3 Nutritionist Approved Fast Foods

Ok folks, here is it, the question that I know you are dying to have the answer for- ‘where can I get healthy(ish) fast food?”

Before I answer, I feel compelled to preface my suggestions with this:
• fast food is ‘fast’ for a reason… just stew on that for a minute
• you can’t control the quality of ingredients in these products, so if you are the type who really cares about this, like I do, buyer beware.
• Nothing and I mean NOTHING, can replace home cooked meals…so with that said, here are 3 go-to fast foods you could grab in a pinch…key word here is ‘pinch’.

1. Starbucks Protein Bistro Box. I like this because it is simple. Hard boiled eggs, cheese, fruit and a pita. It’s nothing fancy or overly processed; it’s effortless ingredients for a quick and easy snack.

2. Opa! If you haven’t jumped on the Greek train than I highly recommend you start now. The Mediterranean flavours will whisk away your taste buds to warmer climates- hopefully inspiring you to cook more of these flavours at home. For now, Greek fast food restaurants are easily found in every town. Choose a chicken or lamb, rice and a beautiful Greek salad and enjoy knowing you have kept French fries and nuggets off your waistline.

3. Wendy’s Apple Pecan Chicken Salad. My suggestion here is to skip the dried cranberries (and the pecans if you are up to it) and only use one of the two packs of dressings they give you. What is left? Fresh salad, chicken, blue cheese and apple; quick and easy for those on the road or crunched for time

Remember, fast food can pack on the pounds or if chosen smartly can be a quick go-to once in awhile. The trick is to not let yourself get too hungry, otherwise you will end up making a poor choice out of desperation.

So if you are like me and want to learn some mad skills in nutrition or want to lose some of that unwanted fat, check out my new book Your Weight Loss G-Spot!

Boston Lettuce, Peach and Ricotta Salad

A perfect blend of fresh vegetables, fruit, and cheese in this salad. Serve with this delicious crock pot onion soup or match it with a delectable peach smoothie!

Ingredients:

  • Boston Lettuce (enough for 1 person)
  • ½ peach (fresh)
  • ½ cup ricotta cheese
  • 1-2 thin slice (s) of prosciutto
  • Thinly diced sweet onion
  • 1tbsp olive oil
  • Sea salad and pepper to taste

Directions:

  1. On a dinner plate, place desired amount of lettuce
  2. Tip with 2 slices of prosciutto
  3. Place ½ peach over the prosciutto and ½ cup ricotta on the peach
  4. Sprinkle with onion, sea salt and pepper and drizzle with 1 tbsp olive oil
  5. Enjoy

 

Watermelon Salad

WATERMELON SALAD

watermelon_salad-00

Image from do it Delicious

Dressing

  • 2 tbsp. olive oil 
  • 2 tbsp. lemon juice blend.
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1 dash hot sauce (optional)

Whisk dressing ingredients together and set aside.

Salad

  • 3 1/2 cups cubed watermelon 
  • 2/3 cup crumbled feta cheese 
  • 3 tbsp. chopped sweet onion
  • 1/3 cup chopped fresh mint leaves

Place in serving bowl, drizzle dressing over, and combine gently.

Makes 4 x 1 cup servings: 172 calories, 12 g total fat, 5 g saturated fat, 13 g total carbs, 22 mg cholesterol, 425 mg sodium, 1 g fibre, 10 g sugar, and 5 g protein.

Thank you to Barbara Kahl from www.beachbody.com for the recipe

Confetti Salad

What a perfect colourful summer salad!

epicurious confetti salad

Modified recipe and image from Epicurious

YIELD: Makes 8 servings

INGREDIENTS

  • 4 cups (6 ears) fresh corn
  • 1 package (16 ounces) frozen lima beans, thawed
  • 2 cups green beans, blanched and cut into 1-inch pieces*
  • 1 cup grape tomatoes, halved lengthwise
  • 1/2 cup minced red onion
  • 1 avocado, cut into chunks
  • 1 jalapeño, seeded and minced
  • 10 basil leaves, chiffonaded**
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon freshly ground black pepper

Instructions

In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, or enjoy straight away.

*Blanching makes beans tender and bright. Boil for 30 seconds, then plunge into ice water to stop the cooking.

**Chiffonade is a fancy word for cutting leafy greens into ribbons. Stack the leaves, roll up and slice thinly.

Per serving: 318 calories, 19 g fat, 3 g saturated fat, 34 g carbohydrate, 8 g fiber, 8 g protein