Get Well Salad

I don’t know about you, but I don’t get sick. Never, not ever. So we’re gonna call whatever I’m experiencing this weekend simply me “feeling under the weather”. That works for me. I will admit to sickness when I’m throwing up, hacking up a lung, or delirious with fever. I’m not any of those things today. Still, it’s really no fun feeling under the weather. I slept ’til 10, woke up, made breakfast, and went back to bed ’til 2. Probably sounds like the average weekend for high school students, but I’m generally up and at ’em at 8 on Sunday morning. Also, my nose is raw and red from wiping all the stuff that won’t stop pouring out of it. TMI maybe, but that’s what’s happening around here. And did I mention my head feels like it’s going to explode at any moment? Yuck.

For dinner, I decided the smartest thing would be to throw all of the healthiest, vitamin-rich, healing foods in my kitchen in a bowl. I have a sneaking suspicion that I’ll feel like superwoman in the morning!

Get Well Salad
Serves 1 under-the-weather person

Ingredients:
2 cups chopped kale
1/2 cup purple cabbage, chopped thin
1/3 cup shredded carrot
1 small granny smith apple, cored and sliced thin
1/4 cup slivered almonds

Dressing:
2 tsp extra-virgin olive oil
2 tsp apple cider vinegar
1 very small clove garlic, crushed
1 tsp minced ginger
1.5 tsp raw local honey
1.5 T freshly squeezed orange juice

Make the dressing first by combining all ingredients. Let it sit for about 10 minutes and strain, discarding the ginger and garlic pulp. Combine all salad ingredients and toss with dressing. Serve immediately.


~ Becky, a skinnyfat girl

Strawberry Avocado Salad

I made you a salad…and by you, I mean me.

And if it’s alright with you, I’m just going to tell you how to make this salad without all the fuss of an actual recipe with measurements. Cool? Cool. Because really, who measures out vegetables for their salad? I can get on board with measuring salad dressing ingredients, but I guarantee you I’m gonna put as much avocado in my salad as I want, regardless of what a recipe calls for. Yeah, probably double what the recipe calls for, because double avocado means I’m double happy, and when I’m double happy, good things happen. Like layer cake. But I’m getting ahead of myself. You’re just gonna have to hold your horses for that one.

So, about this salad: it’s so good. Good enough to fill a giant bowl all for yourself and call it a meal. Good enough to fill an even more giant bowl and bring to a party…but then you’d probably have to share it. That’s not ideal.

Start with a generous pile of arugula. Layer with cucumbers, sliced in thin half moons. Add lots of strawberry slices and as much chopped avocado as your heart desires. Top with chopped pecans and blue cheese (or not, vegans!). For dressing, drizzle with olive oil, balsamic vinegar, and a little bit of agave. You can even crank some freshly ground pepper on there. I sure did. Now dig in! Bask in strawberry avocado bliss.

I should add that I’m showing a rather impressive amount of self control here by not ending this post with a picture of one or both of my puppies. I love them so much…possibly even more than I love this salad. Possibly.

~ Becky, a skinnyfat girl

Mason Jar Salads

First off, because I feel it needs addressing, I have obviously failed at my new year’s resolution to post on Skinnyfat every week.  I would like to defend myself by mentioning that February is the holiday season all over for me.  First it’s hubby’s birthday, then mine the week right after.  Of course, Valentine’s Day is hardly observed at all by the time we’ve gone through birthday mode, but add that to mix even a little bit and it still makes for a very busy time.

So in penance for my absence, I knew I had to post something absolutely brilliant so I’m posting about salad.

SALAD?!?!?!?!?!?!?

Yes, salad.  Want to pump your body up with raw veggie power?  Salad is one of the great ways to go.  Add a mason jar to the mix and we’re really onto something.

Now I know you may be confused at this point, so let me clear it up for you.  If you add a mason jar to the mix your salad will stay fresh for MORE THAN A WEEK!

All I have to do now is make 5 mason jar salads on Sunday and I have lunch for the entire work week!  My mason jars have claimed their very own corner of the fridge at work.

I can’t take credit for this genius – I heard it from a friend who heard it from Skinny Girl Trapped in a Fat Girl Body.

Of course, there are probably thousands of ways you can make this salad, but I will share with you what I did.

Mason Jar Salads

  • 5 mason jars
  • 1 head lettuce
  • 1/2 head kale
  • 1/2 head collard greens
  • Grape tomatoes
  • Olives
  • Black beans
  • Parmesan cheese

Salad Dressing 1

  • 4 tablespoons olive oil
  • 1/4 teaspoon of the juice leftover from the canned olives
  • 1 clove of garlic smashed
  • Dash of dried red pepper flakes
  • A pinch of salt

Salad Dressing 2

  • 4 tablespoons olive oil
  • 1 teaspoon red wine
  • Juice from a quarter wedge of orange
  • A pinch of salt

First step is the measure out your dressing into your mason jars.  I don’t usually use a lot of dressing, so the portions I made were enough for all of my salads.  Do what’s best for you.

Because I’m not very good at following directions when it comes to recipes, I didn’t follow the advice about not letting the dressing touch the leaves.  I put the dressing and then the kale right on top of it.  They stayed fresh!

After the kale layer, I added the collard greens and lettuce, then topped it off with the black beans, olives, grape tomatoes, and parmesan cheese.

Keep the salads upright in the fridge and when you are ready to dive in, shake it all up and pour it into your bowl.  I like to add avocado after that.  More fiber = good.  More avocado = delicious.

Some thoughts and tips:  If you used olive oil, sometimes the refrigeration causes it to solidify a bit.  All you should do if this happens is let it set out a bit and it will liquify again.  Also be forewarned that sometimes the smell is pretty strong when you open the mason jar up for the first time.  Don’t worry, it’s still good to eat.  I’ve checked.

Save time and eat healthy thanks to these babies!

Until next time.

Elesha, a skinnyfat girl

Jicama Pear Salad with Orange Vinaigrette

Step aside, boring sandwich and Diet Coke, because lunch at the office just got a whole lot more interesting.

No, you’re not in a pricey restaurant, you’re in the break room. This salad may sound fancy, but it’s really quite simple to put together, chock full of nutrients, and, best of all, entirely scrumptious!

I know what you’re thinking: those are some GIANT raspberries. Yup. Gigantic, delicious raspberries that were on sale, 4 cartons for 5 bucks! Definitely the best $10 investment I’ve made in a while. I didn’t initially plan to put them in my salad, but it turns out they add a necessary tartness.

I don’t know about you, but I’ve had enough of this heat and am really quite ecstatic about not having to put my head in the freezer anymore! And I’m sure my sad lawn will be grateful for a break from the unrelenting sun after being scorched for three months straight.

We have a tiny, random green spot in the yard. We call him "Patchy". We haven't had to mow since the first week of June because SUMMER IS A MURDERER.

This will be the last hoorah for summer recipes of the year, though I can’t promise that I’ll stop drinking strawberry coconut smoothies anytime soon. This salad is light and fresh – a great way to celebrate the last week of summer.

Jicama Pear Salad with Orange Vinaigrette
Serves 4 (or, ya know, just me)

Ingredients:
1 medium pear, sliced
1/3 cup jicama, peeled and chopped
1/3 cup toasted pecans (I only had raw almonds, but they tasted great, too)
1/4 cup raspberries, chopped
3 cups chopped Romaine lettuce
3 cups chopped dark, leafy greens (kale, chard, spinach; I used collard greens)
Optional: If you eat dairy products, goat cheese would be a wonderful addition!

For the dressing, combine the following ingredients and mix well:
1/4 cup freshly squeezed orange juice
1.5 T white vinegar
1 T agave (optional)
1 T olive oil (optional, I omitted)


Chop all of your ingredients. For collard greens, kale, and swiss chard, it’s preferable to remove the bitter spines from the leaves.

Toss the greens with the vinaigrette. Because it’s strong, you may not need to use all of the dressing, so add half, taste, and go from there. Divide onto four salad plates and garnish with all additional ingredients. Serve immediately.

What’s special about this salad is that it has so many different things going on at once. The citrusy vinaigrette brightens up the strong, dark flavor of the greens, jicama adds an earthy, root flavor, raspberries provides tartness, the pear is sweet and fruity, and pecans finish it off with a nutty crunch. I imagine goat cheese would add a lovely creaminess.

Of course, I have to mention that the fact that fresh, raw green leafy vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes, and a wide range of vitamins and minerals. They’re an easily accessible superfood that should be eaten daily. Berries are among the fruits highest in antioxidant content and are excellent sources of several phytochemicals that seem to help block cancer development. Additionally, nuts, pears, oranges, and jicama offer other health benefits. Your body will LOVE this super salad!

Powerful and tasty all at once? That’s why I eat four servings.

~Becky, a salad freak skinnyfat girl

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