Mega Berry Antioxidant Spinach Salad

INGREDIENTS:

• 4 cups roughly chopped fresh spinach, stems trimmed
• 1/2 cup fresh blueberries
• 8 large strawberries, hulled and thinly sliced
• 2 tbsp agave nectar
• 2 tbsp spicy brown mustard
• 1/4 cup balsamic vinegar
• 1/4 tsp sea salt
• 1/2 cup unsalted walnuts
• 1/4 cup crumbled  fat-free goat cheese (about 1 oz), optional

INSTRUCTIONS:

In a large bowl, toss spinach with blueberries and strawberries. In a small bowl, whisk together agave nectar, mustard, vinegar and salt. Drizzle 3/4 dressing over salad, then sprinkle walnuts over top. Serve sprinkled with cheese, if desired, and remaining dressing on the side.

Halibut & Black Bean Burrito Casserole

INGREDIENTS:

• Olive oil cooking spray
• 10 oz boneless, skinless Pacific halibut fillet, cut crosswise into 1/4-inch pieces (about 18 pieces)
• 3 tsp fresh lime juice, divided
• 1/2 tsp ground cumin, divided
• 1 cup cooked or BPA-free canned black beans, drained and rinsed
• 1 cup cooked brown rice
• 2 green onions, thinly sliced (about 1/2 cup)
• 1/2 cup corn kernels (thawed, if frozen)
• 1/2 tsp finely grated lime zest
• 1/4 cup finely diced roasted red pepper (TIP: If you’re opting for store-bought roasted peppers to save you time in the kitchen, select a variety that’s jarred in water, not oil.)
• 1 tbsp chopped fresh cilantro
• 6 whole-wheat, low carb tortillas (7 inches each)
• 1 1/2 oz low-fat Mozzarella cheese, finely grated (about 3/4 cup)
• 1/2 cup low-fat sour cream or low-sodium salsa for garnish, optional

INSTRUCTIONS:

1. Preheat oven to 400°F. Lightly mist an 11-cup (2.6 L) casserole dish with cooking spray; set aside.
2. In a small bowl, toss halibut with 1 tsp lime juice and 1/4 tsp cumin; set aside.
3. In a large bowl, combine remaining 2 tsp lime juice, remaining 1/4 tsp cumin, beans and following 6 ingredients; stir to combine.
4. Lay tortillas out on a flat work surface and mound 1/3 cup bean mixture onto centre of each. Arrange 3 pieces of halibut in a single layer on top of bean mounds. Roll each tortilla to enclose filling but keep ends open. Arrange filled tortillas, seam sides down, in 1 layer in prepared casserole dish. Sprinkle with cheese and bake, covered with aluminum foil, for 10 minutes. Then remove foil and continue baking until burritos are crispy and cheese is golden brown, about 15 minutes more. Serve burritos with sour cream or salsa, if desired.  

Salmon, Radish & Shallot Roast

INGREDIENTS:

• Olive oil cooking spray
• 8 shallots, halved lengthwise, roots left intact and outer layer discarded
• 18 radishes, trimmed and halved lengthwise (if large, quartered)
• 1/2 tbsp olive oil
• 1/2 tsp sea salt, divided
• Fresh ground black pepper, to taste
• 1 sprig rosemary
• 1 sprig thyme
• 2 oranges, divided
• 4 5-oz boneless salmon fillets, skin on
• 1 tbsp chopped fresh mint or basil

INSTRUCTIONS:

1. Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and coat with cooking spray. Place shallots and radishes on baking sheet, drizzle with oil and sprinkle with 1/4 tsp salt and pepper. Toss to combine, then spread in a single layer. Add rosemary and thyme and roast in center of oven for 12 minutes, stirring once.
2. Thinly slice 1 orange. Push vegetables to edges of baking sheet and place salmon in center, skin side down. Season with remaining 1/4 tsp salt and pepper. Cover each fillet with 1 or 2 orange slices. Return baking sheet to oven and cook until salmon is opaque at thickest part, 15 to 17 minutes.
3. Zest remaining 1 orange; set zest aside. Halve orange.
4. Remove baking sheet from oven. Discard roasted orange slices. Using a spatula, lift salmon fillets away from their skin; discard skin. Divide salmon among 4 plates. Squeeze juice from 1 orange half over salmon (save remaining half for another use). Discard herb sprigs and transfer shallot-radish mixture to a medium bowl. Toss with orange zest and mint. Divide among plates with salmon and serve.

Virgin Mojito

INGREDIENTS:

• 1/2 cup torn fresh basil leaves
• 1/2 cup torn fresh mint leaves
• large lime, cut into small wedges
• 1 tsp Liquid stevia
• 2 cups sparkling water
• Ice, as desired
• Fresh mint sprigs for garnish, optional

INSTRUCTIONS:

1. Place basil, mint, lime and stevia in the bottom of a large martini shaker. Using a wooden spoon, crush mixture until lime releases most of its juice and herbs are slightly bruised, about 2 minutes.
2. Top with sparkling water and stir to com-bine. Fill 2 glasses with ice and divide mixture evenly among glasses. If desired, garnish with mint sprigs.

Healthy Side dishes

Asparagus


  Beets




Tangerines



Strawberries

Spinach

Broccoli

Carrots


Lettuce

Peas

Swiss Chard

Raspberries




Fava bean

Radish



Artichoke

Couch Exercises

http://www.fitnessmagazine.com/workout/abs/express/made-for-tv-workout-5-fast-exercises/?sssdmh=dm17.590541&esrc=nwfitdailytip041112&email=3962543868

Get Slim Without the GYM

http://www.fitnessmagazine.com/workout/gear/dvds/get-slim-without-the-gym-ab-flatteners/?page=1