It may be slightly cliché, but usually I find myself eating a giant salad around dinner time, not just because it’s easy and fast to prepare, but because it’s a really good chance to sneak in some veggies. You may think that eating vegetables comes naturally to a dietitian, but I definitely have to be intentional about working them into my meals.
And salads can certainly be more refined than the icky iceberg lettuce and dried out carrot shreds that compose most packaged mixes. I have found this spiralizer super helpful in making my salads a little more creative. The above salad contains:
- spiralized cucumber
- spiralized sweet potato (roasted in olive oil and dijon mustard at 400 for 15-20 minutes)
- candied almonds (slice almonds and heat in a frying pan with a slight sprinkling of sugar)
- feta cheese
- spring mix
Tahini is a nutrient packed and makes a great salad topper. I like it mixed with a little balsamic vinegar or BBQ sauce (weird, I know but so good). I also will often top my salads with hummus. I find that eating so many green things at once is both energizing (hate eating heavy meals and then going to bed a couple hours later) and definitely filling.
If you find that salads just don’t fill you up, add some extra protein in the form of nuts, seeds, cheese, or an egg.
Also a new soup recipe for you (adapted from here).
Black Bean and Quinoa Soup
- 1 T olive oil
- 1 large onion, diced small
- 1 tsp. minced garlic
- 1 large or 2 medium sweet potatoes, cut into 1/2 inch pieces
- 1 cans black beans, rinsed and drained
- 1 can tomatoes
- 3-4 cups homemade vegetable or chicken stock
- 2 teaspoons chili powder
- salt and pepper to taste
Heat olive oil in heavy soup pot, add diced onion and cook over medium heat for 6-8 minutes, or until onions are just starting to brown. Add minced garlic, chili powder, and fresh-ground black pepper and saute 1-2 minutes more or until spices are becoming fragrant. Add cubed sweet potatoes, black beans, and stock. Simmer on low-medium heat for 25-30 minutes or until sweet potatoes are cooked.
And wouldn’t you figure…after a crazy weekend of snow traveling and skiing, it was 60 degrees today, and I ran a lovely 4 miles outside in the sunshine in shorts. Crazy winter, but I’m not complaining.
Fave ways to eat vegetables??
p.s. post on wheat grass in the works…