Clean Eating Made Easy!

Lunch is served ❤️

Chopped spinach, cucumbers, grape tomatoes, baked chicken & avocado with fresh cracked pepper drizzled with a French vinaigrette.

15 Salads to Eat This Summer

Need some new salad recipes to add to your meal plan?! Well I've found some pretty different salads that look yummy but are definitely different!! Take a look at the 15 salads below! What one will you try?!?!

Arugula Salad with Chicken and Black Beans

Sometimes, the simplest salads are the best. Like this hearty 21 Day Fix recipe that has only 5 ingredients and can be made in minutes. Chicken and black beans add protein and fiber, and avocado adds healthy fats to make it a satisfying meal for lunch or dinner. Get the recipe.

Grilled Peach Panzanella

Panzanella is an Italian salad made with crisp, day-old bread that soaks up the juices of tomatoes and dressing. Our version gets luscious sweetness from grilled peaches, which are beautifully ripe right now. Get the recipe.

Spinach Salad with Quinoa, Chickpeas, and Paprika Dressing

This colorful salad is a show-stopper. Make it for your next potluck or picnic, or amaze your family for dinner any night of the week. Quinoa and chickpeas give it a hearty serving of protein, but the stars of the recipe are the piquant paprika dressing and the full cup of torn mint leaves. Once you taste this salad, you’ll want to add mint to all of your salads. Get the recipe.

Spinach and White Bean Salad with Orange and Grapefruit 

Brightly flavored citrus and creamy white beans make a perfect salad for any season. This recipe is light and refreshing for summer, and the orange and grapefruit slices are a real pick-me-up. It makes a great lunch to pack for work. Get the recipe.

Cucumber, Watermelon, and Mango Salad with Mint

Cucumber, watermelon, and mango make this summer salad refreshing and colorful, and chicken adds hearty protein to make it a satisfying meal. Top with as much fresh mint as you like! It’s a great make-ahead salad for a picnic or to pack for lunch. Get the recipe.

Summer Chickpea Salad

This salad of crunchy radishes, juicy cherry tomatoes, mild green onions, avocado, chickpeas, and feta is delicious with or without lettuce. For a different spin, I combined my leftover bean mixture with a can of tuna…and it was a revelation. Get the recipe.

Greek Cucumber Salad

Cucumber and onion go perfectly with salty feta and kalamata olives. Chopped fresh dill is a flavorful finishing touch. Get the recipe.

Orange-Jicama Salad

Jicama makes this salad crunchy and really filling! Soaking the matchstick-sized pieces of jicama in a lime juice and red wine vinegar dressing infuses it with lots of extra flavor. Orange wedges make it bright and refreshing. Get the recipe.

Tuna and White Bean Salad

This delicious tuna and white bean salad with tomatoes and artichoke hearts makes a hearty lunch or dinner thanks to 24 g of protein and 8 g of fiber. Get the recipe.

Watermelon, Feta, and Kalamata Olive Salad

Here is a new take on the popular watermelon and feta salad. Our recipe adds salty kalamata olives and fresh herbs for a surprisingly delicious Mediterranean twist. Get the recipe.

Kale Salad with Turkey Bacon, Egg, and Avocado

Our Social Media Manager came up with what she calls a “breakfast salad.” She topped kale with all of the fixings of a BLAT, and then we went crazy and added a soft-boiled egg and sunflower seeds. The result has become one of my favorites. I love the added crunchiness of the sunflower seeds and turkey bacon with the tenderness of the soft-boiled egg and tomatoes.  Get the recipe.

Fig Salad with Honey-Lemon Dressing

Figs are one of those special summertime treats that should be enjoyed all season long. They add dimension and sweetness to this easy salad. Pile this on top of your favorite lean protein and dig in.   Get the recipe.

Kale Salad with Chicken

This crunchy kale salad with chicken, tomatoes, and sunflower seeds takes just a few minutes to make, so even people with busy schedules can find time to eat this healthy meal. It keeps well in the fridge for several days, so it’s also great for meal prep!  Get the recipe.

Arugula Salad with Peaches and Mozzarella

This recipe is one of my favorite ways to eat the sweet, juicy peaches that are filling the farmers markets right now. Slice them and toss with some peppery arugula, fresh mozzarella, and a drizzling of good balsamic vinegar. Not all balsamic vinegar is created equal, aged balsamic has a sweeter, more complex flavor that makes this salad sing. Get the recipe.

Spinach Salad with Strawberries and Walnuts

Fresh baby spinach is topped with protein-packed chicken, sweet strawberries, and crunchy walnuts. If you have cooked chicken on hand, and a bag of pre-washed spinach, this could be dinner in under 5 minutes. Get the recipe.

From: Beachbody Blog

Lemon Bar Shakeology

This shake uses real lemon juice and grated lemon zest to get the sweet and tangy flavor of a lemon bar cookie. The scent of lemons is a real pick-me-up, making this a great drink to wake up your morning.

Ingredients:¾ cup nonfat milk or almond milk
¼ cup water
2 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
1 scoop Vanilla Shakeology
1 tsp. finely chopped lemon peel (lemon zest)
1 cup ice

Preparation:1. Place milk, water, lemon juice, extract, Shakeology, lemon, peel, and ice in blender; cover. Blend until smooth.
2. Serve immediately.

Fixate

I feel AWFUL for not sharing this with you!!! So the 21 Day Fix is awesome, it is a program that everyone can do, it features 30 minute workouts and a simple meal plan that uses these cute portion control containers. I LOVE IT!!! 

Anyways, Autumn Calabrese, the creator of the 21 Day Fix and the 21 Day Fix Extreme, created a cookbook just for you Fixers, AND those who aren't! The brand-new cookbook FIXATE is filled with 101 fantastic recipes and it’s available today! Inside, you’ll find recipes for each meal as well as tasty treats for snacks and dessert. PLUS, there are gluten-free, vegan, and vegetarian recipes as well!

This is a cookbook you WILL want in your collection!! For more details shoot me an email at JaclynCrowellFitness@gmail.com 

To purchase go HERE and you will find Fixate in the menu!!

Eggs in Bell Pepper Ring

Sick of eating the same old eggs everyday?! This dish is easy and sure to add a little color to your morning with these fun eggs cooked in bell pepper rings. They are an easy brunch dish, too! Garnish with fresh herbs, like basil, dill, chives, if desired.

Total Time: 31 min.
Prep Time: 10 min.
Cooking Time: 21 min.
Yield: 6 servings

Ingredients:
Nonstick cooking spray
1 large bell pepper, cored, sliced into 6 rings
6 large eggs
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Preparation:
1. Heat large nonstick skillet, lightly coated with spray, over medium-low heat.
2. Place bell pepper rings in skillet. Crack an egg into the center of each ring. Season with salt and pepper if desired; cook for 2 to 4 minutes, or until egg are cooked to desired doneness.

From Beachbody Blog

A Simple Lunch

It's LUNCH time!!
(Okay, so it may be a little late BUT the kiddos just woke up from a very long nap!)

I'm having left overs!!


Last night we had some pretty yummy steak and there was some left over. So I warmed up the left over rice, sautéed some onion and spinach along with some left over green beans and the steak. Put it all together in a bowl and BAM lunch is done AND it's tasty without wasting food!

For those of you on the 21 Day Fix- I used 1 yellow, 1 red and 1 green along with 1 tsp of coconut oil!

It's always easy and simple over here!!

Caribbean Chicken Tacos

Apparently I am on an island food kick!! First with the shrimp dinner now with this. In the summer I get obsessed with fresh, "clean" tasting foods. Okay, that sounds weird but I can't stand anything remotely close to heavy like the warm comfort foods I like in the fall and winter. As usual I was perusing the internet and Pinterest when I found this recipe at Creme De La Crumb. It was a 20 MINUTE recipe so I decided to give it a shot.

Caribbean Chicken Tacos

You will need...
3-4 boneless skinless chicken breasts, pounded to ½ inch thickness
1½ tablespoons Caribbean seasoning (store-bought OR see below for homemade version)
8 taco-sized soft flour tortillas
2 cups cole slaw (without dressing)

Caribbean salsa
½ red bell pepper, diced
½ red onion, diced
1 mango, diced
1 cup pineapple, diced
¼ cup cilantro, roughly chopped
1 tablespoon fresh lime juice (about ½ of a juicy lime)
½ teaspoon salt
½ teaspoon garlic powder

Directions:
1. Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
2. Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
3. Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
4. To serve, fill each tortilla with cooked chicken, then top with cole slaw and Caribbean salsa. Serve immediately with fresh limes for drizzling if desired.


*** PLEASE NOTE: I used this seasoning when I made this the first time- It was spicy! Definitely check out the measurement you use for the taco recipe. It's NOT as much as the recipe for the seasoning makes!!!  If you don't like spicy you could always use Mrs. Dash Caribbean Seasoning that is salt and MSG free- or find another recipe online that is non spicy! Overall, the flavor of this homemade seasoning is yummy but you gotta love some heat ;)

Homemade Caribbean seasoning
2 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Italian seasoning
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes

Stir together all seasoning ingredients in a small bowl.

These chicken tacos were VERY yummy!! The crunchy cole slaw with the sweet of the pineapple salsa complemented the spicy chicken really well. There are a variety of textures and flavors so its definitely not a boring dinner! It is light and fresh and a fun twist on normal tacos! 

If you try these out please come back and let me know how you like them!!!

((Original Recipe found at: http://lecremedelacrumb.com/2015/04/caribbean-chicken-tacos.html ))

Shrimp and Asparagus with Lemon Pepper Sauce

I am totally an ocean girl. I love seafood and sitting on the beach with my toes in the sand. The ocean is where I feel most at peace so being landlocked is pretty awful. But I'm making due. One of the ways I do that is by making food from the ocean. At least once a week we have fish or shrimp (Lobster is out of the question since it's crazy expensive here). This week I was looking for quick recipes. 20 minute recipes to be exact and I stumbled on this one from Home Cooking Memories. She had used ginger in hers but the hubby doesn't like it so I decided to change it up. The only thing I did was omit the ginger and add the pepper. Easy! The link to the original recipe is at the bottom in case you like ginger :) 

Shrimp and Asparagus with Lemon Pepper Sauce

Ingredients:
4 tablespoons olive oil, divided
1 pound large raw shrimp, peeled & deveined
1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
½ teaspoon salt, divided
1 teaspoon minced garlic
Fresh cracked pepper to taste

Lemon Sauce:
⅔ cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
¼ cup lemon juice
1 teaspoon lemon zest

Directions:
1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly under cooked. Remove from frying pan and place shrimp on a plate.

3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add pepper (I used about 1 tsp.) and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.

4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. 

Remove from heat and serve.

Can I just tell you that this recipe was AWESOME!!! The hubby loves it and it brought a bold spicy lemony flavor have was very yummy!! We ate this on top of some jasmine rice. 

It does have a stronger lemon flavor so if you want it more tame you could adjust the amount of lemon juice and add extra chicken broth to make up for it! 

I hope you enjoy it!! Make sure to come back and let me know how you liked it!

Here is the original link as promised!!

http://homecookingmemories.com/shrimp-asparagus-stir-fry-lemon-sauce/