December 28, 2017
9 Low Carb Cookie Recipes
Written by: Femi Doyle-Marshall
Salads can be the staple of any kitchen.
You may ask…
“Femi how is that even possible?”
Well, keeping things simple has always been my approach to food and food ideas for meal preparation. The interesting thing when it comes to nutrition is we end up falling off the wagon when the process becomes too difficult. We lose track of the need to eat healthier, nourish our bodies and fuel ourselves in the most optimal way. The foundation of this all comes from your nutrition.
All of these thoughts is what motivated me to write the 6 Tasty Mixed Green Salad Recipe Ideas.
I’ll explain further as to the benefits of consuming green leafy vegetables as you read further on!
It’s rarely a discussed in weight loss or fat loss articles on the many benefits of green salads so I will outline 3 today.
1 – Packing Micronutrients
yet green salads contain a high amount of micronutrients. Micronutrients help the body perform day to day tasks. They are vitamins and minerals which are packed in the foods we eat. In spinach alone you can find: Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese (1). This is from just one vegetable. Imagine when you add in others.
2 – Easy Calorie Reduction
Green leafy vegetables also aid in the feeling of fullness. The importance this has in healthy is assisting with slightly reducing caloric intake. If your body feels full you will eat less total calories which support many weight loss or fat loss programs.
3 – Supporting Digestion
Lastly when your body consumes vegetables your fiber intake increases. As your fiber intake increases your body will be able to absorb the nutrients it eats more effectively in comparison to when it is lacking.
Moving forward without further time get ready to fill your plate with these tasty treats of greeny goodness.
Enjoy these 6 Tasty Mixed Green Salad Recipe Ideas!
Photo courtesy artfrommytable.co
4 cups Spring Field Greens
1 cup sliced pears
1 cup blackberries
1 cup sliced cucumbers
1/2 cup goat cheese crumbled
1/2 cup pecans
Photo courtesy soscuisine.com
1/2 cup orange juice
2 tsp balsamic vinegar
2 tsp Dijon mustard
1/4 tsp cayenne pepper
1 pinch salt [optional]
ground pepper to taste [optional]
1 papaya, red, ripe, cut into bite-size pieces
4 cups mixed greens
Photo courtesy wellplated.com
3 cups 1/2-inch-diced cooked boneless, skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts)
2 cups seedless red grapes, halved
3 medium stalks celery, diced (scant 1 1/2 cups)
2 large or 3 small/medium green onions, thinly sliced (about 1/4 cup)
1/2 cup sliced or slivered almonds, toasted
1 cup plain, nonfat Greek yogurt
2 tablespoons nonfat milk
2 teaspoons honey
1 teaspoon kosher salt, plus additional to taste
1/2 teaspoon black pepper, plus additional to taste
2 tablespoons chopped fresh dill
Serving suggestions: whole-grain bread, croissants, lettuce leaves, crackers
Photo courtesy eatingwell.com
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 tablespoon chopped flat-leaf parsley
½ teaspoon finely chopped garlic
½ teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
8 cups mixed salad green
Photo courtesy plantbasedcooking.com
1 bag arugula or a combination of arugula and spinach
2-3 roasted beets * rough chopped
1 apple chopped (you could also use mandarin oranges or pears)
1/3 cup walnuts chopped
3 Tbl white wine, champagne or apple cider vinegar
1 tsp mustard
1 tsp maple syrup
2 Tbl water
salt and pepper to taste
Photo courtesy ownyoureating.com
1 cup chopped red onion
2 tsp white wine vinegar
4 slices Applegate Turkey bacon (cooked crispy and chopped)
1 cup fat free plain greek yogurt
300g broccoli florets
1/4 cup dried cranberries
And that’s it for today. Be sure to contact us if you have any questions. We are here to help make what you need happen! Feel free to reach out if you have any concerns at all.