Lunch for a Month: 31 Grab-and-Go Meals Under 400 Calories

Lunch for a Month: 31 Grab-and-Go Meals Under 400 Calories

Today’s post is brought to you by Shape.com 

Pesto, Sun-Dried Tomato, and White Bean Salad

1 OF 31

1/2 cup white beans tossed with 1 tablespoon jarred pesto, 6 sliced sun-dried tomatoes, and 2 cups baby arugula: 245 calories

Chicken Salad Pita

2 OF 31

1 whole-wheat pita (6 1/2-inch diameter) stuffed with 1/2 cup chopped leftover chicken breast, 1/2 grated apple, and 1 tablespoon lowfat Greek yogurt: 344 calories

Vegetarian Mediterranean Wrap

3 OF 31

1/4 cup hummus, 1 sliced tomato, 1 tablespoon feta, and 4 chopped black olives wrapped in a whole-wheat tortilla: 296 calories

 

Summer Rolls

4 OF 31

Divide 12 large cooked shrimp and 1 cup each bean spouts and shredded cabbage between 4 rehydrated rice paper sheets and wrap up burrito-style: 287 calories

Club Salad

5 OF 31

2 slices deli turkey, 1 cup grape tomatoes, 1 slice crumbled bacon, and 2 cups chopped iceberg lettuce tossed in 1 tablespoon lowfat mayo. Serve with 5 pita chips: 254 calories

Goat Cheese Lentil and Couscous Salad

6 OF 31

1/4 cup cooked lentils mixed with 1/2 cup cooked whole-wheat couscous, 3/4 cup cherry tomatoes, and 2 tablespoons crumbled goat cheese: 223 calories

Marinated Kale and Chicken Salad

7 OF 31

Add 2 tablespoons fresh lemon juice and 1 tablespoon olive oil to 2 cups shredded kale and let marinate overnight. Toss in 1/2 cup diced leftover chicken and 1 tablespoon dried currants: 333 calories

Vegan Pate

8 OF 31

1/4 cup cooked lentils pureed with 2 tablespoons walnuts and 1 tablespoon olive oil. Serve with 4 whole-wheat crackers and 4 large olives: 371 calories

Sushi Sandwich

9 OF 31

2 slices deli turkey, 1/4 cup grated part-skim mozzarella, and 1 chopped roasted red pepper rolled into a whole-wheat tortilla and sliced into rounds, sushi-style: 296 calories

Roasted Vegetable Sandwich

10 OF 31

1 roasted red pepper and 2 slices roasted eggplant with 1 slice provolone cheese on whole-grain bread: 310 calories

Apple Sandwich

11 OF 31

Core 1 apple and slice horizontally into 4 slices. Sandwich 1 tablespoon cashew butter topped with 1 tablespoon pepitas (green pumpkin seeds) between slices to make 2 sandwiches (or 1 big one): 234 calories

 

Chicken Salad Salad

12 OF 31

1/2 cup diced chicken mixed with 2 tablespoons lowfat mayo, 1 tablespoon raw pistachios, and 1/4 cup pomegranate seeds over 3 cups mixed spring greens: 286 calories

Bento Box

13 OF 31

1/2 cup each cooked brown rice and prepared seaweed salad with 1/4 cup each cubed marinated tofu and edamame: 312 calories

Spicy Chickpeas and Tuna

14 OF 31

3 ounces olive-oil packed light tuna (drained) with 1/2 cup chickpeas and cayenne to taste over 2 cups chopped romaine lettuce: 290 calories

Curry Egg Salad

15 OF 31

Mix 2 hard-boiled eggs with 2 tablespoons lowfat Greek yogurt and 1 tablespoon hot curry powder. Serve with 3 papadums (thin lentil flatbreads): 251 calories

Beet and Goat Cheese Salad

16 OF 31

2 chopped roasted beets tossed with 2 cups baby spinach, 1 tablespoon olive oil, and 2 tablespoons crumbled goat cheese: 242 calories

Chilled Cucumber and Avocado Soup

17 OF 31

Puree 1/2 cucumber, 1 avocado, and juice of 1 lime: 365 calories

 

Provolone Pasta with Beans and Tomatoes

18 OF 31

1 cup cooked whole-wheat pasta tossed with 1 cup steamed string beans, 1/2 cup halved cherry tomatoes, and 1 tablespoon grated provolone: 249 calories

Chili Pita

19 OF 31

1 whole-wheat pita (6 1/2-inch diameter) stuffed with 1/4 cup each refried beans and salsa and 2 tablespoons shredded sharp cheddar cheese: 300 calories

Avocado-Turkey Rolls

20 OF 31

4 slices deli turkey rolled with 1/4 sliced avocado, 1 slice crumbled bacon, 4 large lettuce leaves, and 1/2 teaspoon smoked paprika: 264 calories

Mustard Hummus Mash

21 OF 31

1/2 cup chickpeas mashed with 2 tablespoons each mustard and lowfat mayo on 2 slices toasted whole-wheat bread: 350 calories

Breakfast for Lunch

22 OF 31

Soak 1/2 cup oats in 1/2 cup lowfat milk overnight, and add 1/2 sliced banana and 1 tablespoon chopped walnuts before you dig in: 305 calories

 

Quick Quinoa Tabbouleh

23 OF 31

1 cup chopped tomatoes and 1/2 cup sliced cucumbers with 1/4 cup chopped parsley leaves over 1 cup cooked quinoa: 267 calories

Sesame Salmon Lettuce Wraps

24 OF 31

3 ounces canned wild salmon tossed with 1 cup broccoli slaw and 2 tablespoons sesame dressing wrapped in 4 large lettuce leaves: 300 calories

AB&B

25 OF 31

1 tablespoon almond butter and 1/2 sliced banana sandwich on whole-wheat cinnamon bread: 331 calories

Peanut Chicken Pita

26 OF 31

1/2 cup chopped chicken mixed with 2 tablespoons each bottled peanut sauce and chopped cilantro, stuffed into a whole-wheat pita (6 1/2-inch diameter): 379 calories

Tarragon Caprese Salad

27 OF 31

2 ounces sliced fresh mozzarella with 2 sliced beefsteak tomatoes and 2 tablespoons chopped fresh tarragon: 246 calories

Mexican Quinoa

28 OF 31

1/2 cup cooked quinoa tossed with 1/4 cup each black beans and thawed corn kernels, 1 diced red pepper, and chipotle chili powder to taste: 240 calories

Roast Beef Wrap

29 OF 31

3 ounces lean deli roast beef, 1 cup bagged coleslaw mix, and 1 tablespoon horseradish in a whole-wheat wrap: 267 calories

Bagel with Lox

30 OF 31

2 tablespoons vegetable cream cheese, 2 slices smoked salmon, and 1 tablespoon fresh dill on bagel thins: 250 calories

2-Bean Grilled Chicken Salad

31 OF 31

1/2 cup chopped grilled chicken on 2 cups romaine with 1/4 cup each small white and black beans, 1/8 sliced red onion, 2 tablespoons cilantro, and juice of 1 lime: 259 calories

 

34 Healthier Thanksgiving Recipe Ideas

Today’s post is brought to you by Kate Morin at Greatist.com 

34 Healthier Thanksgiving Recipes

It’s that time of year again: Families gather (and bicker), turkeys get browned on the outside and left accidentally frozen on the inside (whoops), gravy ends up a lumpy mess, and cranberry sauce plops loudly from white-labeled cans everywhere. Though we can’t promise no bickering, this list can help save your Thanksgiving meal. Here you can find all the recipes you could possibly need to prepare a successful dinner for any size family. Most are our own personal creations, but we’ve also included some stars from the kitchens of our very awesome recipe contributors too.

Salads and Starters

2. Spicy Kale Salad

Kale is the perfect hearty fall green to use as a base for any seasonal salad. Try this easy option with freshly grated pecorino cheese and red pepper flakes as a side dish or starter with a little kick.

With eight simple ingredients and less than 10 minutes of prep time, this spinach and sprouts dish brings a little California sunshine to any dinner table.

4. Curried Pumpkin Soup

Pumpkin just screams Thanksgiving. Start your meal with this simple soup filled with warming spices to get your gourd on.

5. Arugula Salad with Fennel, Apple, and Pecans

On a day when nearly every dish is an indulgence, it’s smart to start with something a little greener to fit in those important nutrients and antioxidants. This combo of arugula with crisp and refreshing fennel and apple is the perfect solution. (The balsamic-dijon vinaigrette doesn’t hurt either!)

Sides

We can’t get enough Brussels sprouts at Greatist. The addition of pancetta and maple make these healthy little guys just the right amount of decadent (without going overboard on the unhealthy stuff).

7. Brussels Sprouts with Brown Butter and Sage

Looking for the perfect turkey pairing? Try these roasted Brussels sprouts topped with earthy brown butter for a delicious addition to any Thanksgiving table.

8. Healthier (Vegan) Creamed Corn

Instead of heavy cream, this version of the classic uses coconut milk to achieve a luscious texture. But it doesn’t taste tropical thanks to all the amazing spices.

9. Cranberry-Orange Sauce with Thyme

Repeat after us: No. Canned. Cranberries. Anyone who can boil water can make this recipe sweetened with honey and orange.

10. Basil Cranberry Sauce

For those who prefer an herbal twist on the side, here is the answer. Plus, there’s no added sugar; the sauce is sweetened with apple juice.

11. Green Bean Casserole

This classic side dish is typically anything but healthy. However, this version takes out all the bad stuff by swapping in, well, less-than-bad stuff. Grandma will never know the difference.

12. Kale and Butternut Squash Stuffing

Whether you call it stuffing or dressing, no Thanksgiving would be complete without the holiday staple. And this quick and easy recipe is full of unexpected veggies and can be made vegetarian-friendly.

Savory muffins sound weird—we know. But trust us. This combo of pumpkin puree and cheddar bring life to otherwise bland dinner table bread options.

14. Cauliflower Leek Puree

White, fluffy, and absolutely delicious, these look like mashed potatoes but have loads more flavor and are even creamier (hat tip to the Greek yogurt).

15. Roasted Asparagus

With just three ingredients and less than 20 minutes from start to finish, this roasted asparagus recipe makes one simple, crowd-pleasing dish.

16. Maple and Sage Roasted Squash

It does take some muscle to chop up a butternut squash. This recipe makes it totally worth the workout. Colorful, sweet, and savory, it requires only five ingredients.

17. Hearty Greens with Garlic

We know, we know, greens aren’t a “traditional” Thanksgiving dish. But take a chance this year, and pick your favorite leaves to toss with a hearty dose of garlic. They taste great and offer an extra-heavy dose of antioxidants!

18. Apple-Parsnip Mash

Another potato replacement, this inventive take uses apples and parsnips to make a similarly colored dish that’s slightly sweet and 100 percent velvety. You may never eat mashed taters again.

19. Honey-Orange Carrots

Carrots are a great source of beta-carotene, but all too often they’re just plain boring. These carrots are a refreshing change, and because they’re roasted, they take little effort so you can spend less time in the kitchen.

Mains

20. Cranberry Pecan-Stuffed Pork Chops

Not a fan of poultry? Try pork this Thanksgiving. (Yes, you can call it Pork Day if you must.) Plus, the cranberry-pecan stuffing is the bomb.

21. First Timer’s Guide to Cooking the Perfect Thanksgiving Turkey

Taking your first stab at cooking the big bird this year? Don’t even try to enter the kitchen without this simple guide.

22. Herb-Stuffed Turkey Breast

Hosting Thanksgiving can be a hassle. And wrestling a 20-pound turkey can make things extra stressful. Take this less-traditional route and choose a smaller piece of the bird—the breast—for a creative (and equally delicious) main dish.

23. Quinoa and Sweet Potato-Stuffed Mushrooms

These sweet potato and quinoa stuffed mushroom caps are just as filling as a hunk-o’-turkey and can be enjoyed by anyone around the dinner table.

Desserts and Drinks

Cookies may never be a health food, but whole-wheat flour, flaxseeds, and pumpkin add more fiber, omega-3s, and antioxidants. And they all go fabulously with chocolate chips.

25. No-Bake Pumpkin Custard

With only five ingredients and no oven required, this stress-free dessert tastes just as good as grandma’s pumpkin pie.

26. Quinoa Apple Cake

With a quinoa and apple base, this snack cake is filling enough to kill that dessert craving. And since it’s Thanksgiving, go ahead and serve it à la mode!

27. Harvest Fruit Compote

Looking for a way to use up all that fall fruit? Try this simple compote for an all-natural sugar fix. Serve with ice cream, fresh whipped cream, or angel food cake for some extra decadence.

28. Healthier Coconut Macaroons

Macaroons may not be the first thing that comes to mind on Turkey Day, but that doesn’t mean you can’t make these coconutty balls. And they’re so (so!) much easier to make than pie.

29. Cranberry-Pear Crisp

Combine two favorite fall fruits and top with a crispy sugary crust for the perfect blend of tart and sweet. It also looks gorgeous, and anyone can make it, even novice bakers.

30. Fruit Salad with Lemon-Lavender Syrup

Peaches, plums, and cherries, oh my! This sophisticated fruit salad gets kicked up a notch with a lemon-lavender syrup. The perfect light dessert.

31. Baked Apples

You might need to wait a few hours after dinner to have room to enjoy these warm, gooey, oat-stuffed apples. Regardless, they’re the perfect way to warm up after that mid-afternoon nap.

32. Apple Cider Margaritas

What better way to kick off the festivities than a nice, stiff drink? Try this fall take on a traditional summer cocktail. “An apple a day” applies to apple cider too, right?

33. Peach Rosemary Crisp

You’re in for a real treat with this dessert combining the natural sweetness of juicy peaches with a savory twist. A welcome substitute for classic apple crisp.

34. Hot Mulled Wine

Wine is always a winner—let’s be honest. But wine slightly warmed with lots of awesome fall spices? That’s a Thanksgiving victory for sure.

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Fresh Mango Margarita

Frozen Mango Margaritas

 

We came across this recipe on the How Sweet It Is Blog right in time to get ready for Cinco de Mayo! The pictures look so amazing, we can’t wait to try it!

The recipe calls for this to be made with fresh mango, but you can substitute frozen chunks that are easy to find at Trader Joe’s or Target. It will make the drink extra frosty. If you use the frozen mango, you will just need to use a little less ice.

Personally, I could go without the chili powder for sprinkling, but that’s totally up to you and your taste. Enjoy!!

Fresh Mango Margarita Frosty

ingredients:

  • 4 cups fresh mango chunks
  • 4 cups ice
  • 1/2 cup silver tequila
  • 1/2 cup freshly squeeze lime juice
  • 1/4 cup grand marnier liqueur
  • pinch of salt
  • lime wedges for garnish
  • chili powder for sprinkling
  • simple syrup, if needed for sweetness

directions:

Add all ingredients to a high powered blender and… blend! Taste and if desired, add a little more tequila or a little simple syrup – whatever you need. I like to blend without the simple syrup and then taste and add it if the mango is not sweet enough.

Spoon the frosty into cups and serve with lime wedges. Sprinkle with chili powder if you’d like!

If your mango isn’t sweet enough, add a few tablespoons of simple syrup! To make the syrup, heat 1/2 cup sugar and 1/2 cup water over medium heat, whisking until the sugar dissolves. Bring to a boil then turn off the heat and let cool to room temp.

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Broccoli Melts

broccoli melt ingredients, clean eating, healthy snacks

If you’re trying to work your way into a healthier diet, but not ready to plunge right into Lentils and Kale for dinner, this will make for an excellent “gateway” snack.

We found this delicious looking recipe on smittenkitchen.com this morning, and can’t wait to try it. For set by step pictures, visit the smittenkitchen site. For a healthier version, I suggest cutting back on the provolone.

Broccoli Melts

I usually make this with broccolini, which I prefer because it much less notably discolors when hit with lemon juice. Outside of aesthetics, both broccolini and regular broccoli work the same here, and are equally delicious. If you’re the sort of person who enjoys anchovies, they meld well here with the garlic and pepper flakes.

Yield: 8 small-medium open-faced melts

1 pound broccolini or regular broccoli
2 tablespoons olive oil
3 cloves garlic, minced
A few pinches red pepper flakes, to taste
Finely grated zest, then juice, of 1/2 lemon (juice before zesting only if you enjoy being grumpy)
Coarse salt, to taste
1/2 cup finely grated aged pecorino romano cheese
8 thin slices totally unfancy deli provolone
8 slices bread of your choice

If using broccolini, cut it into 2-inch segments. If regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks.

Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.

Wipe sauté pan dry and heat over medium. Add olive oil and let it heat for a full minute. Add garlic and pepper flakes, cooking for 1 minutes, or until the garlic is just beginning to turn golden. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer mixture to a bowl and add lemon zest, juice, pecorino and more salt and pepper flakes to taste.

Heat broiler. Arrange slices of bread on a tray and lightly toast on both sides. Scoop broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until cheese has melted and begun to blister. Eat. Repeat. Don’t forget to share, or at least hide the evidence if you decide not to.

broccoli melts, healthy recipes

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Source: smittenkitchen.com

Healthy Holiday Side Dishes

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Today, Katie Cavuto – Dietitian and Culinary Nutritionist shares some healthy side dishes to make at home this holiday season!

There is something fun about modernizing the holiday table. I am all for traditional holiday foods but I also love adding unique, healthy dishes that compliment the flavors of the season.  Here are a few easy to make side-dishes that are perfect for holiday entertaining be it a party or the main event!

Maple Roasted Delicata Squash 

Trail Mix Rice Salad 

Curried Eggplant 

Farro with Lacinato Kale and White Beans

Curried Quinoa with Butternut Squash

philadelphia dietitian katie cavuto

Katie Cavuto is the official dietitian to the Philadelphia Phillies and the Flyers, as well as a chef, writer and nutrition expert who offers corporate and private nutrition counseling and cooking classes. She’s also a local and regional TV and media personality whose writing and voice has appeared in Parents Magazine, foodnetwork.com, O, the Oprah MagazinePhiladelphia magazine, and Women’s Health (among other publications). Katie also plays the role of mom: Son Hudson is four. For more healthy living inspiration visit her blog Nourish.Breathe.Thrive.

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Dessert for Breakfast: Acai and Smoothie Bowls

If you follow any health food accounts on Instagram, you have definitely noticed the new trend moving toward smoothie and Acai bowls. Whether you are big on greens, or prefer something a little sweeter, there is a recipe out there for you! These super-bowls will fill you until lunch with no problem, are full of nutrients and most importantly taste great!

These bowls are meant to be a bit thicker than a regular smoothie, and you can achieve this simply by using a little less liquid. When you see how delicious and creamy the pictures below look, you’ll be running out to the store to buy ingredients to make your own.

Here are some great recipes and articles you can follow to make your own.

Coconut Acai Berry Bowl 

acai bowl

Ingredients

  • 2 frozen acai smoothie packs
  • 1/3 cup non-dairy milk, used: almond milk (more as needed to blend)
  • 1/4 cup coconut milk (or substitute with more almond milk)
  • 1 large frozen banana
  • 1/4 cup frozen or fresh blueberries
  • toppings: 1 tsp goji berries, 1 tsp cacao nibs, 1 tsp shredded coconut, splash of coconut milk, fresh blueberries, chopped nuts or raw jungle peanuts

Recipe listed on lunchboxbunch.com

Chocolate Peanut Butter Smoothie Bowl

chocolate peanut butter smoothie bowl

  • ½ cup rice milk (125 ml)
  • 4 bananas (2 of them were frozen)
  • 2 tbsp peanut butter
  • 8 tbsp carob powder or unsweetened cocoa powder
  • 8 dates

Recipe listed on simpleveganblog.com

The Best Green Smoothie Bowl

green smoothie bowlIngredients

  • 1 Cup Milk of Choice (Cashew, Almond, Coconut, etc.)
  • ½ Frozen Banana, Chopped
  • ¼ of an Avocado, Sliced
  • 2 Cups of Spinach, Packed
  • ½ Cup of Ice
  • 1 Teaspoon of Chia Seeds (can sub Hemp or Flax)
  • Optional:
  • 1 Scoop of Your Favorite Protein (I like Vega One)
  • 1 Teaspoon of Honey (If you like things sweet)
  • Toppings:
  • Chopped Fruit, Coconut, Granola, Nuts, Seeds, etc.

Recipe listed on thebalancedberry.com

Vanilla Raspberry Protein Smoothie Bowl

Vanilla raspberry protein smoothie bowl

  • 1 small frozen banana
  • 1 cup frozen raspberries
  • 1 cup almond milk
  • 1 packet Vega Vanilla Protein Powder
  • 2 tbsp chia seeds + 2 tbsp water
  • 1/4 cup of granola
  • A few fresh raspberries
  • A sprinkling of cacao nibs

Recipe listed on mydarlingvegan.com

 

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Hasselback Baked Apples Dessert

This recipe was featured on Cooking Light and we just had to share it. This simple reduced guilt dessert is delicious, and perfect for Fall!

 

 

Ingredients:
2 large firm apples, peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon kosher salt
1½ cups low-fat vanilla ice cream

Directions:
1. Preheat oven to 400°.

2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.

3. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.

4. Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.

SERVES 4 (serving size: 1 apple half and about 1/2 cup ice cream)
CALORIES 260; FAT 9.2g (sat 5.4g, mono 1.9g, poly 0.4g); PROTEIN 3g; CARB 43g; FIBER 3g; CHOL 23mg; IRON 0mg; SODIUM 222mg; CALC 99mg

Make Ahead Tip: Cook apples in advance, but hold off on step 4. Cool and refrigerate baked apples until ready to serve; then top with streusel and bake as directed.

 

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Low Calorie Summer Cocktails

If you’ve worked hard all summer to keep your beach body intact, you don’t want to spoil it over the Labor Day Weekend! If you want to celebrate with some adult beverages, without packing on the pounds, here are some refreshing low-calorie recipes you can try.

Vodka & Club Soda with Lemon/Lime

Not the most exciting option – but definitely one of the lowest calorie options out there. This is always a go to for me. I prefer to use Ketel One Vodka, which is also available as Ketel One Citroen or Ketel One Oranje for a little extra flavor.low calorie alcoholic beverages

Real Strawberry Daiquiri

So many frozen drinks are high in calories due to the heavy corn syrup and other sweeteners they are made with, as is the case with many pre-made daiquiri mixes. Ditch the mix and make your own for only 135 calories each! Puree 1 cup of strawberries in a blender with 1 oz. of light rum and a handful of ice cubes, then sprinkle with sugar.

healthy strawberry daiquiri

White Strawberry-Lemon Sangria

Ingredients

  • 2 lemons, thinly sliced
  • 1 apple, cored and sliced (any kind)
  • 1 cup strawberries, hulled and sliced lengthwise
  • 1 (750 ml) bottle white wine (a dry-ish white wine is best – I like Sauvignon Blanc or Chardonnay)
  • 1/2 cup light rum
  • 4 cups lemon-lime soda

Directions

  1. Add lemon slices to a large pitcher, then the apples, then the strawberries.
  2. Pour the wine and rum over the top.
  3. Cover and place in the refrigerator for 4 – 5 hours.
  4. Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.

fruit sangria

Skinny Pina Colada

Take all the heavy mix away, and try this natural juice twist of this tropical favorite. Combine 2 oz. of Cocnut Vodka, 1/4 oz. of Pineapple Vodka, 2 oz of Club Soda, a splash of pineapple juice and a squeeze of fresh lemon. Mix and pour over ice. Garnish with pineapple for an added touch!

skinny pina colada

Skinny Girl Cosmo

You can’t have a low-calorie list without including the original Skinny Girl creator – Bethenny Frankel. If you are a cosmo lover, be sure to pick up a bottle of pre-mixed Skinnygirl White Cranberry Cosmo. It doesn’t get any simpler – just chill with ice, strain and pour! Bethenny describes the cocktail as “a sassy take on a classic drink, combining hints of orange essence, subtle lime, berry fruit notes, and cranberry into a natural, agave-sweetened wonder.” Only 100 calories per serving!

skinny girl white cranberry cosmo

Strawberry-Citrus Vodka Cocktail

In a shaker, muddle together 1 sprig of mint and 2 strawberries, then add 3/4 ounce of light agave nectar, 1 3/4 oz. of Citrus vodka and 3/4 oz. lemon juice. Pour entire contents of the shaker into a tall glass over crushed ice. (Be sure to include all of the mint and strawberry pulp).

strawberry citrus vodka cocktail

In case none of these options suit your taste, here are some quick tips from Greatist.com that you can use to adapt some of your other go-to cocktails.

8 tips for healthier boozing

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Cinna-Crunch Power Smoothie

smoothie picture

Who doesn’t love Cinnamon Toast Crunch. It’s actually my personal all-time favorite cereal – so when I came across this recipe on fitbottomeats.com, I just had to share it. It’s quick, easy, healthy and most importantly DELICIOUS!

Ingredients
  • ½ cup plain Greek yogurt
  • 1 frozen banana
  • ¼ cup almond butter
  • ½ cup Cinnamon Toast Crunch cereal
  • 1 cup skim milk
Instructions
  1. Add all ingredients in a blender and blend until smooth.
  2. Top with some extra cereal squares and serve.

You can see the nutritional facts listed below. Don’t freak out when you see the 19g of fat! Our bodies need fat (if you missed our post A Beginner’s Guide to Fat be sure to read it). You’ll see of the 19g of fat only 2g are saturated fat. The best part of all is that the protein in this smoothie packs a punch accounting for 42% of your daily value!

nutritional facts for cinna crunch smoothie

 

Recipe credit: Leslie Baradel of My Menu Pal

 

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Copy Cat Recipe: P.F. Changs Lettuce Wraps

pf changs lettuce wraps

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time 20 minutes

Yield 4 servings

A copycat recipe that you can easily make right at home in just 20 minutes!

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Make Turkey Cutlets w/ Braised Red Cabbage
Instructions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes

Adapted from Eat. Drink. Love.

Credit: damdelicious.net

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