cups baby spinach
¼ cup roasted, salted pistachios, coarsely chopped
2 tsp. fresh mint
1 Tbsp. fresh basil, thinly sliced
Ground black pepper
3 medium ripe avocados, pitted, peeled and sliced lengthwise
2 kiwis, peeled, halved, and sliced thin
1 medium mango, pitted, peeled, and sliced lengthwise
½ medium pineapple, peeled, cored, and ½ inch diced
In a small bowl, toss the shallots with the rice vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallots into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into shallot vinegar.
In a medium bowl toss, 1 Tbsp. of the vinaigrette with the pickled shallots, spinach, pistachios, mint, basil, ¼ tsp. salt, and a pinch of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette. Top with the spinach mixture and serve immediately.
Shallots, rice vinegar, olive oil, red wine vinegar, baby spinach, pistachio nuts, dry mint, fresh basil, avocados, kiwi, mango, pineapple