7 tips to turn up your salad game
The month of January I dedicated to writing my first e-Cookbook, and I’m super pumped about it!
One final edit is needed, followed by setting up the e-Commerce part of my site, and it’ll be launched. Weeee!
The first edition of many will be “The Meat & Seafood Edition“: an e-Cookbook filled with 8 protein-packed, gluten-free and paleo recipes for my fellow healthy humans, crossfitters, mountain bikers, snowboarders and adventure-seekers.
Protein powder is NOT an ingredient in any of the recipes (not hating on protein powder, I just focused my recipes on meat and seafood).
As an active human, I’m always striving to figure out ways of getting more protein in my diet. I figured if that’s a problem I have, others likely face a similar challenge.
And so, “The Meat & Seafood Edition” e-Cookbook was born.
After spending much of my time developing and recipe testing protein-packed meals (i.e. eating) this January, I realized I was lacking in vegetable consumption.
Ugh, this balancing act is hard!
As of February 1st, I’ve been focusing on eating one massive salad a day. (I always try and focus on what I can add to my diet, not what I’m taking away).
Through these efforts, I’ve concluded a few key elements of a crave-worthy salad.
(Don’t forget to eat enough protein. Balance people, balance!)
7 tips to create the best green salad:
1. BOWL
You know the oversized serving bowl most people use to serve a family?
That is now your individual portion. In this case, more is more.
2. DARK LEAFY GREENS
When grocery shopping, invest in the large tub (typically around 300 g) of dark, leafy greens. Set a goal to consume 1 tub in a few days. Also, buying in bulk will save you some cold, hard, cash. The base of your salad should be 2 large handfuls of dark, leafy greens.
The most common varieties include: baby spinach, baby kale, and mesclun mix (not to be confused with Mescaline, a naturally occurring psychedelic!).
3. CRUNCH
Iceberg lettuce: As a topping, I’ve been digging iceberg lettuce lately. It adds a burst of crunchy, freshness to the salad. Give it a try.
Nuts and seeds: Whatever floats your boat when it comes to nuts and seeds – go for it. I’d suggest sunflower seeds, as they’re super inexpensive and are already an edible size.
4. TEXTURE
In contrast to the crunch noted above, Avocado will add a creaminess to every bite.
5. FLAVOUR PUNCH
Lettuce and tomato salads just don’t cut it for me. A few of my go to flavour additions that I highly suggest are:
– Olives or capers
– Sweet potato or squash, cubed and baked in oil, salt and pepper
– Herbs, fresh, chopped (my fav’s are basil, cilantro, and parsley)
– Garlic, fresh, minced (just be wary of any public engagements within the next 24 hours)
6. Colour Punch
I’m a visual person (hence the painfully styled photos I share). My plates need to look good as well as taste good. Luckily, in the world of fresh food, colour punch often indicates a nutrient punch as well.
A few of my go to toppings to add a little punch of colour are:
– Beets, shredded
– Carrots, shredded
– Tomatoes of every shape, colour and size
7. Salad Dressing
Gosh darn it, make your own!
Here’s all you need for a standard, good-on-anything, salad dressing:
Oil
– extra-virgin olive oil or avocado oil
Acid
– balsamic vinegar or apple cider vinegar or citrus fruit juice like lemon, lime or orange
Drizzle 1 tbsp of each over your salad, add a pinch of salt and some cracked pepper, toss and enjoy!
Need more gluten-free & paleo recipe inspiration?
Check out these drool-worthy recipes featured in the Meat & Seafood Edition of my Paleo E-Cookbook Series.
I promise, you’ll love it!
CLICK HERE TO READ MORE
Whether you’re an avid crossfit enthusiast needing to rebuild your taxed muscles, a muddy mountain biker looking to refuel after a big day of adventure, or an all-around healthy, active, human looking for some variety in your meals, this Paleo E-Cookbook is for you!
BUY IT NOW!
