Lunch for 1 #Nandos #CouscousChickenSalad #Nuts
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motivation? here you go
Bomb sandwhich I made for lunch today. Turkey, soy cheese, spinach and tomatoes. It was so good I ate half of it before I thought to take a picture haha
"This is love, she thought, isn’t it? When you notice someone’s absence and hate that absence more than anything? More, even, than you love his presence?"
Jonathan Safran Foer (via hellanne)
i applaud this woman… BOW!
Okay. I don’t care what I have or haven’t done this week. I instantly feel like the laziest mother fucker on the planet. Imma go do… a lot.
all the awards
Squat with overhead press:
Holding 3- to 5-pound weights, stand with your feet slightly farther than hip-distance apart. Pull your abs in, draw your shoulders back and down. Bend your knees and lower yourself into a squat, keeping your knees over or behind your toes [A].
Straighten your knees to the starting position as you press your arms overhead [B]. Repeat 10 to 15 times.
(source: FitPregnancy)
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Servings: 3 • Serving Size: salad with 2 chicken tenders
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g• Sugar:10
Ingredients:
- 6 (about 12 oz) chicken tenderloins
- 6 tbsp shredded coconut
- 1/4 cup panko crumbs
- 2 tbsp crushed cornflake crumbs
- 1/3 cup egg substitute or egg whites
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
For the Vinaigrette:
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar (balsamic would work too)
- 2 tsp dijon mustard
Directions:
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup.Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.YUM
