Healthy Lunch Tip

Who says that a quick-lunch cannot be healthy?  Look at my colorful plate!!!


What’s on the plate?  LO’s!  Leftovers.

A leftover grilled plain sweet potato.  High in potassium, about 448 mg, low in calories, 1 cup, about 114 calories, low in sugar, 6 mg, and considered a healthier carb.

Leftover grilled bourbon and brown sugar flavored chicken breast. The chicken breast is lean, but the bourbon & brown sugar seasoning, made it a little less.  In moderation, it’s okay.

A ginormous hand full of UNCOOKED USDA Certified Organic  50/50 Mix of baby spinach & spring mix blend. If you keep baby spinach or a blend of green veggies like this on hand, you’ll never have to stress over the unavailability of cooked veggies.  Tossing them in the microwave for two minutes with a little pan drippings is perfect.


Everything on the plate was taken directly from the fridge.  I simply heated the plate two minutes in the microwave.  After the two minutes, I tried not to wolf it down too quickly, but it was good and…. HEALTHY!

Remember, your food choices should compliment your fitness regimen.  For the best results, they must work together.

After B’Dazzle’s one hour-long football conditioning camp, I could have eaten out. But, dining out usually mean less healthier food choices.  I knew I had a bunch of leftovers in the fridge, so I made the smarter choice.

If you’re seeking a healthier lifestyle, remember the choice is all yours.

I’m out back coolin it at the pool with B’Dazzle.  It is raining and he is in the pool!  He’s already wet, so why let the rain spoil our afternoon.  Kids love to play in the rain.  So do I!

Enjoy the day!   Smooches!

Passing On the Chicken

Chicken, chicken, and more chicken!  I couldn’t take it today, so I put my unofficial culinary arts skills to work and created a new dish!

Ingredients (the only items I measured was the shrimp; everything else is an estimate)

7 oz. jumbo frozen shrimp (thawed & peeled)
1 cup of chopped mushrooms
5 small garlic cloves (chopped)
2 cups vegetable blend (kale, chard & spinach)
3 Tablespoons Olive oil
1-2 Tablespoons crushed red peppers (skip if you don’t like spicy)
1 Tablespoon granulated garlic
cooked brown rice

Toss all ingredients, except the rice, in a wok or saucepan.  Cook on low to medium temperature, while stirring until shrimp is pink.  Remove immediately and serve over freshly cooked fluffy brown rice.





My version of a spinach salad

I admit; I LOVE spinach! I will eat just about anything with spinach… steamed, fresh spinach, spinach balls, spinach stuffed in turkey, chicken, or anything else. I no longer eat the traditional spinach salad served with delicious fresh crisp bacon bits right off the griddle. But I will always recall the smell and remember the taste. As a little girl, daddy started me on my bacon frenzy by leaving me several crispy and very greasy pieces before he left for work. I looked forward to those bacon slices at least five days a week. Mmm… Wait! I did say that I don’t eat bacon anymore, but I know this isn’t reading that way. Lol! These days, I’m eating a completely different version of a spinach salad that I’ve literally thrown together and it is scrumptious.

Spinach salad

2 (about) cups of fresh baby spinach
1/2 cup of spring salad mix
1 red, yellow, and/or orange bell pepper sliced into small strips
1 fresh finely shredded carrot
1/4 cup (about) dried cranberries
5 or 6 cherry tomatoes or a similar variety halved
1/3 cup of black beans (drained & rinsed)
1 small boneless and skinless grilled chicken or turkey breast
1 tbsp freshly ground black pepper
drizzle of olive oil (preferably garlic roasted) to taste

Place spinach and spring mix in a bowl, thoroughly wash, dry, and cut peppers and tomatoes and toss in bowl. Drain black beans and rinse in water. Add chicken or turkey, black pepper and toss. Drizzle with olive oil and toss. Now enjoy your delightful spinach salad.