Nutritional Wisdom with Carly Pollack

FEEL FRIGGIN’ FANTASTIC

{VIDEO} Switch Up Those Salads With These…

I have to give props to my mama: she made a salad to go with every single dinner we ate.

No matter what the meal was (or whether it went with salad or not), it was a given: we were eating salad. Mom, I love you so much. What I didn't love was eating the same exact damn salad every single night for the majority of my life. Even though she won't willingly admit it, my mother would confirm this fact. Onions, radishes, peppers, tomatoes, and sometimes cucumbers. Now, eat it. 

Every Friday my family has dinner together and TO THIS DAY it still makes me laugh to see that same exact salad on the table. Of course, I eat it and I love it, but we all know that variety is the spice of life. 

Clients will tell me all the time that they are sick of salads. Wait, you must be eating my mom's salad!

There's no way to get sick of salad because of this hidden fact: salad is just a bunch of veggies thrown together in a bowl with things on it. You can make approximately 800 varieties. So, in reality, when you are eating healthy, you are probably eating a raw or cooked salad in disguise. 

For this reason, I thought this week I should showcase my favorite ways to eat salad. And no, my mom's salad didn't make it on this one. But I will say, to this day her salad is my favorite. <3

To prove just how great it is to live a life full of salads, here are a few of my faves: 
 
BURGER SALAD: This yummy salad is organic red leaf lettuce with tomato, onions, and pickles. Who doesn't love a salad with a burger and poached egg? Throw some sprouts and avocado on top, and you are good to go! I make a honey mustard dressing for this one (video below).

ASIAN SALAD: This is my go-to salad whenever I am in the mood for Asian. Red peppers, ribboned carrots, spring onions and organic free-range chicken breast with ginger miso dressing. Mix it up and top it with your favorite fish and add cashews and black sesame seeds.

RAINBOW SALAD: I like to challenge myself to make my salads as colorful as possible. This brown rice/cabbage slaw/kale salad with tahini dressing is not only colorful, but it's freaking delish and very nutrient dense. I usually put animal protein on my salads but sometimes it's great to take a break. 

I'm challenging you to shake it up this week and try a new recipe. If you are feeling inspired and want to make some salad dressings from scratch, I have got you covered right here in this video:


 Did you make a yummy salad that you want to brag about? Go ahead, send me a pic! I want to post it and tag you xo

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Weekly Cookup: Here is where I share my weekly recipe plan so you don't have to go searching! 


Mediterranean Chicken plate: I grill chicken thighs, eggplant, and scallions. I make an Israeli salad (chopped cucumber, onion, tomato, EVOO, lemon, salt, pep, mint) and add hummus and olives. Make the Israeli salad the day before to let it marinate

 



Turkey Burger Salad with Honey Mustard Dressing and More Pickles than Appropriate



Slow Cooker Beef Ragu over Pasta with Cashew Ricotta: I always use a mix of GF pasta and zucchini noodles to get the best of both worlds. Cashew ricotta and fresh basil make this dish!!

 


It's Ma Birthday so I'm eatin' P Terry's!


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