Breakfast: Maple Nut Granola
- 3 1/2 cups old-fashioned rolled oats
- 1/4 cup chopped pecans
- 1/4 cup chopped almonds
- 1/4 teaspoon coarse salt
- 5 teaspoons vegetable oil
- 5 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.
Snack: Ham and Apple Wraps w/ dip
- 1/4 cup plain low-fat yogurt
- 1 to 2 teaspoons Dijon mustard
- 1 Granny Smith apple, cored, quartered, and cut into 16 equal-size wedges
- 4 ounces cheddar cheese, cut into 16 pieces
- 4 ounces thinly sliced deli ham, cut lengthwise into sixteen 1-inch strips
In a small bowl, stir together yogurt and mustard until smooth; set dip aside. On one apple wedge, center a piece of cheese; wrap tightly around middle with a strip of ham. Repeat with remaining apple, cheese, and ham. Serve with dip on the side.
Lunch: Cherry Balsamic Chicken Salad w/ Quinoa
- 1 lb boneless, skinless chicken breasts
- 1 tsp each ground allspice and cumin
- 1/2cup quinoa, rinsed
- 1/2 cup balsamic vinegar (TRY: Bionaturae Organic Balsamic Vinegar)
- 1/2 cup diced red onion
- 1/4 cup dried unsweetened cherries
- 1/8 tsp red pepper flakes, or as desired
- 1/4 cup slivered toasted unsalted almonds
- 1 tbsp toasted sesame oil
- 1/2 tsp each sea salt and ground black pepper
- 1 packet stevia
- 4 cups arugula
- Sprinkle chicken with allspice and cumin and mist with cooking spray. Heat a large nonstick skillet on medium-high. Add chicken and cook for 5 to 6 minutes per side, until no longer pink in center. Transfer to a cutting board and set aside until cool enough to handle.
- Meanwhile, cook quinoa according to package directions. Drain with a fine mesh sieve and immediately rinse with cold water, shaking sieve to remove excess water; set aside.
- Return skillet to medium-high heat and add vinegar, onion, cherries and pepper flakes. Bring to a boil and continue to cook, constantly stirring and scraping up browned bits from bottom of skillet, for 2 to 3 minutes, until mixture is reduced to about ¼ cup; set aside to cool.
- Cut chicken into bite-size pieces and transfer to a medium bowl. Stir in quinoa, balsamic mixture, almonds, sesame oil, salt, black pepper and stevia. Divide arugula among plates. Top with chicken mixture, dividing evenly.
Dinner: Mahi Mahi w/ Pineapple & Red Peppers
- 2 1/3 cups low-sodium chicken broth, divided
- 1 cup whole-wheat couscous
- 2 tsp olive oil
- 4 4-oz boneless, skinless mahi mahi fillets
- 1/4 tsp each sea salt and fresh ground black pepper
- 2 cups chopped fresh pineapple
- 1 red bell pepper, diced
- 2 tbsp chopped fresh chives
- In a small saucepan, bring 1 1/3 cups broth to a boil on high heat. Stir in couscous. Remove from heat immediately, cover and let sit for 5 minutes, until liquid is absorbed.
- Meanwhile, in a large skillet, heat oil on medium-high. Season both sides of mahi mahi with salt and black pepper. Add mahi mahi to skillet and cook for 1 minute per side, until golden. Remove from pan and set aside.
- Add pineapple and bell pepper to skillet and cook on medium-high for 2 minutes, until soft, stirring occasionally. Stir in cooked couscous, remaining 1 cup broth and chives and mix well. Arrange mahi mahi on top of couscous mixture, cover with foil and cook for 2 minutes, until mahi mahi is tender and steaming under foil.