I have joined a 30 day weight loss challenge although I have not started in earnest yet. I am easing my way into it by preparing my mind for it first and getting my appetite ready to cut down on certain things. In fact there is no reason why I should not begin right away, afterall, I like to think of my food as healthy and the way I eat when I make an effort for weight loss, should be the way I eat on a regular basis as part of a healthy lifestyle.
That said, let me share with you the salad I made for lunch. Last week, it was all about getting loads of veggies in with soup. This week, and hopefully in the coming weeks as the weather stays warm, it is all about salads.
A salad does not have to be a plate of leaves without imagination because that is real rabbit food. But a salad should be enjoyable first, and a balance of textures and flavours. That said, I made a wonderful super food salad for lunch inorporating seafood or crab sticks. It was gone in 60 seconds and this is how I made it. This will serve 2 as a stand alone meal or 4 as a side.
Recipe
A generous bunch of baby spinach
Half a cucumber
1 tomato
1 avocado
Half a can of baked beans (leftover from kid’s dinner and I did not want to waste it)
Prepared balsamic marinated beetroot
2 spring onions
8 seafood sticks
Salt and pepper
2 dollops of Sacla fresh coriander pesto
Method
1. Assemble the washed baby spinach leaves in a salad bowl. Cut up the cucumber, tomato and avocado into chunks and throw them in. Top up with the baked beans.
2. Cut the seafood sticks into cubes and throw them in. Season with salt and pepper. Drop in the coriander pesto them toss.
3. Cut up 3 or 4 beets and arrange on top of the salad. Finely dice the spring onions and sprinkle on top to garnish.
Bon appétit!
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