Fitness Crazed Foodie
Lover of all things food and fitness related
The holidays are behind us and hopefully all the continuous indulgences are too. The past month was full of family gatherings, catching up with friends over food and drinks, and all sorts of parties. It's hard to get out of the routine of indulgences, but it's a new year and the perfect time to revive your diet! Reviving a diet doesn't mean eliminating everything "bad" or "unhealthy", but rather making small changes that will greatly affect your health over time. These small changes will become part of your routine and won't seem like a big deal at all.
For me, the small changes I want to make are adding new vegetables and grains into my diet that I've never tried or cooked with before. I tend to stick with the same types of foods because it's just easier, but this obviously gets boring. I get bored of using the same foods, even if prepared in different ways. So now I'm excited to come up with different healthy recipes involving nutrient-filled foods I've never cooked with before!
A great way to start incorporating a wide range of ingredients into meals is by building a dynamic salad. By preparing and putting out the ingredients in separate bowls, you can create a unique salad each time! A salad bar is great for making meals ahead of time because you can prepare each ingredient separately and store them separately so that they stay fresh. If you make a salad with everything in it and then store it, the spinach could get soggy and it just makes for a less-fresh meal. It is also perfect for having friends and family over to eat, as each guest can chose what they want in their salad and you don't have to cater to one person's wants/needs.
The key components to a create your own salad bar:
- A base of greens: lettuce, arugula, spinach, kale, cabbage
- Protein: lean meats (ground turkey, chicken breast), beans, lentils, nuts (walnuts and pecans are my favorite for salads!)
- Homemade dressing: olive oil and balsamic vinegar, a greek yogurt based caesar dressing, a mustard based dressing
- Veggies: roasted brussel sprouts, roasted butternut squash, cherry tomatoes, red onion, sautéed asparagus, cucumbers, carrots
-Grains: cooked quinoa, farro, buckwheat, brown rice
- Other fix-ins: dried reduced-sugar craisins, goat cheese, gorgonzola cheese, green onions, cilantro, sliced avocado, edamame
Combinations I have tried and loved!
On the top left:
- Spinach and lettuce base
- 3 oz. chicken breast
- 1/3 cup oven-roasted brussel sprouts
- 2 tbsp oven-toasted walnuts
- A couple cherry tomatoes
- 2 tbsp goat cheese
- 1/2 tbsp olive oil with a little balsamic vinegar
On top right:
- Spinach base
- 4 oz. chicken breast
- 1/3 cup roasted butternut squash
- 1/3 cup cooked farro with sautéed onions
- 2 tbsp dried reduced-sugar craisins
- No dressing needed!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!