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Hey, hi.

I'm so glad you're here. Welcome to the space where I document all things health & wellness oriented in my life: recipes, eateries, thoughts, inspirations and more.

Post-Workout Kale Salad

Post-Workout Kale Salad

I used to think that eating an 'uber-healthy' breakfast (fruit or a low-cal smoothie), getting a kick-ass workout in (500 cals) and then skimping through my afternoon with as little food as possible was a good idea because then I'd be skinner and could afford to eat a bigger dinner and probably dessert (I was always craving sugar after dinner). UGH! What was I thinking? I was only doing my body a disservice. 

WomanCode (I'll mention this book one million times because it's amazing) taught me some cool things about lunch.

  • First off, lunch is supposed to be eaten within 3-3 1/2 hours after breakfast (this is so your blood sugar stays stable).
  • Also, lunch should be your most caloric meal of the day so that your body has good energy for the rest of the afternoon (cue afternoon slumps...BYE).
  • It's important to incorporate at least one good fat (avocado, olive oil, sunflower seeds) because they keep you feeling fuller longer and also curb carb cravings in the afternoon.
  • If you choose to consume a complex carbohydrate (brown rice, quinoa or black beans), you should only consume one. So if you add 1/4 cup quinoa to your salad, don't add 1/4 cup black beans as well.

Experimenting with meals that follow these guidelines has been so much fun. I've learned to look forward to lunch because it's a time for me to play around with new recipes and create awesome bowls and salads that give my body the energy that it needs to function optimally for the rest of the afternoon!

The other day, after my bad-ass workout at RydeBarre, I had a little fun in my kitchen and made an awesome kale salad that really got me through the afternoon of studying that I had to do. It was also 70 degrees and sunny outside, so I got to enjoy lunch on the porch with a gentle breeze #yesss.

Post-Workout Kale Salad
2 cups organic kale (chopped)
1 small, baked, organic chicken breast (salt + pepper + olive oil, bake at 400 degrees (F) for 20ish minutes)
1/2 avocado
organic blackberries
small handful almonds, raw sunflower seeds, craisins
spoonful of plain hummus

Dressing
olive oil
apple cider vinegar
(1:2 ratio, olive oil to apple cider vinegar)
fresh-squeezed lemon juice
sea salt
pepper

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