Bathing suit season is rapidly approaching and it’s time to put down the choripan and start taking action.
My worst eating habit- not knowing when to stop. Or maybe knowing, but not caring is more accurate.
After I stuff my face I immediately feel lethargic with a brick in my stomach and the desire to lay down and watch a movie aka take a 3 hour nap.
This is happening way too often, and it’s time to make a change. S
o I decided to ditch the nasty symptoms and eating habits for more energy, an active metabolism, and a flatter stomach- something I like to call balance.
So, how do we achieve balance?
Cut back on the meat and dairy and consume more vegetables & grains, foods that are easy to digest.
I mean if all the energy we’re getting from the food is going into breaking it down, it’s a bit of a waste, right?
But the U.S.A. has ignorantly expressed for decades that a big chunk of meat and a glass of milk (whole or not, whatever it’s the SAME!) is the proper way to eat so many of us find ourselves stumped when it comes to planning meals where carcass isn’t the star of the show.
Of course the U.S.A. isn’t going to speak out about plants containing more than enough daily protein, after all that would decrease sales in the meat industry, a nightmare of a place they’ve had their greasy hands in since the beginning.
Let’s stop supporting their greedy behavior and focus on doing what’s best for ourselves, the environment, and our pocketbook!
Todays post features two salad recipes. I have a lot of luck that fancy lettuce is MEGA cheap here in Buenos Aires. If these greens are out of your price range, substitute them with others that aren’t so economically harmful.
Endive Salad ::
- endive/ endivias
- 2-4 radishes/ rabanitos
- curly endive aka frisee/ escarola
- toasted sunflower seeds/ semillas de girasol tostadas
- lemon/ limón
- honey/ miel
- olive oil/ aceite de oliva
- dijon mustard/ mostaza dijon
- salt & pepper/ sal y pimienta
In a small bowl mix a spoonful of honey , mustard, a big squeeze of lemon juice, salt and pepper. Lightly drizzle in olive oil and mix with fork til emulsified, adjust seasoning, and set aside.
Cut the bottom piece of the endive and remove leaves individually. Place in cool water and gently clean.
Cut frisee into bite size pieces and submerge in cold water to remove any and all dirt.
Rinse well and place in salad spinner OR my old ghetto version- a colander with plate on top and shake vigorously.
It really is ideal to dry your leaves as much as possible otherwise the dressing wont stick. Water and oil don’t mix, lettuce isn’t going to change that.
Place the lettuce in a big bowl and thinly slice the radishes using a mandoline directly over the lettuce.
Add a handful of toasted sunflower seeds, a dash of salt and pepper, and pour your dressing along the border of the bowl (in one big circle) to allow the dressing to coat the inside of the bowl.
Gently toss the ingredients, taste, and serve.
Ginger Citrus Salad ::
- frisse/ escarola
- avocado/ palta
- yellow pepper/ morron amarillo
- roma tomato/ tomate perita
- orange/ naranja
- fresh ginger/ jengibre fresco
- honey/ miel (optional)
- balsamic vinegar/ aceto balsamico
- peanuts/ mani
- salt & pepper/ sal y pimienta
Peel the ginger using a small spoon and finely grate it over a small bowl using a microplane.
Juice the orange and combine with the ginger along with a splash of balsamic, honey, salt and pepper.
Taste, adjust flavors, and set aside.
Cut, wash, and dry the frisse.
Julienne the yellow pepper, cut the tomato & avocado into big dice and coarsely chop the peanuts.
Combine ingredients in a big bowl with fresh cracked pepper and a dash of salt.
Pour the dressing along the inside of the bowl, toss, adjust seasoning, and serve.