More than two ways around it......

 CC and I have been very goodish at keeping each other accountable for healthy food choices and healthy workout choices.  Our Wednesday night ab nights have been going well with only a small problem of her hurt shoulder (NOT from our working out....but from climbing and she has been very good about getting it fixed as she should).  Our food has something of constant talk lately.  Which is good because, we both love food.  She does things in her own adaptation and I would like to have this be a perfect example.

This Cucumber Salad is actually a favorite of my dads.  I remember my mom always saying she didn't like it, but would make it for him.  I always loved it; however, as an adult, eating raw onion is a bit more difficult for me. 

The original recipe is as follows:

Ingredients

• 2 medium cucumbers
• 1 large onion, sliced
• 1 cup lowfat plain Greek yogurt
• 1/4 cup white vinegar
• 1 teaspoon fresh dill
• Salt and pepper, to taste

Instructions

1. Using a fork, scrape down the sides of each cucumber to make grooves. Slice into thin rounds.
2. Mix cucumber slices and onion slices together in a large bowl. Set aside.
3. In a smaller bowl, whisk together yogurt, vinegar, dill, salt and pepper. Pour over cucumbers and onions. Toss to coat.
4. Refrigerate for 10-15 minutes to allow flavors to meld. Serve cold.

We both changed it up a bit.  First, CC used tomato instead of onion...a very interesting and more delectable choice to pair the cucumbers with.  Next, neither of us had/could find dill; therefore, CC used mint.  WHICH I would like to add, sounds simply yummy!  Her main meal was salmon with some avocado on top.  This is an excellent example of clean eating and I had to brag for her.

CC would like you to know that this isn't the best presentation and had she known this would be used in the blog, she would have prepared it better. 

My changes were not as complex.  I followed the recipe to the T except for the dill.  We had parsley and oregano of which weren't too bad.  Wishing I had foresight with the mint.  It would have been lovely. 

 

I paired our meal with Chicken Kabobs which was also modified a bit.

 

 Honey Chicken Kabobs

Original recipe makes 12 servings                     

Makes servings USMetricAdjust Recipe (Help)

•                        
  1/4 cup vegetable oil
•                        
  1/3 cup honey
•                        
  1/3 cup soy sauce
•                        
  1/4 teaspoon ground black pepper
•                        
  8 skinless, boneless chicken breast halves - cut into 1 inch cubes

•                        
  2 cloves garlic
•                        
  5 small onions, cut into 2 inch pieces
•                  
  2 red bell peppers, cut into 2 inch pieces
• skewers           

We also added:

• Zucchini
• Mushrooms
• Tomato  
• We used a bit less soy sauces 
• We didn't use fresh garlic and instead added it into the mixture of marinade.                                         

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.