#weighinwednesday: Foodie Tips

#weighinwednesday! 

By now, you can probably tell that I get to eat out for work. A LOT. To counterbalance this I try to eat pretty healthy on the days I actually get to cook for myself. And when I say "cook," I mean I throw a bunch of things in a bowl, mix them together, and hope for the best. Here's what's in my bowl these days. This week, I'm weighing in on the following:


SHAVED BRUSSELS SPROUTS:

These little diddies are filled with Vitamins C & K while they also help fight against cancer, improve bone health, maintain vision, and even reduce wrinkles and improve collagen in your skin! Who knew? Pour them into salads for an added crunch or roast them in the oven as a fun side with a little olive oil, salt, and pepper. Many grocery stores also offer already bagged shaved brussels sprouts so now it's easier than ever to try them out! Here are a few good recipes from Chowhound and the Food Network.


WHATEVER-YOU'VE-GOt-IN-THE-PANTRY BEAN SALAD:

The last few weeks, all I've wanted to eat for lunch is bean salad (hello Beano!). I pretty much just winged this entire recipe but basically take whatever you have in the pantry or fridge and combine it with a little olive oil, rice wine vinegar, garlic, chili pepper flakes, salt & pepper. You can add a touch of sugar for a bit of sweetness if it's too tangy. This week I used garbanzo beans, red kidney beans (can also use black beans), feta cheese, onion, avocado, cucumber, and tomato. I love adding in roasted corn when I make a trip to Trader Joe's. Throwing in fresh herbs like parsley or cilantro will give it a bit more of a kick, too. Marinade in the fridge for at least an hour and enjoy! The best part? This recipe gets better as the days go by. 


MAKOTO YOGURT GINGER DRESSING:

You guys, I've discovered a secret sauce that goes with everything. It's perfect mixed into a quick pile of zucchini noodles or as a marinade for salmon. It's called Makoto Yogurt Ginger Dressing and you can find it in the refrigerated aisle at your grocery store. It's sweet and tangy and not too bad for you to thanks to its low fat yogurt base. With intense ingredients like onion, soy sauce, apple cider vinegar, ginger, hot sauce, and white pepper, no wonder it wakes up your tastebuds. I like it so much that I'd probably eat it if it was a frozen yogurt flavor.  

Other things Makoto dressing goes great on:

  • Chili Lime Chicken Burgers 
  • Stir-fried veggies
  • Fish
  • Vegetable-based soups (sweet potato is a great one)
  • Cucumber-Yogurt dipping sauce