DOWN AND DIRTY DIET TIME! Okay. I’ve put it off long enough, and the beach trip is coming up soon. It’s time to get back on track with the healthy eating and back on the treadmill and exercise wagon. I didn’t make a New Year’s Resolution to lose weight; I knew that would not be one I would accomplish…just kept telling myself that tomorrow…Well, tomorrow never came. Or rather, it is here today. Knowing how and what to eat are just a tad different than actually putting that into action. Lately, sweets have been an issue. They never used to be – I could easily turn down a dessert. Breads, cinnamon rolls – now that was another issue! Anyway, it seems that I crave that sweet stuff and once I satisfy that craving, it just comes roaring back! I know what makes that happen, so why do I succumb to the temptation? I was reading this really encouraging blog called Sisterhood of the Shrinking Pants (love the books by a similar name, so I just HAD to read the blog) and decided that if they could go public, so could I. It’s time to lose those extra pounds, but mostly it’s time to get that energy renewal. You can join me if you wish. Just jog on over to their blog and sign up!
This salad recipe comes from Cooking Light. It gets in those veggies that we all need, it’s a filling lunch for me, and it’s low in calories. Hooray! (Did I also say that it can be made ahead of time which is a really good thing for those of us who work or who have really busy lives which probably includes everyone.)
White Bean, Tomato and Green Bean Salad
Dressing:
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar (I usually eliminate this. It’s a taste thing.)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar (I usually eliminate this. It’s a taste thing.)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
5 cups cut fresh green beans (about 1-inch cuts)
1 cup finely chopped tomato (I often just use cherry or grape tomatoes and cut them in half.)
1 tablespoon chopped fresh dill
1 (15 ounce) can navy beans, rinsed and drained (Next time try a different bean variety.)
1/2 cup (2 ounces) feta cheese, crumbled
Prepare the dressing, stirring with a whisk until well blended. Set aside. Place green beans in a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place them in a large bowl. Add the tomato, dill and navy beans. Toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with the cheese. Cover and chill at least 1 hour. Makes 4 servings of 1 1/2 cups each.
1 cup finely chopped tomato (I often just use cherry or grape tomatoes and cut them in half.)
1 tablespoon chopped fresh dill
1 (15 ounce) can navy beans, rinsed and drained (Next time try a different bean variety.)
1/2 cup (2 ounces) feta cheese, crumbled
Prepare the dressing, stirring with a whisk until well blended. Set aside. Place green beans in a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place them in a large bowl. Add the tomato, dill and navy beans. Toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with the cheese. Cover and chill at least 1 hour. Makes 4 servings of 1 1/2 cups each.
214 calories
Well lets face it–I am looking round in a swimsuit this year no matter what, but I really do need to be eating much healthier! I can’t wait to break the grill out…any good grilling recipes?? I have resolved to cooking more stuff at home now that we are getting settled in so I may start trying some of these recipes out. It has to look easy though…I am kind of a bad cook. Lets say inexperienced instead…it sounds better. LOL.
welcome to the sisterhood!! 🙂
that recipe sounds delish!
WELCOME TO THE SISTERHOOD!!! I am looking fwd to more recipes from you!! adding you to my blog roll if you don’t mind 🙂