White Bean & Pomegranate Salad : BA Cleanse 2014

Anyone following on Instagram knows about “the cleanse”. (and if you aren’t … go follow now!)

At the time of the last post I wrote, Dave and I were starting a little new year challenge to follow Bon Appetit’s “Food Lover’s Cleanse“.  Now that we’re almost done, I will have some time to tell you all about it!  I cannot wait to share some of the new recipes I’ve learned with you.  It’s been a week and a half full of prepping and cooking but it was worth it.  Both of us have really enjoyed the cleanse, and after the first two days and the re-discovery of clementines, we really never felt hungry.

The first cleanse recipe I want to tell you about is for an amazing side that was made by DAVE!  He has been such a big help during the cleanse since it involves so many recipes and a ton of time in the kitchen.  I had to share this side dish with you, I was SO impressed!

This bean salad is very easy to make- it’s light and fresh with the parsley and crunch of the pomegranate arils but hearty and full of fiber!

I never get a chance to make interesting sides, so this one has to get some special recognition!

White Bean & Pomegranate Salad

Ingredients:

1 (15oz) can Cannellini Beans, rinsed

1/3 cup Pomegranate Seeds*

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Olive Oil

1/4 cup Scallions (thinly sliced whites and pale green parts only.  Cut on a diagonal)

2 Tablespoons fresh Flat-Leaf Parsley, chopped

1/2 teaspoon Kosher Salt

1/4 teaspoon Ground Black Pepper

Directions:

Toss beans, pomegranate seeds, lemon juice, oil, scallions, parsley, and ½ tsp. salt together in a medium bowl; season with salt and pepper. (Doesn’t get much easier than that, does it?!)

*Here’s some help on how to de-seed your pom!

Recipe from:  Bon Appetit

This side would be great with really anything, but we ate it on our cleanse along with some pan-roasted chicken topped with a Red Pepper-Walnut Relish- the recipes for those are found below!  I was super psyched about the chicken- the recipe called for some pan frying on the stove and for the chicken to be finished off in the oven… this meant I was able to use one of our new pans!  YAY!

photo

Red Pepper Walnut Relish:  Recipe Here

Pan-Roasted Chicken:  Recipe Here

Corn & Bean Salad

One of Dave’s favorite recipes and certainly the most requested by him is a Corn & Bean Salad that one of my co-workers, Valerie, shared with me a few years ago.  Val likes to make this salad in the summer but Dave and I can never seem to hold out all winter!
The most fun thing about this salad is that you can do a lot of different add-ins or spices to change things up!

Corn & Bean Salad

 Ingredients:
1 can No Salt Added Whole Kernel Corn, drained
1 can Dark Red Kidney Beans, drained & rinsed
1 large Jalapeno, seeded & diced
2 Tablespoons Olive Oil Mayo (reduced fat)
2 Tablespoons Apple Cider Vinegar
Seasonings: Garlic Powder, Sea Salt, Black Pepper, Cayenne Pepper
 Directions:
Combine all ingredients into a small bowl.  Stir and season to taste. Let sit for an hour or overnight & the flavors will intensify. 
 
Here are some ways I’ve spiced this recipe up in the past:
Add: Rotel, Diced Water Chesnuts, Chopped Celery, Chopped Onion
Switch Beans:  Black Beans, Small Red Beans, White Beans
Change flavors with different spices:  More Cayenne, Cumin, Smoked Paprika, Dill, Cilantro
… the options are endless!
 
If you divide the salad up into four separate tupperwares, each serving of this yummy side salad will only cost you about 160 calories!  I definitely recommend splitting it up or you might eat it all in one sitting!
I always think it's so pretty :)

I always think it’s so pretty 🙂

YUM!  This would be awesome in a taco... but we just eat it on it's own as a side!

YUM! This would be awesome in a taco… but we just eat it on it’s own as a side!

 
Corn & Bean Salad Nutrition
Makes Four Servings:
163 Calories
3 grams Fat
8 grams Protein
10 grams Fiber
30 grams Carbs 
(4 Points Plus per Serving)

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Tuna (salad) Salad & Chicken Cutlet Salad

I HATE when i run out of things to eat for dinner.  In a perfect world, I’d have a whole menu plan complete with 5 different recipes to try out every night of the week.  Of course… I do NOT live in that dream world… I live in a world where I’m on a budget, I have to workout after work is over and get home at 7pm (on an early day).  In that world, I’m LUCKY if I have an interesting dinner that’s not pre-planned all week.

Do you have nights like that?  Where you come home starving, with not much time to throw together a quick meal?  These nights have become my specialty.

A great solution to this problem is to throw together a nice big salad with a bunch of stuff you have in your kitchen already.  My salads on nights like these don’t always necessarily match or have homemade dressings or fancy cheeses… but they are fun, usually colorful, and a healthy way to end my night!

Tuna Salad Salad:  Baby Lettuce Mix, Grape Tomatoes, Mandarin Oranges, Olives, Blueberries, Blue Cheese, and a nice scoop of 1/2 Can Tuna Salad (using Canola Mayo and not very much of it).  I also topped this one off with “garlic bread” made from some leftover whole wheat burger buns from another meal.  I throw on some spray butter, salt, pepper, garlic powder & smoked paprika.  Stick it in the toaster.  Dee-lish.  To change it up- add some Frank’s Hot Sauce in your tuna… Dave LOVES this.  Top it all off with Ken’s Light Asian Sesame Dressing or just some Balsamic Vinegar.  

Chicken Cutlet Salad:  Baby Lettuce Mix, Grape Tomatoes, Mandarin Oranges, Olives, Roasted Red Peppers, Cherry Peppers, Feta Cheese, Carrots, one serving (5 lol) Fat Free Croutons, and 1 Low Fat Perdue Chicken Cutlet- cooked and chopped.  Top with Ken’s Light Northern Italian Dressing.  YUM!