Day 18 of Your Daniel Fast and we’re nearing the end YEAH!!! But, the End is only just the Beginning of the Life Style Change You’ve committed to, Spirit, Soul and Body. Today Let’s Go Green and discover the different ways we can find to add variety to the foods we eat starting with Salad.
Salad sigh so boring…NOT. Maybe the traditional way of making salad is boring, but there are so many new ways nowadays that it’s hard to get bored. You just have to get creative instead. We’re gonna look at a few different salads and dressings that you may not have tried before. Get adventurous, Salad’s not just about lettuce anymore.
For me I love a good salad and could eat one everyday but the prep is what makes me not want to bother. Get over it, this new way of eating requires preparation of your foods and you just have to learn to love it lol. I found a chart that can make it easier to create your salads. Just choose one ingredient from each list mix and eat.
There are some easier ways to prepare your salads ahead of time so that there ready to go whenever you are.
The Mason Jar Salad. These healthy salads are a complete meal in a jar. With the convenience of making them several days ahead, you can have these grab-and-go lunches ready as you head out the door on busy mornings. Choose from a variety of greens for your salads-in-a-jar layer with your favorite beans and veggies and enjoy. Below are four kinds of greens that hold up well when these jars are stored in the fridge for several days. A few tips:
- Don’t used pre-cut bagged lettuce; instead cut your own. The bagged cut lettuce often browns very quickly once the bag is opened and exposed to air. There’s no way of knowing how long ago it was cut, so it may already be near the end of its shelf life once it’s opened.
- Don’t cut smaller leaf lettuce and greens like arugula and baby spinach. They are small enough to be bite size and cutting them will accelerate their spoilage. NOTE: Unlike lettuce, because these smaller leafy greens aren’t cut they are fine to buy in bags.
- The two enemies of salad greens are moisture and oxygen. Wash them, spin them dry, and put them in bags or containers with as little air as possible.
Let’s talk about Salad Dressing. This can take a healthy salad and turn it into the equivalent of a cheeseburger, as far as calories and fat go. Carefully read the labels of the salad dressings you buy. Most of them contain a high amount of fat, salt, sugars, food coloring and the deadly fructose. Try to opt for organic salad dressings such as the Wilderness Family Naturals or Simply Organic, or create your own, using high grade olive oil. Here’s a link to a few healthy salad dressing recipes. Find your favorites.
Here is a recipe for a Taco Salad. Try it you just might like it. KEEP GOING!!! Be Well.
SKINNY TACO SALAD INGREDIENTS:
1 head Romaine lettuce, washed and roughly chopped
1 avocado, peeled, pitted and diced
2 cups cherry or grape tomatoes, halved (if desired)
2 cups fresh cilantro leaves, loosely packed
1 cup shredded sharp cheddar cheese (I used the 2% lowfat cheese) or no cheese at all works
1 cup tortilla strips
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can black olives, drained
half of a small red onion, halved and thinly sliced
skinny cilantro lime dressing (see below)
SKINNY CILANTRO LIME DRESSING INGREDIENTS:
1 cup fresh cilantro, loosely packed
1/4 cup orange juice
3 Tbsp. lime juice
1 Tbsp. honey (optional sweetener)
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. freshly-ground black pepper
2 Tbsp. olive oil
TO MAKE THE SALAD:
Toss all salad ingredients together until combined, or serve “rainbow-style” lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.
TO MAKE THE DRESSING:
Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.