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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Mexican Roasted Corn Salad with Buttermilk Dressing
Nutritional Information*
Serving size: about 2 cups salad
Calories: 218
Protein: 8g
Fat: 8g
Carbs: 34g
*Increase the protein content by topping this salad with a lean meat.
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Ingredients
- 3 tbsp fresh lime juice
- 4 tsp olive oil, divided
- 1 1/2 tsp ancho chile powder
- 1/2 tsp paprika (regular or smoked)
- 1/2 tsp salt, divided
- 5 ears shucked corn
- 1/2 cup low-fat buttermilk, well-shaken
- 1/4 cup grated Parmesan cheese
- 1 cup seedless red grapes, halved
- 6 cups mixed greens
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Method
- Preheat oven to 450 degrees.
- Line a rimmed baking sheet with aluminum foil. Whisk together the lime juice, 2 teaspoons olive oil, ancho chile powder, paprika, and 1/4 teaspoon salt in a small bowl. Place the corn on the prepared baking sheet, and brush with the lime mixture. Roast the corn for 30 minutes.
- Remove corn from the oven. Adjust oven rack 4 inches from heat, and turn on broiler. Return corn to oven, and broil, turning, for 3 minutes or until browned in patches.
- Whisk together buttermilk, grated Parmesan cheese and remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a small bowl. With a small, sharp knife, cut corn off cobs into a serving bowl; gently toss kernels with grape halves and mixed greens. Divide salad among 4 dinner plates and drizzle evenly with dressing.
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