Market Mondays Week 4

Market mondays

Had a great shopping trip yesterday at the market!

I spent my usual $30 and got lots of goodies to use in smoothies, snacks and salads for the week.

Apples-with nut butters, alone, in smoothies

Peaches-salads, smoothies and in Greek yogurt, alone

Tiny black raspberries-salads, smoothies and in Greek yogurt

Celery-salads and to put nut butters on

onions-potato salad

Potatoes-baby reds for roasting or potato salad

Spicy honey brown mustard-in potato salad with Greek yogurt, dip for pretzels, on turkey sandwiches

red leaf lettuce-salad and smoothies

Orange pepper-on salads and for dip

Beet chips-alone or with dip or Greek yogurt

Spinach dip-on grilled chicken or with veggies or chips

and…some red, white and blue candy corn for Max (don’t ask…)

Anyway, I have made a delicious chicken salad, a banana and avocado smoothie and a potato salad so far! Above I listed different things you can make to eat with the different ingredients, I hope you can use some of the ideas I listed 🙂

Here is the Chicken Salad recipe:

Lettuce, Grilled chicken, half of a peach cubed, a handful of raspberries, 2 tsp crumbled feta cheese, 1/4 cup cucumber toss with 2 tsp. dressing or olive oil and vinegar.

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Potato Salad recipe:

potato salad 44

15 small baby red potatoes boiled for 15 minutes and cubed into halves or quarters

2 celery sticks chopped

1 small Spanish onion chopped

3 tsp spicy honey mustard

2 heaping tbsp plain Greek yogurt

2 tsp oil of your choice

2 tsp apple cider vinegar

Season with salt, pepper, basil & oregano

Mix all together and chill for several hours

potato salad 4

Banana & Avocado protein smoothie:

1 ripe banana

1/2 ripe avocado

1/2 c milk of your choice

2 tsp ground flaxseeds, hemp seeds or chia seeds

1 scoop vanilla protein powder

3 to 4 ice cubes-blend

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Enjoy!! I hope from reading my blog you realize that it isn’t hard and it isn’t expensive to eat healthy and make balanced meals for you and your family! xoxo

Adrienne

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Sweet Potato Salad

simple and quick sweet potato salad

TAKE 3 MED SIZED WASHED WITH SKIN ON WHOLE SWEET POTATOES AND CUT INTO LARGE ROUND SLICES LIKE IN THE PICTURE (keep the skin on-lots of nutrition in them) THEN BOIL IN POT FOR 10 MIN.

WHILE POTATOES ARE BOILING:

CHOP 2 CELERY RIBS AND 1 QUARTER OF A MED ONION OF YOUR CHOICE

IN BOWL ADD CELERY, ONION, 2 HEAPING TBSP OF PLAIN 0% GREEK YOGURT AND 1 HEAPING TBSP SPICY BROWN MUSTARD

WHEN POTATOES ARE DONE, DRAIN AND RUN COOL WATER OVER THEM.

ADD THEM TO THE BOWL AND SPRINKLE WITH SALT, PEPPER AND FRESH PARSLEY OR DILL.

MIX GENTLY TO COAT THE POTATOES AND CHILL IN THE FRIDGE.

**CAN ALSO ADD HARD BOILED EGGS IF YOU WANT-I SUGGEST  2 OR 3**

ALL DONE!!

BRING IT TO YOUR SUMMER PARTIES OR JUST MAKE AS A SIDE DISH FOR DINNER WHENEVER! I MADE A BATCH AND HAVE BEEN EATING IT FOR BREAKFAST, SNACK, LUNCH AND DINNER ALL WEEK! IT’S PRETTY MUCH DELICIOUS AND GOES WITH EVERYTHING!

ENJOY!

A

 

Fresh Lemon & Basil Potato Salad

Lemon Basil Potato Salad

Potato Salad-one of my favorites! Made this one with an awesome healthy twist!

Need:

1 24 oz. pack of baby potatoes. I used the medley mix because I like all the colors but you can use what you like.

1/3 cup chopped sweet onion

3 Hard Boiled Eggs

1/3 cup Plain Greek Yogurt

1 Tbsp. Deli Mustard

2 Tbsp. olive oil

2 Tbsp. lemon juice and some zest if you used a fresh lemon

Salt and Pepper to taste

1 Tbsp. fresh chopped basil to garnish

Directions:

Boil potatoes for approx. 25 to 30 min adding the eggs in for the last 12 to 15 min.

Drain, rinse with cold water and cool the potatoes and eggs  in the refrigerator for 30 min.

Cut the Eggs and Potatoes in half-bite size essentially.

Add all other ingredients except for basil and gentle toss to coat all over.

Top with fresh basil.

Store in fridge and eat the next day once all the flavors have had a chance to marry.

Enjoy!!!

xoxo-A