These Sushi Poke Bowls are a nutritious, fresh, colorful, and delicious crowd favorite! They’re packed with veggies, fresh sushi-grade fish, Instant Pot sticky rice, a delicious marinade, and an easy spicy mayo drizzle. Assemble these bowls right away or prepare everything ahead of time for an easy meal prep option! Easy Poke Bowl Recipe with…

Love this Letterboxd movie list title: “Definitely there was love, oh but the circumstances”. Films include Portrait of a Lady on Fire, Past Lives, Normal People, Brokeback Mountain, Titanic, and Lost in Translation.

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Eggplant Lasagna Boats with mushrooms, spinach, and a secret ingredient to boost protein. This stuffed eggplant lasagna recipe is vegetarian, low carb, and nutrient-packed. Why You'll Love this Eggplant Lasagna Recipe Not only is this stuffed eggplant recipe way simpler than making actual lasagna, it's also more nutritious. It features a trifecta of veggies, protein-packed...

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This is definitely the best kale salad I’ve made! Loads of flavor, easy pickled onions, toasted almonds, avocado and more with a tangy maple dijon dressing. Great for a light meal, picnics, BBQ’s and really anytime! Paleo, gluten free, dairy free, vegan. I’m a huge fan of kale whether it’s cooked or in salad form...

Hi friends! Happy humpday! Looking for a booty workout? Check out this one; it’s one of my very faves. I hope you’re enjoying the week so far!

Spring Quinoa Salad with Artichokes, Feta, and Asparagus

When I first wrote this post, we had just gotten back from an awesome Vegas vacay. It was so good to get back into the swing of things and back in the routine of the girls’ classes and lessons, teaching fitness classes, and catching up on work stuff.  It also felt good to eat some home-cooked food! When we travel, I try to stick to one indulgent meal each day and go for my normal eats for the most part, but Vegas is a little different. It was easy for me to make healthy choices for breakfast, but you definitely have to take advantage of all of the fantastic entree and dessert options. 😉

I was also like, “I can’t wait to eat a vegetable when we get back” but then I looked in our fridge, it was pretty much empty, and I ended up eating coconut milk salted caramel ice cream for lunch. I guess I was still in Vegas mode. 😉 Once I was finally able to replenish the fridge, I created this little on-the-fly salad with some of the new grocery stash.

This salad is perfect for any upcoming spring parties or picnics, and includes two of the “great A’s”: artichokes and asparagus. It has fresh, flavorful, and bright lemon flavors from the lemon juice + zest, and since it’s quinoa-based, it’s sturdy enough to last a few days in the fridge so you can make it in advance! I made it as part of this week’s meal prep (along with some grilled chicken, amazeballs, and protein baked oatmeal) so I could easily eat it alone on top of salad greens or with grilled chicken or tuna for an easy lunch.

This salad is filling and satisfying, plus it’s gluten-free. Vegan friends can omit the feta cheese, or add in their favorite vegan cheese, for a vegan option

Plus it’s one of those, “toss everything in a bowl and forget about it” kinda recipes, which means I’m a fan.

How to Make a Quinoa Salad

• Always rinse quinoa for about a minute in a fine mesh strainer before cooking
  • Rinsing removes the phytic acid that makes quinoa harder to digest for some people
  • Rinsing also removes the bitter flavor
• For perfectly fluffy quinoa, use 1 3/4 cup of water for every 1 cup of quinoa
• This salad is just as delicious with roast veggies (roasted asparagus and artichoke instead of raw)
• This salad pairs wonderfully with light entrees like grilled salmon, shrimp, tuna, or chicken
• Feel free to mix in other ingredients like red onion, snap peas, fresh herbs, or lean meat

 

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What’s your favorite spring salad combo? Another one of my very favorite recipes for this time of year is here! It’s Uncle Eric’s best pasta salad ever, which is always a hit.

Have a wonderful morning and I’ll see ya soon!

xo

Gina

The post Spring Quinoa Salad with Artichokes, Feta, and Asparagus appeared first on The Fitnessista.

Honey-Gochujang Shrimp Bowls with pickled cucumbers and avocado come together in just 30 minutes. These simple, delicious bowls are packed with flavor and perfect for busy weeknights. Why You'll Love this Gochujang Shrimp The sticky-sweet honey-gochujang sauce is the real MVP of this recipe. It's only 4 ingredients and has become a new favorite in...

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