I am thrilled to share this post with you from guest blogger and holistic nutritionist Alina Islam, who was key in the creation of our 7-Day No Sugar Challenge and who has been interning with us in the kitchen for the past couple of months. - Meghan
Salads. I often get blindsided by them when I order them at a restaurant. For $14, I’ve been given a barely-enough-to-feed-a-rabbit portion and I’ve also been given the try-to-find-the-meat-in-this-bucket-of-lettuce challenge. True story: I recently asked for the bun on a burger to be swapped for a house salad and was given a lettuce leaf. A single lettuce leaf.
I think it’s safe to say I’ve been burned. And so have a lot of people. Which is why eating a salad for a meal, whether at home or at a restaurant, is often met with the response, “Are you on a diet?” It doesn’t qualify as a satisfying meal because most places – or people, for that matter – just don’t do it right. Greens are amazing because they’re loaded with phytonutrients, vitamins, minerals and fibre, but if you just load up on that without adding in an adequate source of protein and good fat, you’ll be starving again after an hour or so!
We require protein, fat and fibre at every meal to keep our blood sugar levels balanced and to steer clear of cravings, so try to start analyzing every meal that way as well. You’ll find that every meal included in The No Sugar Challenge: 7-Days To Kicking The Habit is based on this very principle.
I am thrilled to share a salad recipe that’s easy to make, delicious and will definitely keep you full until the next meal. This one is good to make in a big batch and keep in the fridge. It should last you around three to four meals!
- 1 cup wild rice
- 3 cups water
- 1 can organic BPA-free chickpeas
- ½ cup grated carrots
- 2 celery stalks, finely chopped
- 1 red bell pepper, finely chopped
- ½ cup cilantro, finely chopped
- ¼ cup dried apricots, chopped (optional)
- 2 hard-boiled free-range eggs (optional)
- Toasted pine nuts (optional)
- Sea salt and cayenne, to taste
- 1 tsp cumin seeds or herb of choice
- ½ cup olive oil
- ¼ Tbsp apple cider vinegar
- Drain and rinse the wild rice. In a medium saucepan, bring the water to a boil and then add in the wild rice.
- Bring down to medium heat and let it simmer for about 60 minutes, covered, until tender and all the water is absorbed.
- While rice is cooking, toast cumin seeds lightly on a skillet for until fragrant. Remove from heat and allow to cool. Then grind them in a coffee or spice grinder and mix with olive oil and apple cider vinegar in a jar for dressing. Shake well.
- Once the rice is done, fluff with a fork. Add in the chickpeas, vegetables, dried apricots and dressing. Mix well.
- Serve with toasted pine nuts or a warm hard-boiled egg for an added protein boost.
- Sprinkle with sea salt and cayenne pepper to taste.