I had an awesome weekend filled with beach time, friends, yoga and an amazing run.  It ended with a great yoga class at CPY with two of my friends, where weirdly enough, someone else dislocated their finger.  That’s two dislocated finger injuries from yoga in one weekend!  I’m hoping that hers is not as severe as the terrifying pics that I posted of Miles yesterday. Who knew yoga could be so dangerous?

After some feedback last week, it turns out that a lot of people loved the Salsa Chicken recipe and they want more food/recipe ideas. Well, the truth is that I don’t really like to cook (or clean for that matter) and I don’t really like following recipes. But, I do LOVE to eat healthy, home cooked meals. Good thing eating clean is all about keeping it simple. I will be honest and say that probably two nights a week we get dinner from the prepared food section of Whole Foods, which is usually red pepper salmon with veggies or brown rice sushi.  When we do cook, Miles usually does that meat/fish and I take care of the sides. If a meal takes more than 10 minutes of work, I’m really not interested. We had a delicious, healthy meal tonight, so I thought I would share it.

Chicken- 195 calories/serving- makes 4 servings
1 lb of chicken breast cutlets- dredged with brown rice flour, garlic powder, salt and pepper- Miles did this part and he put the flour and seasoning in a bag and then added the chicken to the bag and shook it up, what I imagine Shake and Bake would be like. We cooked the chicken in 1 tablespoon of olive oil, and this was not only dinner for tonight, but I will eat the leftover chicken for lunch the next two days.  That’s how I roll…if I’m gonna spend time making something in the kitchen, it needs to last for more than one meal.

Corn/Avocado/Tomato Salad- 145 calories/serving- makes 4 servings
I could eat this every single day.  It is so freaking good and so EASY.  This is always the dish I bring over to someone’s house for a cookout, and it’s always a big hit!  I like to put this on top of the chicken.
4 ears of corn (or 1 ear/person)- Grill or boil the corn and then cut it off the cob
1 package of grape tomatoes- Cut into halves
2 avocados (or 1/4 avocado/persson)- Cut into chunks
We made enough to have leftovers.

Mushrooms- (40 calories)- makes 2 servings
Bella/Shitake/Oyster blend- We cooked this in spray organic olive oil and balsalmic vinegar.

Here’s a pic.  It was really delicious and a good, healthy start to the next week.

I also wanted to mention that we eat all of our meals on salad plates instead of regular plates. I’d rather fill up a salad plate than have a huge dinner plate and feel like it’s empty.  It really helps me with portion control.