Pear and Beet Salad 5 under 30

I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.

This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.

I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.

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Pear and Beet Salad Fit and Fabulous

Pear and Beet Salad

Ingredients:

4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)

1 bosc pear

2 cups of your favorite greens, chopped, ( I used romaine lettuce.)

2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)

1/2 cup roasted pumpkin seeds

Directions:

Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.

Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.

You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.

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Pear and Beet Salad Fit and Fabulous

 

 

 

My Favorite New Low Carb Snack ~ Vegetarian Parmesan Chips

Okay! I am on kinda of a diet!! Yes!! Don’t laugh at me, but I need to lose 6 stubborn lbs before my birthday in May. I know.  I know. Girl what are you complaining about! Hey, when you get over in your 40’s, it can be a little difficult. So I am watching my Carbs. Closer a girl get’s to 50 the Carbs are not being very nice to me. However, I love to eat potatoes and maybe it’s the Irish blood in me, but potatoes are my best friend. We have hung out during some very trying times in my life. They have come to me in many forms. They know just what a girl needs.  For example, they show up as Potato Chips, she happens to be my favorite. Also, Garlic Parmesan Mashed Potatoes, Sweet Potato Pie, Baked Cajun potatoes,etc., etc. You get the point.

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Well, after my workout I was craving something crunchy. No chips to be found in the house. The key to success, do not load your house up with foods you are trying to avoid.  So I made these vegetarian Parmesan Chips. I used an awesome cheese brand, Belgioioso Cheese. They make a vegetarian form of parmesan. Yay! Me! and 0 Carbs. Yay! Me! Again.

Okay here’s the recipe. Enjoy. I paired this snack with an apple and drizzle of honey. But if you are doing 0 carbs just stick to the chips. 🙂

Ingredients:

1 1/2 tbsp shredded  Belgioiso Parmesan cheese per crisp

1 tbsp Tuscan or Italian Seasonings

Directions:

Depending on the size of your cookie sheet, grate enough Parmesan cheese to cover a cookie sheet with crisps, leaving an inch between each crisp.

Cover a cookie sheet with parchment paper, and spread out the cheese gently in flat round shapes. I used the back of a spoon. Add a dash of seasonings in the middle of each crisp.

Pre-heat your oven to 350 F, and when it’s warm, place the sheet in the middle of the oven for 5-10 minutes. Check regularly, and remove your crisps from the oven when they just start to get golden. Allow to cool off for just a few seconds and carefully remove from the parchment paper. The pan and crisp can still be hot, so be CAREFUL  AND  DO NOT FORGET TO ENJOY! 🙂