I’m back at home in NYC and the weather has been incredibly welcoming. Today’s forecast was high 70’s, breezy and sunny. What was even better was the wonderful surprise in the mail when I returned back from my trip. The amazing people at Quest Nutrition sent me a sample box of their newest flavor White Chocolate Raspberry!
Like I always say to myself, how are these not considered a candy bar? The decadent and fruity combination of white chocolate and raspberry was a big hit with my tastebuds. You could even see pieces of real raspberries throughout the nougaty block of sweet (protein) heaven. Having tasted every flavor I can truly say that Quest Nutrition has yet to come up with a flavor I don’t absolutely love. Each bar has around 20g of protein, no aded sugar, no soy protein, no glycerin, no sugar alcohols and it’s gluten-free.
It’s crazy to think that we’re just a few days away from August. I swear it was JUST New Years (that’s my go to line when I want to be all dramatic on how time flies). Visiting my family was wonderful and I have to say I do miss my Mom’s cooking! My Mom’s family is from Morocco and Tunisia. Her recipes always include some element of authentic North African flavors which for some reason I TRULY can’t replicate no matter how many times I watch her. One of my favorite salads is her garlic beet salad. Now, I know must of you would probably rather eat dirt than beets but the combination of the ingredients in this recipe? Incredible.
When I asked my Mom to explain what she puts in the pots and the pans she said, ” a little bit of this” and “and a little bit of that” so I tried my best to catch what she was doing and share it with ya’ll…
Garlic Beet Salad
4 raw beets
2 cloves of garlic
2 tbsp olive oil
1tsp black pepper
1/4C chopped parsley (optional–but I recommend using it)
1. Place beets in a pot with water and boil. Approximately 40 minutes. Beets will be fork tender when ready.
2. Discard liquid, peel tough outer skin and let beets cool completely.
3. Once cooled, dice beets. Add minced garlic, drizzle with olive oil, season with salt and pepper. Add parsley.
4. Chill for at least 1 hour to let flavors really infuse.
This would go along perfectly with grilled chicken, quinoa, or even roasted lamb. I hope you give it a try! If time is not on your side you can used canned beets but I really encourage using real beets.
Now that I’m back in NYC I’m trying to incorporate some of my Mom’s cooking flavors into my own. Last night I assembled a meal prep consisting of lean foods with zesty flavors.
I steamed 3 servings of quinoa for the base of my meal and then sautéed 3 cups of shredded green cabbage with 2 cups of sliced white mushrooms. The veggies started to burn a little so I added 1 tablespoon of olive oil and 1/4 C of water to the pan making everything come together. I seasoned with salt, pepper, red hot chili pepper flakes and the star of the show…turmeric. A robust earthy spice similar to curry but a little more mild in my opinion. Turmeric is common in middle-eastern cuisine and was a mysterious flavor in my Mom’s cooking up until now. Turmeric is high in antioxidants and provides plenty of benefits such as: reducing heartburn, aiding in digestion, suppressing arthritis and helping with weight management.
After today’s workout I had one of my meal prepped quinoa/cabbage/mushroom/turmeric combos (clearly don’t have a name for this, ha) and it did a great job of filling me up. I rounded off my meal with an organic plain greek yogurt topped with some blueberries. Yum.
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