Is it August already?! Time flies when you’re having fun, especially for those of us who share yummy treats and awesome eats on What I Ate Wednesdays!

Last month was incredibly fun with Jenn’s theme of “Food, Fun and Fitness” and the momentum is carried over to August with “Summer Staples.” One summer staple I’ve been enjoying are big bowls of healthy fruit disguised as lunch salads. Combinations of fresh fruits, veggies, yogurt, and even some protein powder make a wonderful midday meal that is packed with vitamins, minerals, water, fiber, protein, and deliciousness! It’s a mish-mash of raw foods and gut-friendly yogurt, so it’s also great for digestion. Plus, it’s low in fat…reeealll low! ;)

On to breakfast!

Post-workout breakfast was peanut butter jelly toast, coffee and fruit (recycled picture here):

Lunch was a fruit & veggie salad bowl (It’s been my favorite for the past couple weeks now!) If you regularly have a good supply of fruits and veggies, you can come up with some crazy combinations that taste great!

A mish-mash of fruits, veggies, and marinated tofu & cucumber…delicious!

This has got to be the most delicious and healthy snack I’ve made in a long, long time: 6oz yogurt mixed with a spoonful of protein powder, dash of cinnamon (for sweetness and flavor,) and a heaping half cup of fresh fruits:

Make your own yogurt bowl with any combination of yogurt and fruits (no granola needed!)

Dinner was inspired by Paula Deen’s recipe for “Oven Fried Chicken.” I reduced the cheese and oil and added miso paste for flavor (and some salt.) Instead of water and additional oil, I used lemon juice. Serve it up with Lemony Basil Pesto and steamed brown rice (don’t forget the chopsticks!)

With brown rice and Lemony Pine Nut Pesto, this dinner is complete!

Basil Crusted Panko Chicken Strips – serves 2

Ingredients:

1 cup panko or crushed corn flakes
1/4 cup grated Parmesan
2-3 tablespoons finely chopped fresh basil (or 1 1/2 tablespoons dried)
1 tablespoon olive oil
1 1/2 tablespoons white miso paste
1 tablespoon lemon juice
1 8-oz chicken breast, cut into 1/4″ think pieces
optional veggie sides: asparagus, broccoli, mushrooms, or any veggie you like roasted

Directions:

Preheat oven to 400 degrees. Mix panko, cheese and basil. Divide in half, set aside. Mix olive oil, miso, and lemon juice. Add chicken pieces and stir to coat. Dip chicken pieces in half of the panko mixture, adding more from the reserve mix as needed. Place on silpat or cookie sheet sprayed with nonstick spray, leaving some room for veggies, if using.

There was enough room to squeeze in the asparagus. Perfect dinner for two!

Using your hand, toss veggies in leftover miso paste, add 1-2 tablespoons panko mixture and tossing well to coat. Place on cookie sheet with chicken or on a new sheet if not enough room. (leftover panko mix can be used in your favorite burger, meat loaf or meat ball mixture. Store in fridge for up to 3 days.)

Bake for 10-12 minutes (3-5 minutes longer if your chicken is cut into thicker pieces.) Serve immediately with Lemony Pine Nut Pesto.

What are some of your favorite fruits of the summer? Got any great recipes for potlucks, picnics or family gatherings?

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