cause i'm a fatty

Grilled Chicken Salad 

Not too long ago I found myself starving with nothing near in sight except for a McDonalds. I tried grilled chicken salad, and not surprisingly, was disappointed. When I got home that day I decided to try a homemade version and stay minimal. I peeled some carrots into thin ribbons, and sliced some campari tomatoes. The chicken breast was pounded till thin, and covered in salt, pepper, jamaican all spice powder and chopped savory. It was grilled, about 3 minutes each side, and garnished with alfalfa sprouts. 

There are a million reasons why you should incorporate alfalfa sprouts into your diet. Here are ten of them:

http://www.nurtureyourown.com/Sprouts/19/10-great-benefits-to-eating-alfalfa-sprouts/

Vegetarian Dish of the Week:
Sweet Tomato & Goat Cheese Salad

The picture is blurrier than I would like, but this is one of those refreshing takes on a summer salad that is a little cool and a little sweet on the tongue. This would be perfect paired with spicy bbq food or a hickory smoked bacon pizza, which Mike made for dinner tonight. 

Ingredients:

2 cups of plump cherry tomatoes, quartered 
2 tbsps chopped (fresh) rosemary 
2 tbsps chopped (fresh) mint 
honey
crushed brazil nuts (almonds or walnuts would be perfect too)
goat cheese, crumbled (plain or herb)

Mix all of the items above, starting with the tomatoes and goat cheese, then the nuts, a generous drizzle of honey, and herbs.  This is best chilled in the fridge for a little while, and the sweet tomato nectar that collects at the bottom is delicious when soaked up by crackers.