With Memorial Day coming up and whats predicted to be an amazing weathercast from here to the Hamptons to Miami, it’s pretty much a guarantee that BBQs and cookouts will be on and popping throughout this great, fire roasting nation. With all due respect to our troops abroad and both past and present veterans, can you think of a better way commemorate the fallen soliders of yesteryear’s Civil War then by roasting the crap out of and every selection of meat ? I know I cant, there’s nothing better than a full tummy and the presence of loved ones. Here at PYNK we like to remain fit and healthy, even during the most tempting moments like holidays and celebrations. Out of respect for a fine figure and healthy diet we’ve gathered some healthy recipes for all you PYNK girls out there: a salad, sandwich and BBQ recipe, respectively, for a diverse range of options.
*1) Cherry Chicken Salad (90 calories per serving, before pita)
Serves 6 in ½ cup servings
3 cups of chicken breast, diced
1 ½ cup cherries, diced
1 cup celery, diced
Arugula (or any type of leafy green)
Balsamic Vinegar (or a basic balsamic and Dijon vinaigrette)
Salt and Pepper (to taste)
4 pitas, sliced in half
- Combine chicken, cherries, and celery in a bowl.
- Drizzle vinegar (or vinaigrette) into the bowl (three times around the bowl should be enough.)
- Mix together so vinegar coats everything.
- Serve over a bed of arugula or in a pita and enjoy.
*2)Mushroom and Olive Veggie Burgers
Makes 4 burgers
8 ounces baby bella mushrooms, quartered
2 tablespoons olive oil
1/2 medium onion, diced
3/4 cup cooked or canned lentils
10 kalamata olives, pits removed
1/2 cup ricotta cheese
1/2 to 1 cup panko bread crumbs
1 tablespoon white wine vinegar
Salt and pepper
What to Do:
- In a large frying pan over medium heat, heat 1 tablespoon of the olive oil. Add mushrooms and onion. Sprinkle with salt and pepper and saute until golden brown, stirring occasionally. This should take 5 to 10 minutes.
- In a blender or food processor, pulse mushroom mixture with lentils, olives, ricotta, 1/2 cup bread crumbs, egg, and vinegar until well blended but not completely smooth — the mixture should still have some chunks to help hold it together.
- Refrigerate the mixture for 30 minutes to 1 hour, until it’s fairly firm. Short on time? Throw it in the freezer for 10 minutes instead.
- Form the burger mixture into patties. If the mixture is still too loose to hold its shape, stir in the remaining 1/2 cup of breadcrumbs.
- Heat remaining 1 tablespoon of olive oil over medium heat and fry the burgers 2 at a time (or however many can fit in your frying pan at once without crowding each other) for about 5 minutes per side, or until golden brown and firmly held together.
1 can of black beans
1 can of whole kernel sweet corn
1 bell pepper
½ a bag of fresh spinach leaves
What to Do:
- Pour a tablespoon of olive oil in to a large skillet and sauté fresh spinach leaves until wilted.
- As spinach is sautéing, drain the cans of black beans and corn, and chop the bell pepper and avocado.
- Mix all the ingredients together in a large serving bowl, adding pepper, garlic salt, and hot sauce to taste.
Zoy Britton is PYNK Mag’s Web Editor. You can follow her @ZoyMB.