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Strawberry Balsamic Salad

The weather here has been a little crazy, one day it’s in the 80’s and another it’s down to the 40’s. I’m glad that spring is moving into Texas, I just wish it would be more consistently springy. That’s a big part of the inspiration behind this salad. I’m sure that plain balsamic vinegar would be just as tasty as the vanilla bean one I found at Con Olio.

Ingredients
3 cups fresh spinach
6 strawberries, sliced
1 oz fresh mozzarella, diced
2 tablespoons chopped pecans
2 tablespoons vanilla bean balsamic vinegar

Directions
Toss all the ingredients together and enjoy.

Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 255.9
Total Fat: 17.5 g
Cholesterol: 15.0 mg
Sodium: 192.2 mg
Total Carbs: 16.9 g
Dietary Fiber: 5.9 g
Protein: 10.6 g

Strawberry Balsamic Salad-001

Green Smoothies

Sometimes the hardest meal to get my husband to eat is breakfast. Part of it is that he doesn’t have much time in the morning, so whatever he eats needs to be either quick or portable. I started making smoothies for myself awhile ago and then I heard about green smoothies. It was all over from there, not only are they packed with good for you stuff like calcium, iron and vitamin c. Plus you can alter them to your own taste, changing the fruits to suit your tastes (or whatever is in your fridge). If you like them thicker you can use frozen fruit. For us, I use fresh so it’s easier to drink them from the to go cup the hubby has. I suggest putting either the liquid or the fruit pierces closest to the blender blades and the spinach the furthest away, it blends a lot easier that way.

Tropical Yogurt Smoothie

Ingredients

1 container greek yogurt with honey
1/2 scoop of vanilla protein powder
1/2 cup mango chunks
2 clementines, peeled and seeds removed
1 cup fresh spinach

Directions

Put everything in a blender and blend until smooth.

Nutritional Info
•Servings Per Recipe: 1
•Amount Per Serving
•Calories: 313.9
•Total Fat: 0.6 g
•Cholesterol: 25.0 mg
•Sodium: 145.7 mg
•Total Carbs: 59.1 g
•Dietary Fiber: 5.2 g
•Protein: 21.9 g

Peach Berry Smoothie

Peach Berry Smoothie (No Yogurt)

Ingredients

2 peaches, chopped into small pieces
6 oz fresh raspberries
2 cups fresh spinach
1 scoop vanillla protein powder
1/2 cup water

Directions

Layer the ingredients in a blender, raspberries closest to the blender blade, peaches next, then spinach. Mix the protein powder and water together and pour over everything. Blend until smooth.

Nutritional Info

◦Servings Per Recipe: 2
◦Amount Per Serving
◦Calories: 140.7
◦Total Fat: 1.2 g
◦Cholesterol: 20.0 mg
◦Sodium: 123.7 mg
◦Total Carbs: 25.8 g
◦Dietary Fiber: 9.9 g
◦Protein: 9.8 g

Tropical Smoothie (No Yogurt)

Ingredients

1 mango, peeled and diced
1 orange, peeled with seeds removed
3 kiwi, peeled and chopped
3/4 cup diced pineapple
2 cups fresh spinach
1 scoop vanilla protein powder
1/2 cup water

Directions

Mix the protein powder into the water. Layer the rest of the ingredients in a blender, starting with the pineapple and mango, then the orange and kiwi, with the spinach the furtherest from the blade. Pour the protein powder and water over everything. Blend until smooth.

Nutritional Info
◦Servings Per Recipe: 2
◦Amount Per Serving
◦Calories: 265.5
◦Total Fat: 1.8 g
◦Cholesterol: 20.0 mg
◦Sodium: 132.1 mg
◦Total Carbs: 57.7 g
◦Dietary Fiber: 10.8 g
◦Protein: 11.1 g

Spinach Pesto Chicken Pasta

This would be a great dish to really make your own. As I was putting it together I kept thinking of different things I could do to modify it in the future, like adding some cherry tomatoes or bacon. Maybe topping it with a little extra shredded parmesan. It’s just around 300 calories, so as long as you don’t go crazy you can add a few extras and still have it fit into your diet.

Ingredients

1/2 cup fresh basil leaves
1 cup fresh spinach
1/2 cup fresh shredded parmesan
1 tablespoon garlic powder
1 tablespoon onion powder
2 boneless skinless chicke breast, diced
3 cups cooked spaghetti noodles
Directions

Combine the basil, spinach, parmesan, garlic and onion powders together in a food processor, blend until smooth.

In a large frying pan, cook the chicken breast until lightly browned. Add the pesto and spaghetti noodles, stir until well mixed. You may have to add a little water so the pesto coats the spaghetti and chicken better (use the water used to cook the pasta).

Nutritional Info
◦Servings Per Recipe: 4
◦Amount Per Serving
◦Calories: 293.0
◦Total Fat: 4.6 g
◦Cholesterol: 52.2 mg
◦Sodium: 208.2 mg
◦Total Carbs: 35.9 g
◦Dietary Fiber: 2.5 g
◦Protein: 26.7 g

Spinach Pesto Chicken Pasta