I woke up this morning motivated. 

Yes I am one of those who launches a campaign of healthy living promises every January 1st.  I’m not ashamed that my New Years resolutions probably mirror those of millions.  I embrace knowing I’m part of a team and will welcome their support along the way.

Having said that I’m not a fan of fads, no mail order promises being delivered to my front door. 

Instead I believe in these four powerful words:  EAT RIGHT AND EXERCISE.  It’s all about what you put into your body and how much you get out of it.  Pretty simple actually. 

For my fellow chocoholics and grilled cheese sandwich lovers, never fear.  I also don’t believe in giving up the foods we love.  You just need to find a friend to share them with.  It’s all about moderation and portion control.

Let’s talk about this salad. 

I showed these pictures to my friend and her immediate response was it looked like something they’d serve at a fancy spa.  That’s when I decided this would become my New Years Day post.  Choosing foods with vibrant colors is a great start when making healthy choices.  I paired this salad with my new Orange Vanilla Vinaigrette.  Absolutely delicious.

Healthy Choices

I’ve set just a few attainable ‘Healthy Choices’ goals to begin the new year.  I’d love for you to join the team in 2014.

Goal #1 ~ Track my food intake.  If I bite it, I will write it down.

Goal #2 ~ Exercise (for me that generally means brisk walking) an average of 30 minutes a day.  There may be days I can’t exercise and other days I get in an hour or more.

Goal #3 ~ Drink more water (6 glasses a day for starters).

I’ve also added a new Pinterest Board and a new Category to Lemony Thyme called Healthy Choices.  I was pleasantly surprised at how many of our recipes fell into this category.  Go us!!

I’d love for you to follow Lemony Thyme on Pinterest and Subscribe to Lemony Thyme by Email.

All my best,
xo Libby

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Orange, Persimmon & Pomegranate Salad

Orange, Persimmon & Pomegranate Salad is the perfect Winter Thyme burst of fresh bright flavors.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 197kcal

Author inspired by BHG.com

Ingredients

• 1 orange peeled and sliced
• 1 persimmon cut in half, flesh removed and sliced
• 1/4 cup pomegranate seeds
• 1/4 cup pecans
• 1 scallion thinly sliced
• 3 cups leafy greens
• Orange Vanilla Vinaigrette see recipe link in post

Instructions

• Divide salad ingredients between two plates. Serve with vinaigrette.

The post Fresh & Bright Orange Persimmon & Pomegranate Salad appeared first on Lemony Thyme.

Curried Chicken Salad & Avocado with Almonds & Pomegranate.

The avocado is one of the healthiest fruits you can consume….and would benefit from by doing so every day.  Check out these Nine Amazing Avocado Health Benefits you may not have known.  Then start thinking about the many ways you can enjoy these in your daily diet.

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Curried Chicken Salad & Avocado with Almonds & Pomegranate

Course Lunch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 332kcal

Author Libby with Lemony Thyme

Ingredients

• 1 cup cooked chicken chopped
• 1/4 cup low fat mayonnaise
• 1 tsp. curry powder
• 2 Tbl. sliced almonds
• 2 Tbl. pomegranate seeds
• 1 scallion sliced
• sea salt & freshly cracked pepper
• 1 avocado

Instructions

• Combine mayonnaise and curry powder, then fold in the cooked chicken, sliced almonds, pomegranate seeds, and scallion. Season to taste with salt & pepper.
• Slice avocado in half and remove pit. Divide chicken salad into each half and serve.

The post Curried Chicken Salad & Avocado {with Almonds & Pomegranate} appeared first on Lemony Thyme.

A couple years ago, just before the Christmas Holiday season began, I sat down on my living room rug with literally years of issues of Martha Stewart Living magazine scattered around me.  I began to bookmark recipes (and decorating ideas) I wanted to try.  It is our family tradition that Christmas Eve dinner is comprised of finger foods….some annual favorites, but also a chance for us to experience new recipes.  I’m sure I turned down page corners on at least 100 recipes that year, and one of the few that actually made the cut was Pomegranate, Zucchini, and Avocado Salsa. 

The colors are vibrant….red pomegranate arilss and red onion, tossed with the green zucchini and avocado makes this salsa a beautifully festive dish.  Roasting the zucchini in olive oil and fresh oregano adds a wonderful flavor dimension.  And tossing in a little crumbled feta cheese gives this salsa a warm Mediterranean feel.  This is a lovely holiday appetizer….just perfect for a cocktail party or Christmas Eve finger food extravaganza!

On a personal note:  my first introduction to a Pomegranate was in my dear Uncle Wyatt’s apartment in Stuyvesant Town, 1st Ave. New York, NY…in 1973, watching the original Planet of the Apes.  My sister and I, so engrossed in the movie…fully narrated by Uncle Wyatt, were equally intrigued by the amazing Pomegranate.  Sadly, yet with many, many fond memories, Uncle Wyatt passed away yesterday morning with his family at his side.  He will be missed by all that had the pleasure of his company.  xo

Recipe Tip:  An easy way to remove pomegranate seeds/arils from their membrane, without staining your hands or cutting board, is in a large bowl of water.  First cut top off pomegranate then score the pomegranate as if to begin to quarter it but do not cut all the way through.  Holding the fruit under water, pry the pomegranate apart with your hands, until you have 4 wedges.  Then gently work the arils loose with your fingers, turning skin inside out if possible.  The seeds will sink to the bottom while the membrane will float to the top.  Remove the membrane, strain the arils, and you are ready to enjoy.

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Pomegranate, Zucchini, and Avocado Salsa {Share the Love}

Course Appetizer

Cuisine Meiterranean

Author Martha Stewart Living, December 2006

Ingredients

• 2 zucchini cut into 1/2″ dice
• 1 Tbl. olive oil
• 1 tsp. fresh oregano chopped
• 1/2 tsp. sea salt & freshly cracked pepper
• 1/3 cup red onion finely diced
• 1 avocado cut into 1/4″ dice
• 1/2 cup pomegranate arils
• 2-3 Tbl. crumbled feta cheese
• 1 Tbl. fresh lime juice

Instructions

• Preheat oven to 450 degrees.
• Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet. Roast, tossing once, until golden brown, about 25 minutes. Cool completely.
• Add remaining ingredients and gently stir to combine. Refrigerate 30 minutes to 2 hours before serving.
• Serve with pita or tortilla chips.

The post Pomegranate, Zucchini, and Avocado Salsa {Share the Love} appeared first on Lemony Thyme.