. . Hi BodyRockers Try this from #BodyRocker Kristoffer Remmell . Kiwi Mango Quinoa Salad with Orange-Pomegranate Cashew Dressing . Day #16 of the #bodyrockbootcamp was surprisingly brutal. My legs went all wobbly by the third round of those Jump & Pulse Squats. After about a minute to rest, I still went on a 12 min. jog around my neighborhood. I do have a delicious salad recipe to share with the community. I like to make this for lunch sometimes. . Makes: 1 Serving . Ingredients: . - 2 Cups Leafy Greens - 1/4 Cup Cooked Quinoa - 1 Kiwi (peeled and diced) - 1/4 Mango (60 g., cubed small) - 6 Grape Tomatoes (halved or quartered) - 1 Tbsp. Craisins - 2 Tbsp. Red Onion (diced) - 2 Tbsp. Crumbled Feta - 1 Tbsp. Walnuts (chopped) - Fine Sea Salt - Black Pepper . Directions: . Clean and chop your greens and mix in the bowl or plate with a dash of sea salt and black pepper. In a small mixing bow, combine the rest of the ingredients and gently mix together then pour over top the bed of greens. I normally never use dressings on fruit-based salads, but I got a recipe for a healthy one that's really good when mixed in among the fruit. Serving size: 1 bowl Calories per serving: 290* *Doesn’t include dressing . Orange-Pomegranate Cashew Dressing -- . Makes: 24 Serving . Ingredients: . - 2 Naval Oranges (peeled) - 1/4 Cup Raw Cashews - 2 Tbsp. Pomegranate Infused Red Wine Vinegar - 2 Carrots (60 g., peeled and grated) - 3 Tbsp. Pomegranate Juice . Directions: . Combine all the ingredients into a high powered blender, strong enough the pulverize the cashews. I used my Nutribullet. Add a few more tablespoons of pomegranate juice or orange juice if this is too thick for your liking. Serving Size: 1 Tbsp. Calories per serving: 12
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