![]() Tips: Choose one bulky ingredient or several. ![]() Add some hearty ingredients that will fill you up and keep you fueled for hours.Įxamples: Garbanzo beans (AKA chickpeas), quinoa, kidney beans, baked tofu, potato, tempeh, lentils, black beans, pinto beans, rice, corn, edamame beans. This will separate the side salads that you eat with a meal from the salads that are the meal. Tips: Choose veggies with different textures to keep things interesting. The additional veggie part is where things start to get interesting because you can have fun with texture.Įxamples: Cucumber, radish, bell pepper, carrot, cabbage, celery, tomatoes, broccoli, cooked or raw beets, jicama. I don’t include lettuce and leafy greens into this category because I think of them as the base. Tips: Chop or tear your lettuce and leafy greens into whatever size that you enjoy eating. Leafy greens examples: arugula, bok choy, kale, watercress, spinach Lettuce examples: Romaine, green leaf, red leaf, butter Throw in some leafy greens for an added nutrient boost. Step 1Ĭhoose one type of lettuce or combine a couple different types. ![]() Play around with all the various ingredients and use different combinations each time. Make your salad by following the 6-step blueprint in the order I’ve laid it out for you. People who follow our weekly plant based Meal Plansalready know this, but I’m going to show you how a seriously scrumptious salad is done. Fair enough, I don’t want to do that either.īut what most people don’t realize is that regardless of how someone eats, when done the right way, salads can be a totally satisfying, delicious, mouthgasmic, and crave-worthy experience that is far from sad and boring. When most people think about switching to a whole food plant based diet, they revolt because they don’t want to eat salad for every meal of every day for the rest of their life.
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