Shrimp and Spinach Pasta Salad

Pasta and shrimps, a family-favorite dish.

Full of fresh ingredients, this pasta salad with shrimp will become a favorite dish in no time. Whole grain pasta to give you the right amount of carbs, shrimp to add protein, lots of greens to meet your vegetable needs, and olive oil with garlic to add lots of flavor will make this dish your perfect choice for a special occasion.  It’s a complete meal in no time, with 40 grams of protein and 600 calories.

 

 

25 g / 400

Protein (approx.) / calories (approx.)

40 g / 600

Protein (approx.) / calories (approx.)

½ TBSP ½ TBSP Olive oil
2 tsp 2 tsp Balsamic vinegar
Dash Dash Garlic powder or ½ clove fresh garlic, minced
¼ tsp ¼ tsp Dried basil
Any amount Any amount Salt and pepper to taste
4 cups 6 cups Baby spinach leaves
1 cup 1 cup Raw vegetables, diced (bell pepper, cucumber, red onion, tomato)
1 cup 2 cups Chopped, cooked and chilled vegetables (eggplant, zucchini, broccoli)
3 oz. 5 oz. Cooked shrimp
½ cup 1 cup Cooked whole grain pasta
1 TBSP 1 TBSP Parmesan Cheese

In a mixing bowl large enough to hold all the ingredients, whisk together the oil, vinegar, garlic, basil, salt and pepper. Add spinach, vegetables, shrimp and pasta and toss well. Top with Parmesan cheese.

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Tempeh and Noodle Salad

Complete meal in a bowl.

Spice up your salad with this simple but delicious vegan recipe.

It’s a salad, but it’s also a complete healthy entrée. Made with fresh vegetables and delicious noodles, tender and juicy tempeh has 25 to 40 grams of protein, 600 calories and a lot of flavor. What else can you ask for?

25 g/400

Protein (approx.)/calories (approx.)

40 g/600

Protein (approx.)/calories (approx.)

1 tsp 1 tsp Sesame oil
2 tsp 2 tsp Canola oil
2 tsp 2 tsp Rice vinegar
1 tsp 1 tsp Low sodium soy sauce
Dash Dash Ground white pepper
½ cup 1 cup Cooked soba (buckwheat) noodles
1 1 Carrot, grated
2 2 Green onions, chopped
1 cup 2 cups Asparagus spears, cooked, chilled and chopped into 2-inch pieces
2 oz. 4 oz. Tempeh, crumbled
½ cup ½ cup Cooked edamame (green soybeans)

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Grilled Chicken, Broccoli and Quinoa Salad

Healthy green meal.

Fluffy and soft quinoa, juicy and tender slices of chicken, broccoli cooked to perfection, and a hint of lemon juice will transform this salad into a healthy green meal with 25 to 40 grams of protein and 600 calories.

Every ingredient in this salad works together to create a dish full of flavor and with LOTS of protein.

 

25 g/400

Protein (approx.)/calories (approx.)

40 g/600

Protein (approx.)/calories (approx.)

1 TBSP 1 TBSP Olive oil
2 tsp 2 tsp Lemon juice
½ tsp ½ tsp Dijon-style mustard
Any amount Any amount Salt and pepper to taste
4 cups 6 cups Mixed leafy greens
1 cup 2 cups Broccoli florets, cooked and chilled Cooked quinoa, chilled
½ cup 3 oz. 1 cup Cooked chicken breast, thinly sliced

 

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A Roast with the Most: Fall Harvest Veggies

Roasting veggies brings out their sweetness.

The change of seasons brings with it a new group of fruits and vegetables. Apples, root vegetables like carrots and sweet potatoes and all the cabbage family foods, like broccoli and cauliflower, are at their peak now. And many are great for roasting—one of my favorite fall cooking methods.

With the grilling season over, I start giving a lot more foods the roasting treatment. The oven’s dry heat will caramelize the natural sugars in foods and brings a depth of flavor to fruits and vegetables that summer grilling can’t touch.

Root Veggie Roast

If you’ve never roasted root vegetables, you should give it a try. Roasted carrots are particularly delicious. Toss them with a little olive oil and balsamic vinegar, sprinkle with salt and pepper, then spread out on a cookie sheet and roast at 425 degrees for about a half hour until they’re tender. The vinegar turns into a sticky, syrupy glaze that coats them irresistibly. You can give the same treatment to sweet potatoes or beets—tossing them with something tart before roasting, like lemon or lime juice, vinegar, or even pomegranate juice to contrast with their natural sweetness.

Roasted veggies make a great side dish, but on the off chance there are any leftovers, they’re great added to soups and stews. Or you can slice them up cold and dress with vinaigrette, or add to mixed greens to give some fall flavor to your tossed salad.

Cauliflower Power

I was never much of a cauliflower lover until I started roasting it; now it’s become a fall staple at my house. Roasting softens the strong flavor. The cauliflower gets sweeter, and the texture becomes almost meaty. I coat the florets and a sliced onion with a dash of olive oil, sprinkle with salt, pepper and curry powder and then roast. Broccoli and Brussels sprouts—other veggies that are often a hard sell—are also delicious roasted with some oil and garlic.

You can roast fruits, too. Fall apples are fantastic when they’re prepared this way. Pretty much any variety will do, and you don’t need to peel them. Just cut in halves or quarters, remove the core and spread them in a single layer on a cookie sheet, sprayed with nonstick spray and roast like you would the veggies. You can toss them with a little lemon juice, apple juice or, if you want, spices first. But if you start with tasty fresh apples, they’re really good on their own.

Here’s another fall favorite recipe:

Roasted Brussels Sprouts with Garlic and Parmesan

Even those who think they don’t like Brussels sprouts will admit that these are delicious. Roasting quickly with high heat mellows the flavor, and the Brussels sprouts end up tender and sweet. Tossed with a little fresh garlic and parmesan cheese, they make a fantastic side dish. If you have any left over, refrigerate and add to a tossed green salad the next day.

1 pound fresh Brussels sprouts
2 Tablespoons + 2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
2 Tablespoons parmesan cheese

Preheat oven to 400 degrees. Line a baking sheet (large enough to hold sprouts in a single layer) with foil, and drizzle with 2 teaspoons of olive oil. Place baking sheet in the oven while you prepare the Brussels sprouts. Trim the ends of the Brussels sprouts and cut in half. Place in a medium bowl and add 2 Tablespoons olive oil, salt and pepper. Toss to coat with olive oil mixture. When oven is hot, toss sprouts onto prepared baking sheet. Roast for about 20 minutes or so, shaking the pan every 5 minutes until some of the outer leaves are nicely browned and crispy and sprouts are tender. Transfer Brussels sprouts to a serving bowl, add garlic and parmesan cheese and toss to coat.

Find out more at: http://www.DiscoverHerbalife.com

Simple Summer Grilling Tips

Fish kabobs are easy to grill.

If you haven’t already, now’s a great time to fire up the grill and make some delicious meals. Grilling is easy, quick, there’s not much to clean up and it’s a fun way to spend time with family and friends. If your grilling experience hasn’t taken you beyond chicken or burgers, maybe this is the time to try something new.

There’s no question that meat and poultry taste great after the barbecue treatment. The trick is to keep the grill temperature moderate. When the heat’s too high, you run the risk of charring the outside of the meat, but undercooking the inside. To solve the problem, you might be tempted to leave meats over high heat for a long time to make sure they’re cooked all the way through, but that can make them tough and dry.

There are a couple of things you can do to cook foods more evenly. When you arrange the charcoal in your grill, keep it off to one side. That way, you’ll have a hot side of the grill that you can use to start the cooking by searing the meat and sealing in the flavor. Then, move the meat to the cooler side of the grill, cover and continue cooking until done.

Another technique that works well with chicken pieces is to partially precook them in the microwave. Remove the skin, then rub the pieces with a bit of olive oil and your favorite seasoning. While your coals are heating up, microwave 4 to 6 pieces at a time on the highest setting for about 10-15 minutes. You don’t want to cook the chicken completely, but just get it heated through so it cooks along the edges. Then, transfer the chicken to your heated grill to finish cooking, and turn the pieces frequently. You’ll reduce your cooking time by about half and your chicken will end up tender and juicy.

Fish is tricky to grill since it tends to flake apart. What works best is to make kabobs with pieces of firm fish like swordfish or tuna, or whole peeled shrimp. You can also grill whole fish or fish filets on a piece of foil or in special fish grilling baskets. Fish cooks quickly, so there’s no need to pre-cook in the microwave.

While the grill is hot, why not take advantage of the heat to cook your side dishes, too? You can grill almost any veggie, but thick slices of eggplant, summer squash and onions are especially good. So are pepper wedges and asparagus spears. Thickly sliced potatoes are great grilled as a side dish on their own, or in a grilled potato salad. Brush veggies and potatoes with a little olive oil, salt and pepper, or use a bit of vinaigrette salad dressing, place them on the cooler side of the grill where there’s less heat and flip them over frequently until they’re tender.

You can even grill up some dessert. Pineapple, apples, peaches, nectarines and bananas all take well to a little time over the flame and they’re easy to prepare. To prepare, core the pineapple and cut into rings, or cut apples, peaches or nectarines in half, remove cores or pits and leave the skins on. Grill the rings or fruit (cut side down) until the sugars start to caramelize and the fruit is tender. Grilled fruit is delicious on its own, but you can dress it up with a drizzle of citrus juice or a dash of cinnamon.

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The Best Cardio to Torch Calories

Running is great for burning calories.

If you want to burn a lot of calories, you need the right workout. Try these six workouts to achieve the results you desire.

The number of calories you’ll burn during a workout can fluctuate greatly and is dependent on a variety of factors including your current weight, workout intensity, overall difficulty level, as well as your current fitness level. So, when looking at calories burned for each activity, the actual calories burned can vary greatly for each individual. (The numbers shown below are based on a 200lb individual).

1: Running: 755- 1074 per hour

Running is great for burning calories and requires no equipment so you can easily incorporate it into your fitness routine. Running at a pace of 8mph can burn 1,074 calories, and at slower pace of 5mph can burn 755 calories. You can increase your calorie burn by adding in hills (this is more muscle-building, especially for the butt and hamstrings.) Picking up the pace or extending your run past the one hour will increase the burn. Another way to make running more intense is to do bouts of sprinting with a little rest in between each 10-15 second burst. Training in this interval style can be a lot more fun.

2: Jumping rope: 1074 per hour

Jumping rope is a high impact activity that challenges your body in the same way running does. It’s cardiovascular in nature, but unlike running using a rope requires a little bit of coordination. If you’re lacking in that department you can do the jumping action without the rope, but for one hour that may seem a little crazy. The speed and intensity of the jumping will heavily impact the number of calories you burn, so going fast is the key to maximizing the burn. Also, finding a pace that you can sustain for one hour is tough, so jumping rope in an interval style may be the best approach.

3: Vigorous swimming- moderate paced swimming 892- 528 per hour

Swimming is an amazing, low-impact exercise that can burn a lot of calories. The higher calorie burning strokes are front crawl and butterfly. In order to achieve the higher calorie range with this exercise, you need to be proficient in the water and able to swim vigorously for the entire hour. The breast stroke is more gentle and less demanding on the body so if this is your stroke of choice, consider alternating in a front crawl or swim for a longer duration to maximize your burn.

4. Stair running: 819 per hour

Running stairs is an athletic favorite of mine. Running up and down the stairs is great for muscle building and improving your cardiovascular fitness level. Your speed, number of steps and the height of the steps will all factor in to determining your overall calorie burn. Keeping a faster pace up the stairs and walking down is the safest approach. You can vary your upward speed to increase the intensity level, or if you have the coordination, taking two steps at a time will make your muscles work harder and therefore increase your calorie burn. The more steps you climb overall, the harder your body is working.

5. High impact aerobics 664 per hour

High impact refers to activities where both feet leave the ground, such as jumping jacks, plyometric style hopping movements and some forms of dancing. This form of exercise is often fun and allows for a lot of variety. However, the impact on the joints is not for everyone. This type of exercise can be made more intense by adding in weighted equipment, keeping the intensity level high and doing exercise that specifically works the large muscle groups, such as the glutes, chest and back. This type of training done in a HIIT style, where you do timed work to rest intervals, can increase the overall calorie burn dramatically. However, when you’re working at a high intensity, a shorter, overall workout duration is important. A typical HIIT session will last only 20-30 minutes.

6. Backpacking 637 per hour

Carrying a backpack on a hike is a great form of outdoor exercise, and because you are carrying extra weight, it can help you to build muscular strength. The varied terrain is also great for improving coordination and working the small, stabilizing muscles in the legs and ankles. To burn more calories while backpacking, consider increasing the weight you are carrying, or choose a steeper terrain.

Find out more at: http://www.DiscoverHerbalife.com

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