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.

img_5706
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.

img_5703
Pear and Beet Salad Fit and Fabulous

 

 

 

Pecan Pie Tarts with maple butter glaze

So I have been working out hard to reach a particular goal, so why am I making pecan tarts. Because I can and a tart never hurt anybody, right? Right? Ya’ll don’t hear me out there ( in my southern baptist preacher voice) lol. Enjoy! I will be working out hard in the next few days.

Pecan Pie Tart with phyllo dough and maple butter glaze 1185826_10151627278938613_423739481_n

These are so yummy.

Here’s the recipe:

Ingredients

  • 2 Tbsp. butter, melted ( 1 Tbsp will for the phyllo dough cups you make)
  • 2 large egg
  • 3 Tbsp.  organic brown
  • 2 Tbsp. of Maple Syrup
  • 1/2 teaspoon vanilla
  • pinch of cinnamon
  • pinch of sea salt
  • 1 cup chopped pecans
  • Box of phyllo dough sheets

Instruction :

In a medium bowl, whisk together all ingredients except pecans. Mix well. Add in chopped pecans, and stir until combined.

In a regular muffin pan cut phyllo dough up into medium squares, lay in the muffin pans ,shape to the pan and dab with butter. I used about 3 sheets to make a nice sturdy container for the pecan mixture.  Fill the cups about 1/2 way up. They will rise.  Bake in a preheated 350°F oven for 10-15 minutes. Let cool and drizzle I drizzled the maple butter glaze over top each one and served.