In my pursuit of changing up my Es. Look what I made,
KALE & QUINOA salad
Fresh kale, chopped in small bite size pieces.
3/4 or less cooked red quinoa.
4 oz of baked or grilled lean salmon.
1/2 green apple, diced.
1 tbsp of raisins
1 oz of queso fresco, crumbled (about 5 grams fat) OR you can use sprinkle of slivered almonds. Use either or, not both together.
Creamy balsamic vinaigrette, FP version or you can use balsamic vinegar. Exclusive to members only.
1. Chopped kale in small bites size pieces, add 3/4 cup of red quinoa or you could use less quinoa and add small pieces of diced green apples. You can use both by reducing both carb sources. My main protein is baked piece of salmon but you can add grilled chicken, add a sprinkle of almonds for your added fat for Dairy Free. Today I added 1 oz of queso fresco (within 5 grams fat limit) but I omitted the almonds. Toss the salad with about 1 tbsp of raisins (you don’t need much if you are struggling with stubborn pounds), a few garbanzos for crunch.
You can also use blacken cajun seasoning on the lean protein or add red crushed pepper for a nice metabolism thermogenics effects.