Peoria - OSF Dietitian Ashley Simper joins WMBD This Morning.
Ashley Simper, MS, RD, LDN
OSF Saint Francis Medical Center
Central Illinois Academy of Nutrition and Dietetics Media Spokesperson
Find the recipe for todays chicken, avocado, and berry salad below.
1 cup uncooked spelt, makes about 2 cups cooked
1 avocado, halved, seeded, peeled and diced
2 ears raw corn, kernels cut off
1 ½ cups blackberries
2 cups diced strawberries
2 Tablespoons chopped fresh cilantro leaves
1 chicken breast, grilled and chopped
2 Tablespoons extra-virgin olive oil
2 Tablespoons apple cider vinegar
Zest of 1 lime
1 Tablespoon freshly squeezed lime juice
1 Tablespoon sugar, or more to taste
1. In a medium saucepan, cook spelt according to package directions.
2. In a large bowl, combine spelt and rest of salad ingredients.
3. In a small bowl, whisk together vinaigrette ingredients.
4. Combine salad and vinaigrette and toss gently to coat. Serve immediately.
Per 1 cup
Total Fat: 9 g
Saturated Fat: 1 g
Sodium: 26 mg
Total Carbohydrate: 33 g
Dietary Fiber: 7 g
Protein: 14 g
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