Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
Ingredients -
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup packed basil leaves
• 1 tablespoon grated lime rind
• 4 cups fresh cubed pineapple
• 3 cups quartered strawberries
• 2 cups cubed peeled mango
• 4 kiwifruit, peeled, halved lengthwise, and sliced
Directions -
Combine sugar and 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine mesh sieve into a bowl; discard solids.
Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.
This 104-calorie, low-fat recipe is compliments of lowfatlifestyle.com
My favorite item happens to be this hat in multi-color lettering, which was sold out for months. But it's back in stock and I made sure I ordered mine! This time it even comes in red and gold lettering. The multi-colored version is so fun and this hat just makes me want to get up and DO MORE!
Directions -
Preheat oven to broil.
Mix honey, orange juice, cumin, garlic, and salt and pepper to taste.
Dip chicken breasts in cumin mixture.
Broil chicken for 4 minutes. Turn chicken over and brush on more of the cumin mixture. Broil until done, approximately 4 more minutes.
Remove from heat and serve. And of course, enjoy!
Special thanks to Beachbody for this tasty recipe. For more low-calorie recipes, please visit www.FitCoachTaryn.com
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
Thank you Giada De Laurentiis for this recipe. I am going to have to try this one for sure! I absolutely love watching Giada cook on the Food Network - everything she makes always looks so mouth-watering and I love how she enjoys the food with her loved ones at the end of every episode. She's simply adorable!
We all have the same 24 hours in a day and the same 7 days in a week. What we choose to do with that time differs however.
You don't hear successful people complain about wanting more time. They use their time wisely. They plan their days out according to their priorities. And their goals and tasks are always in-line with their priorities.
If you don't keep a daily to-do list, I recommend you start. Think about your long-term and your short-term goals. Make sure each day you include one small step that ultimately pushes you closer to your long-term goals. You'll be surprised about how much you really can fit into a day and a week when you write out your to-do list rather than storing it up in your head. You will accomplish so much more, and you may even find that you actually have free time left over!
