EAT. MORE. VEGGIES.

If I’m honest, a New Year’s Resolution is the furthest thing from my mind right now. However, might I offer a suggestion to those of you who are still Christmas shopping and also not thinking about healthy habits in 2019? Continue reading “EAT. MORE. VEGGIES.”

Ruby Red Salad

Ruby Red Salad (Deliciously G-Free)

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3 large beets or 1 15-ounce can, drained

½ lb greens

1 pomegranate, seeded

1 fennel bulb, sliced thinly

½ small red onion, sliced thinly

Dressing:

3 T olive oil

2 T sherry vinegar

1 garlic clove

1 tsp salt

1 tsp granulated sugar

½ tsp oregano

½ C fresh basil leaves

¼ tsp black pepper

¼ C shaved Manchego cheese (or Feta)

  1. Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
  2. Process dressing ingredients in a blender until pale green.
  3. Drizzle dressing over salad and top with cheese.

Nutritional Information:

4 servings

Cals: 226

Fat: 13 g

Protein: 5 g

CHO: 22 g

Fiber: 6 g

G-Free Salads

I’ve made some great salads lately, and thought I’d share them with you.

They’re both from Elizabeth Hasselback’s Deliciously G-Free cookbook, although neither of them have any sources of gluten in them to begin with.  (A major pet-peeve of mine is ‘GF’ labeling of items that never had gluten anyway. Truth in advertising, people.)

I whipped up the Hot Winter Salad with Kale one night and served it with roasted chicken.  Excellent flavor!  Even Andrew liked it, and he’s not a fan of beans. Or avocado.  Or kale, really.  I loved that it was hot, and the sweetness of the beans and red pepper really stood out.

I also made her Ruby Red Salad and packed two portions in containers to bring with me for lunches this week.  I like beets and had some in the fridge, and I also love fennel, and it’s the perfect time for pomegranate.  Clearly, I had to make this recipe.

Another huge winner!  It calls for a homemade dressing that features basil, but you could really use just about anything on this.  I loved the sweetness of the pomegranate arils, the crunchy fennel and herby dressing.  So good!

I’m ONE DAY away from the end of my first rotation this semester, and I couldn’t be more excited.  One down, two to go!

(I WILL write a blog post about my time at ECMC this past month.  I even have photos. Lots of good stuff coming to the blog–and elsewhere–soon!)