Summer Vegetable Salad and 149 Other Perfect Portion Recipes

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Now that June and vacation are just about over, it's time to get back into the gym.  Seriously, I signed up for this great class that started in May, twice a week on Mondays and Fridays, and then the kids both got sick, one after the other so I couldn't use the daycare.  And then it was school events and I had committed to those.  And then it was the Overnight walk and I couldn't move my body for a couple days.  Then it was a wedding and then vacation, and now the class is over.  I'm bummed but I also know that I have 10 weeks between today and my first day back for the 2016-2017 school year.  I can accomplish a lot in 10 weeks if I stick to going to the gym each morning or each afternoon after summer school.

In addition to a kettle bell and these awesome Perfect Portion Containers ( very similar to the 21 Day Fix containers but without the price tag!), I was given a copy of The Perfect Portion Cookbook. While I know working out will help, I have to pay attention to what I'm eating as well. The Perfect portion cookbook shares 150 amazing recipes for things like apple turnovers,chili, flatbread pizza, even crab cakes, but helps you visualize exactly how much a 100 calorie portion would be and then how many 100 calorie portions make up a meal. For example, a Quiche Lorraine would be cut into 12 slices, each holding 100 calories.  The recommended breakfast portion is 2 slices so it really takes the guesswork out of 'how much should I eat?'

Even better, they give you 7 days of perfect portion meal planning to help you out, plus 10 secrets to staying fit and healthy, that include exercises that burn off the 100 calories from your portion and tips for some smart 100 calorie snacks. I know I need all the help I can get so I'm excited that this is so much more than just a cookbook.

Today for lunch, I wanted to try out the Summer Vegetable Salad.  And oh my gosh, it was just as delicious as I hoped for!

Summer Vegetable Salad:

1 (10 oz) bag of frozen corn kernels, thawed (or 3 ears of corn, boiled, cooled and removed from the cob)

1 pint grape tomatoes, halved

1 large zucchini, diced

1/2 red onion, thinly sliced

3 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1 tablespoon extra-virgin olive oil

1 teaspoon sugar

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1. Place all ingredients in a large serving bowl and toss to combine.

2. Cover, and refrigerate at least 2 hours before serving.

I will admit, I don't love zucchini so I left it out and have cilantro growing in my window but not basil, so I replaced that, but it was still so yummy.  I'm thinking about adding in cucumber or avocado, but will have to figure out portions and calories if I substitute anything! But today, I used 1 serving size with a serving of rotisserie chicken for a delicious, healthy lunch to get me started again!

If every recipe tastes this good, I'll be healthier in no time!

xo Heather