I was speaking with a girlfriend about the popularity of the ’21 Day Fix’ within the bridal community, a well-marketed weight loss plan that controls your portions and calories by having you serve your food from different sized plastic containers.
My friend – who happens to be a registered dietitian nutritionist -and I discussed how spending money on glorified measuring cups doesn’t really teach you about learning to eat the right portion of food for your body. Remember that everyone is different when it comes to nutrition, and you might need more or less than those colorful cups are providing.
Personally I love a “voluminous meal”, you only have to follow me on Instagram to see that most of my plates are overflowing with vegetables and other goodies. I particularly love meals that I can make in big batches ahead of time and quickly grab when the hungry gremlins strike. This kale salad ticks all of those boxes because it can be made on Sunday for the week, eaten as a light snack or served as a main meal with added fish, chicken, eggs or extra quinoa.
Why you need this:
This kale salad recipe is chock-full of leafy greens – such as arugula, baby kale and herbs – which are rich in vitamins A and C, and support healthy immune function. Eating a plant-based diet will minimize your risk of getting sick during the wedding planning process. Your body needs a little dietary fat to absorb these vitamins, hence the addition of avocado, a generous handful of sunflower seeds and extra virgin olive oil.
Why you want this:
A make-ahead lunch that lasts well into the week and doesn’t get sad and wilted will make it easy to eat nutritiously and deliciously whilst madly dashing to vendor appointments during your lunch break.
How to get your fiancé on board:
Bribe him by adding grilled chorizo and feta cheese!
Tell me, What is your go-to weekday lunch? Is it currently serving you well?
With greens and goodness
Jennifer Dene xx
Zesty Quinoa & Kale Salad Recipe
This kale salad is for Mary-Brette.
1 cup cooked quinoa (see below)
1/4 cup chopped cilantro
1/8 cup chopped mint or basil
1/2 green apple, diced
2 stalks celery, diced
2 tablespoons sesame seeds
1/4 cup sunflower seeds
healthy grind black pepper
1/2 avocado, diced
large handful baby kale (about 2 cups)
large handful baby arugula (about 2 cups)
Zest + Juice of 1 large lemon
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon dried mint
1 garlic clove, very thinly sliced
- Wash and zest lemon peel (if you don’t have a zester, very remove the outermost peel with a vegetable peeler and slice finely)
- Halve and juice lemon into your salad bowl
- Add remaining dressing ingredients and stir to combine
- Add quinoa, celery, apple, seeds, herbs and pepper and stir well
- Add avocado and gently mix through, careful not to break it up too much
- Gently toss through green leaves until coated with quinoa mixture
- Serve or store in the fridge for up to 3 days. When serving you may like to add an additional squeeze of lemon