Last guest poster of the bunch; but certainly not least, is Lori from Laurel of Leaves. Lori’s approach to wellness is very similar to mine – she likes home cooked meals made from clean and simple ingredients. One of my favorite things about Lori’s blog is that she shares a lot of the reasons why she’s included ingredients in meals and how it can benefit our bodies. Without further adieu…
I can’t even tell you how excited I am to be guest posting here today! (Last time I was this excited I just successfully blew a hard boiled egg out of its shell, but that’s another story for another day. Or maybe I’m just easily amused . . .)
All kidding aside, I’m Lori, and I blog at Laurel of Leaves where I share my journey to true health and natural living. I like to think of it as getting back to my roots. I have a passion for natural remedies, up-cycling, fitness, and creating delectably healthy dishes–like this Lime & Mint Chicken Coleslaw.
All of the fresh, raw veggies do so many wonderful things for your body.
- Green leafy vegetables give you a boost of energy, are incredibly nutrient dense, and help regulate your blood sugar levels.
- Red cabbage is great for your digestive system and can help get rid of dandruff.
- Carrots are chock full of beta carotene: good for your eyes and your skin.
- Cucumber’s high silica and water content make for glorious glowing skin.
And the dressing stands head and shoulders over store-bought versions.
- Flax oil is full of Omega-3 fatty acids, essential for brain and nervous system health, joint health, and hormone balance.
- Garlic is an immune-boosting superfood with anti-viral and anti-fungal properties.
- Limes might taste acidic, but they have an alkaline effect on your body and have a high vitamin C content.
- Apple Cider Vinegar boasts natural probiotics and is alkalizing as well.
Gluten free, Dairy free, Sugar free, Yeast free, Corn freeIngredients
- 1-2 chicken breasts, cooked & shredded
- 1/4 red cabbage, finely chopped
- 3-4 Romaine lettuce leaves, finely chopped
- 1 carrot, sliced into batons
- 1/2 cucumber, sliced into batons
- handful of mint leaves, roughly chopped
- 1 tbsp flax oil
- juice of 2 limes
- 1 clove garlic, minced
- 1 tsp apple cider vinegar
Combine all salad ingredients in a large bowl. In a separate cup, combine dressing ingredients. Drizzle over salad just before serving. Feel free to double dressing recipe if you prefer your salads extra saucy, but be warned–it’s zesty!
There truly are endless possibilities on the salad front. Any time you can add more greens into your diet, I say go for it. But just because it’s a salad doesn’t mean it has to have lettuce as the base. Take, for example, my Orange Fennel Quinoa Salad.
Quinoa is a naturally gluten-free seed (not grain like most people think) that offers up hefty doses of manganese, magnesium, and protein.
And you can even eat salad for breakfast! This Sunny Side Up Brunch Salad has to be one of my all time favorite recipes. The tangy dressing, the comfort food nature of the warm potatoes, the way the egg yolk oozes through the spinach . . .
I also have a big weak spot for baking, but it’s one of my missions in life to make baked goods healthy! My penchant for muffins (which could be considered verging on an obsession) started with the discovery of this beauty: Carrot Raisin Muffins.
There’s just something about muffins that I truly love. They’re faster to whip up than a whole cake, more moist and satisfying than cookies, and not so sweet that you can’t eat them for breakfast!
Savory flavors work just as well in muffin form, as I found with my Onion & Apple Muffins–perfect for serving to guests during afternoon tea!
Well, that’s what happening in my kitchen. I’d love to have you pop over for a visit and say hi! Get some real food recipe inspiration and join the conversation about barefoot running or gluten-free approach to health. You can also connect with me on Facebook, Twitter, or StumbleUpon.
I’ll see you all tomorrow! I can only imagine how much I’m missing you all right now
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