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!