skinny meals

A Super Salad

superfood salad via iowa girl eats2

I get more questions about this amazing salad than I do anything else I bring to work. It’s really easy but maybe just a tad time-consuming. Totally worth it though. I could literally eat this every week!

Ingredients: 1/2 cup of dry quinoa, 1/3 cup red onion – chopped, 1 avocado – chopped, 1 cup canned black beans – rinsed & drained, 1 cup canned low-sodium corn – drained, 1 orange – peeled & segments chopped, ½ cup fresh cilantro – chopped

Citrus Vinaigrette: juice from 1 lemon & 1 orange, 2 garlic cloves – microplaned or finely minced, dash of sweetener (agave nectar, Truvia or plain white sugar), 1/2 tsp each of sea salt & black pepper, 6 tbsps extra virgin olive oil

Directions: Cook the quinoa per package directions and let cool. Mix with red onion, avocado, beans, corn, orange & cilantro. Pour the citrus vinaigrette over the salad & stir to combine. Top with chilled & peeled shrimp. Serve cold or at room temp.

{Adapted from Iowa Girl Eats}


Vegging Out

I came across this lightened up tuna salad last week and had to try it. For the record, I am very picky about salads in general but especially tuna, chicken and potato salads. People can add in the strangest things and I just can’t deal with the surprise. And there are way too many food poisoning stories going around that seem to relate back to one of these 3 items. That said, I’ve pretty much trusted my Mother’s tuna salad recipe as the one and only so I was really excited when the image above had my taste buds partying.

I think it’s the added vegetables that really make this a winner. Okay, no. It’s really the French vinaigrette. I modified the original recipe just a bit to fit my style.


1 can of albacore tuna in water, drained | 1 tbsp reduced-fat mayo | 1 tbsp plain, non-fat greek yogurt

1.5 tsps spicy yellow mustard | 1.5 celery stalks, diced | 1 large carrot, diced

1/2 cup baby spinach, roughly chopped | 1/4 tsp each of sea salt + black pepper

1 tsp of Brianna’s French Vinaigrette


I inhaled this stuff along with a handful of Kashi’s 7-grain Sea Salt Pita Crisps.

One serving is a whopping two Weight Watcher’s points…

(image via)

Healthy Eats

We try to keep weeknight meals simple and healthy and this one is a sure bet. I usually have a spaghetti squash and frozen shrimp on hand so this is can be thrown together quickly. Martha’s version does not call for Parmesan but I can’t have pasta, real or faux, without it.

The worst part is cracking open that squash. I’ve had some close calls with a sharp knife but I’m finally getting the hang of it. It also helps to bake it for a few minutes before cutting.


Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 2 tablespoons fresh parsley – roughly chopped, 1 medium spaghetti squash – cut lengthwise, 1 pound large shrimp – peeled & deveined, 1 tablespoons fresh lemon juice, 1 teaspoon ground pepper, 1 teaspoon sea salt, 1-2 tablespoons grated Parmesan

Directions: Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.

Season with Parmesan cheese, salt and pepper, top with parsley and serve with lemon wedges.


Aside from the ease and amazing taste, one hefty serving is worth just 2 Weight Watcher’s points!