Lean and Green Overnight Oats

Growing up, we hear "eat your vegetables," "eat your greens," or in my case- my dad told me "eat greens so you don't smell when you get older." Don't ask me what that means or how he came up with that because to this day I still don't know. However, these suggestions aren't misleading- greens are one of the best things you can put into your body. They are packed with nutrients and contain little to no calories OR fat. 

This recipe incorporates healthy complex carbs (oats) that actually burn belly fat! Chia seeds, a great little seed packed with omega 3 and 6 fatty acids, fiber, protein, a banana filled with necessary potassium and sugars, and milk- extra protein! The secret ingredient that makes this overnight oat recipe different from the rest is no other than kale (or spinach if you aren't a kale person). There is a long list of why you should incorporate kale into your diet, and this is an easy and delicious way to start!

You have to make this the night before, so plan ahead!

Ingredients:

- Handful or more of kale (or spinach)

- 3/4 cup of skim milk

- 1.5 tbsp chia seeds

- 1 ripe banana

- 1/3 cup of oats

- Honey

Directions:

- In a blender, bled the greens, milk, chia seeds, and banana until smooth

- Pour the smoothie into a bowl, and mix in the oats

- Place in the fridge for the night

- Drizzle honey on top the next morning to add a little sweetness!

Enjoy!

Orange Zested BBQ Halibut

Here is yet another delicious meal utilizing the summer fruits. I whipped this up in no time at all, and it left the apartment smelling delicious.

With fresh and simple ingredients, anyone can pull this together and leave others believing they have just become the next Top Chef.

Ingredients (serves 1):
- Filet of halibut (or any type of fish or poultry)
- 1/4 cup of BBQ sauce - I used plain organic sauce
- 1/2 fresh orange
- 1/8 tsp crushed red pepper
- Fresh cilantro (to taste)
- Spoonful of honey

Directions:
- Preheat oven to 350 degrees
- In a small mixing bowl, add the 1/4 cup of BBQ sauce
- Juice the 1/2 piece of fresh orange into the mixing bowl, and you can even cut up and add actual pieces of the orange (it's good, I promise)
- Next, add the crushed red pepper and cilantro
- Mix well
- In a small cooking dish, line with foil and spray
- Lay the halibut filet in and cover with the sauce
- Cook for 35 minutes
- Once it cooked for 35 minutes, I put it on a pan on the stove on HIGH for a few minutes to crisp it up
- Lastly, I topped it off with diced avocado

I also paired it with chilled pureed black beans. I simply emptied the canned beans into a bowl, and used the hand blender to puree them. I then put them in the fridge while the fish cooked.

Enjoy!

Balsamic Mango Chicken

Summer times means great fresh, fruit! Being a fruit lover, I try to utilize every one of them before their season is over.

Tonights menu consisted of mangos because while grocery shopping, my roommate was ooing and ahhing over how cute the little containers are that they come in. So, therefore, I HAD to get it so that she could keep the container.

Once I got home, I threw the glaze together in no time at all, and was eating in less than an hour. There are only a few single ingredients, thus making it an easy meal to put together.

Ingredients (serves 1):

- Skinless, boneless chicken (I use the frozen ones from Trader Joes)

- 1/4 piece of a mango

- 1 garlic clove

- 1/8 cup of balsamic vinegar 

- 1 spoonful of honey

- Lemon juice

- Fresh cilantro

Directions:

- Preheat the oven to 350 degrees

- Use a small mixing bowl

- Chop the mango into small pieces and place in bowl

- Add the 1/8 cup balsamic vinegar to the bowl

- Finely chop the garlic clove and also add to bowl

- Also, finely chop the cilantro (as much or as little as you want) and add to the mixing bowl

- Squirt in the lemon juice to the bowl

- FINALLY mix everything together 

-Next, in a small glass dish, layer with foil and spray with cooking spray

- Place the piece of chicken in the dish, and cover with the glaze

- Lastyl, drizzle the honey over the chicken

- Place in the oven for 40 minutes

Enjoy!

Raw and Real: Fully Loaded Kale Salad

When eating healthy, eating to the truest form of the food is the best way to go- meaning raw. This is because when food is cooked, it looses some of its nutrients.

Thus, to keep things "real," I threw together this raw, yet oh so delicious salad. It is packed with nutrients, protein, and most importantly, flavor. With just a few ingredients, and ten minutes max, this salad can be put together and enjoyed.

Ingredients:
- 1 cup kale
- 1/4 cup white kidney beans
- 1.4 cup quinoa
- Cucumber
- Tomatoes (cherry tomatoes are easiest)
- Red and yellow pepper
- Orange
- Avocado
- Carrot
- 1 tablespoon apple cider vinegar
- Lemon

Directions:
- Cook quinoa as directed on package and in the meantime...
- Rinse and finely chop the kale. Place in a large mixing bowl
- Rinse and dry kidney beans and add to bowl
- Finely chop the cucumber, tomatoes, peppers, orange, avocado, and carrots, and add into bowl when done
- Once the quinoa is finished cooking, add to bowl
- Mix everything, and add the tablespoon of apple cider vinegar and squeeze lemon juice
- Mix again and, voila!

I paired mine with the salmon burgers found at Trader Joes.

Enjoy!