4 cups raw spinach
1 cup fresh strawberries, sliced
1/2 cup chopped walnuts
1/2 cup crumbled feta
2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
Makes 2 servings
Blueberry Cream Smoothie
1 cup frozen blueberries
4-6 oz greek yogurt (plain or vanilla)
1 cup milk (almond, soy, low fat dairy, etc.)
Optional: frozen banana
Blend and enjoy!
Preheat oven to 450 degrees F. Rinse, pat dry, and season chicken with dry rub. In a large skillet (I used cast iron), heat olive oil on medium heat. Sear chicken in skillet on one side for 5 mins, flip, and cook another 3 minutes. Carefully lift chicken with fork and place vegetables to line pan. Replace chicken atop veggies. Place skillet in oven and cook for about 20 minutes, until chicken breast is no longer pink inside. Be sure not to overcook! You want this chicken to stay juicy!
Preheat oven to 450 degrees F. In a large oven-safe skillet, heat olive oil on medium heat. Sauté onions for about 1-2 minutes. Beat eggs and egg whites until well mixed. Pour into skillet. Cook on medium heat for about 5 minutes while tossing in spinach, tomatoes, parmesan, mozzarella, and seasoning. Make sure to distribute ingredients evenly into egg mixture. Place skillet in oven and cook for about 10 minutes, until eggs are solid and fluffy.