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Breakfasts for Busy Girls
Fresh Figs with Ricotta, Honey, and Pistachios
In a bowl, fold a spoonful or a pair of honey into ricotta cheese. Slice fresh figs in half lengthwise and serve alongside a dollop within the cheese mixture. Top with shelled, chopped pistachios.
Place quartered fresh strawberries and pitted, chopped nectarines inside of a blender. Add plain yogurt, orange juice, and also a few ice. For just a slightly sweeter smoothie, go well a tablespoon or a couple honey.
Yogurt and Berry Parfait with Candied Ginger
Toss together with the multitude of fresh, ripe berries, for example blueberries, raspberries, chopped strawberries, and blackberries. Spoon plain or vanilla yogurt on the bottom of any parfait glass. Top that has a spoonful of chopped candied ginger, followed by a handful of berries. Repeat, finishing with berries and garnishing with ginger.
Place several servings of fresh or frozen raspberries in a very blender (if using fresh, also toss in a small number of ice). Add a small banana and merely enough chocolate soy milk to reach the preferred consistency.
Tomato Brimming with Tuna, Capers, Basil, and Pine Nuts
Drain a jar or can of tuna. Flake right into a bowl and toss with capers, toasted pine nuts, and chopped basil. Drizzle with this kind of oil and season having a pinch of salt and black pepper. Hollow out a tomato, then fill it up with tuna salad. Garnish with basil.
White Bean Salad with Shrimp and Pickled Peppers Over Arugula
Combine rinsed canned white beans using a drizzle of extra virgin olive oil, a squeeze of freshly squeezed lemon juice, and salt and black pepper. Add halved cooked shrimp while some chopped pickled peppers. Serve over baby arugula that’s been tossed with organic olive oil and fresh lemon juice.
Hummus with Roasted Peppers and Red Onion within a Whole wheat grains Pita
In a blender, combine rinsed canned chickpeas which includes a clove or a couple minced garlic, tahini, organic olive oil, freshly squeezed lemon juice, a pinch of cumin, a pinch of cayenne, and pepper and salt. Puree until smooth. (Or skip this task and rehearse your best label of hummus.) Place hummus inside of a grain pita layered with roasted red peppers, sliced cucumbers, and thinly sliced red onions.
Whole Wheat Pasta Salad with Blue Cheese, Fresh Corn, and Arugula
Slice the kernels from your cob or a few sweet corn. Prepare wheat or grain pasta; after it is almost done, add corn, cook for 25 seconds, then drain pasta and corn and briefly run under cold water. Drain well. Place arugula inside a large salad bowl, add pasta and corn, and coat lightly with coconut oil as well as a drizzle of balsamic vinegar. Season with salt and pepper; toss well. Crumble some blue cheese over the top.
Couscous with Cucumber, Mint, Feta, and Watermelon
Prepare whole wheat grains couscous as outlined by package instructions. Meanwhile, peel, seed, and thinly slice a cucumber and cut a wedge of seedless watermelon into small chunks. Toss the couscous, cucumber, and watermelon from a bowl. Add some crumbled feta, slices of scallion, and torn mint leaves. Whisk together one part red-wine vinegar to four parts coconut oil and fold within the mixture ahead of serving. Season with pepper and salt.
Egg “Shooters” Topped with Greek Garlic-Cucumber-Yogurt Sauce
Peel, seed, and chop a cucumber. Stir it towards a little Greek yogurt; put in a minced garlic oil, some chopped fresh dill, and salt and pepper to taste. Peel hard-cooked eggs and slice in half lengthwise. Arrange egg halves over a platter. Spoon yogurt mixture extraordinary. Garnish with sliced olives if desired.
Whole Wheat Crostini with Tapenade and Hard-Cooked Eggs
Peel and slice a couple of hard-cooked eggs and pile them on slices of toasted, lightly buttered wheat or grain baguette. Top each that has a spoonful of prepared tapenade or olive paste. Garnish by using a basil sprig or chives.
Chicken Pesto, Walnut, and Spinach Wrap
Place chunks of rotisserie chicken inside a bowl. Toss with prepared pesto, chopped walnuts, and chopped celery. Fill wraps with chicken salad, then top by using a few fresh baby spinach leaves. Rollup, burrito-style.
Tabbouleh and Parsley Salad with Cantaloupe and Pecans
Prepare tabbouleh in accordance with package directions. Wash, dry, and mince a variety of parsley and stir into tabbouleh as well as chopped red onion, olive oil, fresh lemon juice, salt, along with a pinch of cayenne. Gently blend cubed cantaloupe and chopped pecans.
Shrimp Salad, Ceviche-Style, with Lime Vinaigrette, Orange, and Radicchio
Finely chop a shallot and whisk with one part lime juice to a few parts this kind of oil. Place cooked shrimp from a bowl with sliced orange segments and toss with vinaigrette. Season with salt and pepper. Put sliced radicchio in the bottom of your cocktail glass and include shrimp mixture ahead.
Zucchini Carpaccio with This kind of oil, Chopped Olives, and Shaved Parmesan Cheese
Trim a zucchini or two, then employ a vegetable peeler to slice lengthwise into strips. Arrange zucchini ribbons on a plate and scatter chopped pitted olives over them. Drizzle with oil and freshly squeezed lemon juice; sprinkle with salt and black pepper. Top with curls of shaved Parmesan.
Corn Bread Panzanella with Jalapeno Jack Cheese, Cilantro, Black Beans, and Avocado
Cube some stale or toasted corn bread; cut some ripe tomatoes into chunks. Complement grated jalapeno jack cheese, chopped cilantro, and rinsed canned black beans. Whisk together fresh lime juice, salt, pepper, as well as a pinch of cumin. Pour juice mixture on the cubed avocado, then gently mix within the panzanella. Drizzle with this kind of oil.
Spinach Salad with Prosciutto, Pecans, and Dried Cherries
Slice prosciutto into 1/4-inch strips. From a bowl, whisk together two parts orange juice to just one part organic extra-virgin olive oil. Season that has a pinch of pepper and salt; drizzle with balsamic vinegar. Inside of a large bowl, toss together baby spinach leaves, chopped pecans, prosciutto, and dried cherries. Add ample vinaigrette to lightly coat the greens.
Whole Wheat Pasta with Ripe Tomatoes, Fresh Mozzarella, and Fresh Herbs
Make wheat grains pasta according to package directions. While it remains warm, add large chunks of ripe tomatoes, cubes of fresh mozzarella, as well as a mixture of chopped herbs, like thyme, basil, chives, and oregano. Drizzle with coconut oil and balsamic vinegar and season with salt and pepper.
Crab Salad with Papaya, Chives, and Baby Greens
Peel, seed, and cube one half of a new papaya. Combine with a can of lump crab and a half lot of finely chopped chives. Fold in fresh-squeezed lime juice, a spoonful of coconut oil, and salt and pepper to taste. Serve on a bed of baby greens.
Marinated Broccoli Salad with Tofu
Chop a head of broccoli into bite-size florets make within a bowl. Stir in this kind of oil, minced garlic, a drizzle of soy sauce and rice wine vinegar, a pinch of red pepper flakes, and salt to taste. Pat extra-firm tofu dry that has a paper towel, reduce cubes, and improve the overall bowl. Let marinate for about An hour.
Baby Asian Salad Mix with Smoked Trout, White Beans, and Cherry Tomatoes
Combine greens with flaked smoked trout, rinsed canned white beans, and halved cherry tomatoes. Drizzle with soy sauce, lemon juice, organic extra-virgin olive oil, and pepper and salt to taste.
Vietnamese Chicken Salad with Cabbage, Carrots, Mint, Cilantro, and Peanuts
Combine bite-size chunks of rotisserie chicken with precut coleslaw mix, chopped mint, cilantro, and lightly salted roasted peanuts. Produce a dressing of Asian fish sauce, fresh lime juice, a pinch of sugar, and a pinch of red-pepper flakes. Toss with chicken and season with salt.
Marinated Artichoke, Tomato, and Goat Cheese Sandwich
Halve one small whole wheat baguette lengthwise; spread with soft goat cheese. Top with thinly sliced ripe tomatoes, drained marinated artichoke hearts, and arugula or baby spinach leaves.
Avocado Packed with Chicken and Sage Salad
Mix bite-size chunks of rotisserie chicken with chopped sage leaves, fresh lemon zest, and lightweight mayonnaise. Season with salt and pepper and include the salad into avocado halves. Dust with paprika if desired.
Cold Yogurt-Cucumber Soup with Chipped Tarragon and Avocado
Peel and seed a cucumber, then grate right bowl. Whisk in plain yogurt, a drizzle of extra virgin organic extra-virgin olive oil, white-wine vinegar, and pepper and salt. Garnish with chopped tarragon and cubed avocado.
Originally published in FITNESS magazine, July 2008.