I participated in an Influencer Activation on behalf of Influence Central for the U.S. Highbush Blueberry Council. I received a stipend to facilitate my purchase for my review as well as a promotional item to thank me for my participation.
SPOILER ALERT! There's some info about an awesome sweepstakes opportunity at the end of this post! Good luck!
Remember I told you the other day that I don't really like to make resolutions and unattainable goals but that I wanted to start of this year making some small changes to my family's diet? I vowed to get my family eating one entrée salad for dinner per week and I started with my Roasted Vegetable Salad. Well, I've been thinking a bit more about this. Yes, I do still want my family to stand by that change, but honestly, for me, it's not the dinners that are my problem, but what I eat during the day.
I used to eat proper lunches all the time when I had a job outside the home. Since I've been home though, it's much more hectic here and this crazy train doesn't stop for breakfast or lunch. So how can I fix this when I'm so short on time? Well, I started thinking back to when Nora was a baby (how could that be 3 years ago?!). She had reflux and food allergies, topped with horrific eczema, so I would hold her for literally 20 hours a day. I had her strapped to me because it was the only way to soothe her, so needless to say, I wasn't eating. At all. My endocrinologist gave me some great advice. She said "Keep a big bowl of blueberries on a shelf where you see them first in the fridge, so when you reach in to grab the baby's bottle, you grab yourself a handful of blueberries". I did that for a long time and then I sort of fell out of it because the baby got better. So today, I'm going back to that basic rule. It's such a small thing to change, so I can totally stick with that.
So why blueberries?
Well, I'll tell you of course: Blueberries contribute vitamins and minerals like vitamin C, vitamin K and manganese and only have 80 calories per serving (per cup). They also contain 3.6 grams of fiber per serving!
I know you are probably thinking "but it's not summertime, aren't blueberries a summertime thing?". WRONG! Well, yes, blueberry season here in the US runs from April to September but for the rest of the year we get delicious, beautiful, healthy blueberries imported from Chile, Peru and Argentina, so you can always find them in your grocery store.
In addition to just popping them in your mouth for a snack (which is how my kids devour them by the pint), blueberries can enhance some of your snack and lunch ideas too. Toss them into your yogurt, smoothies, pancake or waffle batter and/or whole grain cereals. And my favorite is to add them to salads!
This salad recipe I'm sharing today, is delicious and easy and super quick to put together. Even I have enough time to make this for lunch a few days a week! The key is having bagged salad and grilled chicken on hand.
BUT Before we get to the recipe, I want to share with you a sweepstakes opportunity! Yay!
The U.S. Highbush Blueberry Council is hosting a sweepstakes through which you can enter to win a trip for 2 to LA for the Little Changes Kitchen Challenge alongside actress, author and TV host, Alison Sweeney!
- Runners up may win one of four $500 Whole Foods or Lululemon gift cards for a refreshed pantry or workout wardrobe! Choose little, win BIG!
- Sweepstakes opens January 1, 2015 and closes February 16, 2015
- For your chance enter here: http://bit.ly/1CrzxA0
Grilled Chicken Salad w/ Blueberries and Goat Cheese
- 2 C Romaine Salad Blend bagged
- ½ C chopped grilled chicken
- 1 oz goat cheese crumbled
- 1 T sunflower seeds
- ½ C blueberries
- 1-2 T balsamic dressing homemade recipe
- Place salad greens on plate or in bowl.
- Top with chicken, goat cheese, sunflower seeds and blueberries.
- Drizzle with dressing.