It definitely feels like spring here in Houston, and I am so excited to start adding our family favorite Summer Salad back into the dinner rotation. I will definitely miss the Brussels sprouts and root vegetables of fall harvest salads, but having colorful fruit, feta and light dressings on my greens makes me ever happier.
I’m including the ingredients that we use to make our favorite salad below. All of these nutritious items are packed with antioxidants, which are molecules used by your body to fight against disease causing radicals. Studies show that people who eat a diet rich in fruits and vegetables have fewer diseases, so they’re on our plates at both lunch and dinner (except Isla’s, because she is currently a carbarian).
I will either buy these ingredients when I’m at the grocery store, or get this salad (typically to-go) from Salata, because it is just so easy. Per the Salata portions, the salad has 345 calories (including feta, excluding a dressing) – and it’s huge!
It’s almost time to write your New Year Resolutions, which, for many people, will include something about getting back into shape or eating healthier. I’m still working on mine, and want to reevaluate my progress on my 2015 resolutions (shared here).
One of the easiest ways to make wise meal choices is to pick a healthy restaurant that won’t tempt you with high calorie menu items. I love eating at Salata, because every ingredient has the calorie count on the identifying label as you walk through the salad bar line. On multiple occasions this holiday season, we’ve had guests over to the house – sometimes just a handful and other times, a lot of people. We chose to let Salata take care of the food. Yesterday, my sister-in-law called to say she was coming over, so I went on my way home to get food for her, Isla and myself. I chose to make the Keen Wah (quinoa, get it?) Kale salad, which included kale, radish, red onion, jicama, cucumber, pumpkin seeds, cranberry, and quinoa, with balsamic vinaigrette as the dressing. Isla got a similar salad, and Ivana got the Green Goodness as a wrap. You can see the whole catering menu here.
I love having people over to the house and making fun cocktails, appetizers, and healthy desserts, but I’m definitely more comfortable with having Salata for the salad course. Everyone loves it.
What do you normally do for having people over at your house? Have you tried Salata’s catering yet?
Hope you have a wonderful NYE celebration tomorrow!
I am part of the Salata Blogger Program. I was not paid for this post, but received goods (food!) for free. You have my word that all opinions are my own (and are honest!).
After Meredith (Owner of Cake & Confetti) whipped up a delicious (and rather stiff!) Texas cocktail for 5 O’Clock Fashionistas last week (which I photographed), we thought… why not make this a weekly thing? Genius, right? Ha. Instead of bringing you a typical bar cocktail, which includes ten or more fancy ingredients and is loaded with calories, Meredith had the genius idea of having a low-calorie cocktail series made with four or less ingredients. I obviously loved the idea!
So the first cocktail in the series is a Strawberry Hibiscus Hard Lemonade made with kombucha, lemon vodka and lemon juice. It is delicious. I literally slurped it down in a matter of minutes (I think Meredith added less vodka in my drink because I’m a baby!). It’s so light and refreshing, and perfect for a hot summer day.
It has been far too long since I baked anything, as I went a litttttle crazy after Mara gave me this raw vegan cookbook for Christmas (it’s amazing, and I highly recommend you buy it!). After making delicious treats almost every other day, I think Sasha and I both needed a cleanse from pitted dates (essentials in raw ‘baking,’ and also one of my favorite foods on the planet).
After shooting Meredith’s cocktail last week, I remembered how much fun I have doing recipe posts and so decided to play around in the kitchen to create a delicious healthy chocolate cupcake. After a few (ahem) failed attempts, I have created a delicious and fudgy cake that tastes delicious even without the vegan cream cheese icing (but it’s definitely a yummy bonus).
As soon as the cupcakes had cooled from the oven, I let Isla taste test the first one. She literally smooshed it into her mouth in order to eat it quicker (and I had to squat Belle away, as she kept trying to get a bite). Then Isla stood with her hands on the kitchen cabinets and said, “Mowwwwww” (her attempt at “More”). Then Sasha got home and ate about five. So needless to say, they’re tasty – and easy to make! If the photos tickle your fancy, then give them a try and make sure to let me know if you love them!
As I mentioned on Monday, we’re doing a health food cleanse right now, which involves lots of all-natural foods (i.e. no chemicals, preservatives), fresh juices and oodles of water. The last item on that list is the toughest for me. I wish more than anything I was one of those people who happily drank a gallon of water a day, but I’m not. Give me a gallon worth of La Croix though, and I’d down it quickly.
In order to drink lots of water, I typically flavor it with fruit. While we were in St. Petersburg in May, we drank tons of fruit-infused lemonades (they were on all the cool restaurant’s menus!) – see a photo here. I imagine there was quite a bit of sugar in the drinks, but I decided there didn’t need to be, as fruit is so sweet naturally.