Tired of leftovers? Craving something crisp, fresh, easy, healthy and uses up some of those leftover ingredients? Yup, me too.
I love Thanksgiving as much as the next gal. I mean, who is that person that says 'no' to cranberry sauce, sweet potatoes and pumpkin pie?! I certainly don't know them.
That said, I've learned that I enjoy holiday treats most when they are just that, treats.
It's one of the best kept secrets; the trick to feeling good in your body and to indulging with moderation is not to starve and 'save your appetite'. Instead, the ticket to ride is to keep fueling, nourishing and moving. Personally, I've learned (and had re-learned many a time), that feeling strong and healthy frees me up to whole-heartedly delight in a bite or two (or three :) of food I love, and then move on. It takes practice and patience, but to finally enjoy a dessert without any stress or shame makes it well worth the effort.
SALAD INGREDIENTS (makes 2 salads):
- 4 cups lettuce, coarsely chopped (I like romaine or butter lettuce for this salad)
- 1 large apple, cored and thinly sliced
- 2 tbsp dried cranberries
- 2 tbsp feta crumbles (low fat)
- 1/4 cup walnuts
- 1 cup quinoa, cooked
- 3 celery stalks, thinly sliced
- 2 tbsp honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tsp ground cinnamon
- 1/2 tsp salt + 1 tsp ground pepper
- In a jar with a tight fitting lid, mix all dressing ingredients and shake until well mixed.
- In a large bowl, toss together salad ingredients. Dress just before serving.
This salad is not only super simple and deliciously sweet and tart, but it also a complete meal in a single bowl (lots of veggies, protein from quinoa, goat cheese, walnuts and quinoa, complex carbs from quinoa and fruit and healthy fats from olive oil and walnuts); win-win-win!
Tell us about your favorite post-Thanksgiving meals! Any secrets to share about how you recover and rejuvenate?
Happy eating, socializing and celebrating. So much to be grateful for!