Focusing on eating healthy seems to initially cause narrow vision. Notions of restriction, limited foods to choose from and salad as an only option occur commonly and often have significant, negative outcomes on a person’s weight and relationship with food. This is covered in great detail in The Weight Loss Success eManual. Grab yourself a copy and then come on back to this great recipe. I’ll wait.
You’re back! Great to see you. I missed you. Is that weird?
March is National Nutrition Month and an excellent time to address food ruts and healthy relationships with food in the most delicious ways possible. This month I’ll be featured recipes influenced by flavor pallets from around the world to show that the possibility for nutritious and delicious are endless. March is a premium month to do this as both Saint Patrick’s Day and Nowrooz (Persian New Year’s) are in March. We’re getting global up in here.
Kicking things off with this great Mediterranean inspired salad to show that nutrient packed foods and salads do not have to be boring. It has long be shown by our dear friend Science that people who eat the Mediterranean diet (foods and eating patterns associated with those who live in the Mediterranean region, not some fad diet ickness) have great heart health, healthy weights and incredible skin. All of which are awesome.
Enjoy this salad as a side or pair it with a delicious protein like garbanzo beans, pumpkin seeds, hard boiled eggs or lean meat to make it a full meal. Be mindful of the cheese. It’s part of the salad, not the whole salad.
2 Cups Cherry Tomatoes
1 Cup Kale, Chopped
1 Bell Pepper, Chopped
½ Cup Red Onion, Chopped
1 Zucchini, Chopped
1 6 Oz. Jar Artichoke Hearts, Including Oil & Herbs
1 Can Low-Sodium Olives, Drained
1 TBS. Italian Seasoning, Salt & Preservative Free
1 TBS. Lemon Pepper Seasoning
1 TBS. Balsamic Vinegar
1 TBS. Apple Cider Vinegar – Raw, Unfiltered, With The Mother
4 Oz. Mozzarella Cheese, Organic & Low Sodium (Optional)
Wash & chop all produce.
Combine all ingredients.
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