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Mexican Kale Salad


Not your average salad; used a variety of leftovers and delicious fresh ingredients to make this nutrition packed, high protein vegetarian lunch.

Ingredients:

Bed of Kale and Romaine

Sautéed onion, peppers and garlic

Quinoa mixed with Kirkland Organic Salsa

Handful of black beans

Handful of cherry tomatoes

Glob of plain Greek Yogurt

Estimated Nutritional Value: 340 Calories, 29(g) Protein, 5(g) Fat, 57(g) Carbs

Note: If you aren’t following my FitFor2.ca blog, I will be posting all my high protein healthy vegetarian meals there that I will be eating in preparation for a fitness competition.

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About Courtney Carroll

I am a mid 30s gym enthusiast; married with two girls (currently 3 years old and three months old) and a 4lb rescue Yorkie with a limp who is certain he is a 100lb Rottweiler. I am a vegetarian and have been for over five years. I love cooking, eating, working out, eating, being a mom and all the great (and not so great) things that come with it. And apparently I like blogging.

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