Tag: almonds

Clean Eats: Avocado Strawberry Spinach Salad with Poppyseed Dressing

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It is starting to feel like spring (well at least it is above 50 degrees today)! This week’s Clean Eats recipe is easy, healthy and perfect for spring and summer time! Our client Barbara is sharing her new favorite way to spice up a spinach salad.

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This recipe is from the blog Gimme Some Oven. There are so many different ways to make this salad! Barbara exchanges the blue cheese for goat cheese and uses her own balsamic dressing. I love that healthy fats like avocado and almonds that we just discussed in the latest FitFuel post are included in the ingredients too! Here’s what you’ll need…

Ingredients:

  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients:

  • 1/2 cup avocado oil (or any oil, such as olive oil)
  • 3 tablespoons apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp poppy seeds
  • pinch of ground dry mustard (optional)
  • salt and pepper

Prep time: 10 minutes

Steps:

  • Whisk all dressing ingredients together until combined.
  • Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

Now this is a salad you will look forward to eating!!! Add some protein like chicken or salmon to create a full, balanced meal. Double these ingredients to make a big salad for the week. Thanks for sharing, Barbara!

Cheers, Michelle

 

Clean Eats: Roasted Butternut Squash with Kale and Almond Pecan Parmesan

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Excited to share our first Town Barre-ista suggested clean eating meal! This recipe was submitted by Cheryl Flynn (one of our three Town Barre Holiday Challenge winners)! She makes this roasted butternut squash with kale and almond pecan parmesan dish at the beginning of the week then heats some up as a side dish to her eggs and turkey bacon in the morning. It is the perfect power breakfast full of nutrients and protein. I’d say this is a great meal to have before class Saturday morning (10am at Marblehead Fitness Center).

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Ingredients:

  • butternut squash
  • sea salt
  • pepper
  • olive oil
  • garlic
  • parsley
  • kale (or another green you prefer)
  • almonds
  • pecans
  • Parmesan cheese (optional)

Prep time: 30-50 minutes

Steps:

  • preheat oven to 400 degrees
  • chop squash in 1-inch chunks and place into a casserole dish
  • add salt, pepper, olive oil, minced garlic and chopped parsley
  • cover dish in tin foil and roast for about 20-40 minutes (depending on how much squash you make), until fork tender
  • combine almonds, pecans, pinch of sea salt and a little olive oil in a mini food processor (leave nut pieces for texture), you can also sprinkle in parmesan cheese (optional)
  • chop up kale
  • remove squash from oven and reduce heat to 350 degrees
  • stir in kale and sprinkle nut topping over casserole dish
  • bake for an additional 5-8 minutes, until nuts are slightly toasted
  • remove and serve, or keep dish in the fridge and reheat with your meal of choice for the week

*Meal prepping on the weekends is a great way to make sure you eat clean all week!

As I mentioned in the first Clean Eats blog – we are trying to keep the recipes simple and easy, but for the full text and options for those with nut allergies follow this link.

Thanks for the recipe, Cheryl! I’m trying it this week!

To share your favorite clean eating dish, send us the recipe and photos (if possible) to info@townbarre.com or message us on Facebook.