Tag Archives: lunch

Round Eating Show: A Big Salad

ROUND EATING SHOW: A Big SaladHealthy, homemade and Delicious

Diana shows you how to put together a big, healthy, delicious salad and dressing with ingredients everyone should keep in their kitchen.

Watch: ROUND EATING SHOW: A Big Salad

 

 

 

 

Advertisements

PART 2: A Day of Healthy Eating – Lunch

This requested video is the second in a 3 part series that shows you a day of healthy eating. In this video you will learn how to make a healthy lunch with a stove top demo featuring festive quesadillas that anybody can make and everybody loves.

If you have not yet done so, check out PART 1: A Day of Healthy Eating – Breakfast on RoundTV. Don’t forget to SUBSCRIBE after you watch the video so you can also leave a comment, ask a diet or fitness question or suggest a future RoundTV video.

Following this lunch video you can expect to see a tasty dinner that is healthy, delicious, colorful and made out of Round foods.

View Part 2: A Day of Healthy Eating – Lunch now.

Swordfish Sliders for Two and a Half

New on RoundTV

As promised, the recipes are below for the Swordfish Sliders and takes you through a journey through the prepare ahead of time portion, the BBQing, the tasting and the other ‘half’. Enjoy watching and know that Diana hopes that you subscribe and make a comment!

See the Swordfish Sliders for Two and a Half video now.

Swordfish Sliders

1 fillet Swordfish
Light olive oil
Salt and pepper
Pesto sauce 9 (fresh store bought)
Blackening spices (Find at any grocery store)
1 mango
2 poblano peppers
1 orange pepper
1 red onion
Cilantro
1 lime
Tiny rolls
Asparagus

Instructions

Heat up the grill to high. Cut the swordfish into squares the size of the tiny buns. Lightly brush each piece with olive oil. Pour blackening spices onto a plate and dredge all surfaces of the swordfish until completely covered. You can leave some plain if you do not want all of them to be blackened. Turn the heat down to medium high of a gas grill or wait for the heat to subside for a charcoal grill. Cook each side 3 to 4 minutes. Remember fish keeps cooking after you take it off the grill, so shoot more for 3 minutes per side.

Lightly brush the trimmed asparagus with olive oil and toss on the BBQ. Cook for 3 to 6 minutes,, turning them over so they are roasty toasty.

Mango Salsa Instructions

Chop the mango, poblano peppers, orange pepper, red onion, and cilantro into tiny squares (size of a pea). Mix in a bowl with the juice of 1/2 a lime. make this ahead of time and chill in the refrigerator.

Salad Topping

For the salad topping, follow the recipe here.

Radicchiolously Tasty Salad

Radichiolously Tasty Salam Salad

Radicchiolously Tasty Salmon Salad

Ingredients

½ cup iceberg lettuce
¼ cup radicchio
¼ Napa cabbage
¼ cup red cabbage
¼ cup red onions
1 large tomato
¼ cup basil
¼ cup spinach leaves
½ red, ½ yellow & ½ green bell peppers
¼ avocado
½ cucumber
1 teaspoon lemon juice
Salt & pepper to taste
1 tablespoon any light dressing
Salmon (see below for directions)

Directions

Slice the lettuce, cabbages, onions and tomato into thin strips, shiffenade the basil and spinach leaves, and mix together in a large bowl. Hint: to cut tomato strips, gut all seeds, cut into halves, flatten and then slice. Sprinkle light dressing over the salad and mix together.

JOBTRAIN_pepper-flowerFor Bell Pepper Plating

Cut the red, yellow and green bell peppers in half, gut the seeds and pulp, slice the bottom bumps off (flat without holes) and set on pretty plates. Dice avocado into raisin-sized pieces and squeeze with lemon juice. Spoon the salad mixture into the bell pepper bowls. Eat as is or top with diced avocado. sliced cucumber and a squeeze of lemon juice.

Tip: Store this salad without the dressing, so you can create different salads throughout the week. This works as a base for a variety of salads by adding topping like chicken, salmon, crumbled eggs.


For Radicchulously Tasty Salmon Salad

Add citrus salmon to this dish and you have a hearty, yet light, dinner-worthy meal.

Ingredients

8 (2 to 3 ounce) pieces salmon
1/4 cup sliced almonds
1 orange
1 lemon
1 floweret broccoli or cauliflower
Salt & pepper to taste

Directions

Preheat the oven to 400 degrees F.

Slice the orange and lemon into circles. On a foil-lined baking sheet, place orange and lemon circles with a piece of salmon on each one, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 teaspoon of the sliced almonds. Bake for 10 minutes. Salt & pepper to taste.

Scoop 1 cup of Radicchulously Tasty Salad on a plate, top with 4 ounce of Citrus Salmon, and garnish with a fancy lemon wedge.