It’s time again for New Year’s resolutions. (Cue best intentions.) We all know the tradition: the obligatory all-or-nothing health kick we dive into after a week of regretful holiday overeating.
We are also no stranger to the slump that’s sure to follow. Hopping off the bandwagon after only three weeks of dedicated calorie counting and bun-shaping office chair exercises is too easy when our commitment throttles from nothing to everything.
There is a simple solution: moderation. Instead of over-committing to eating carrot sticks and celery stalks for every meal, try replacing a single meaty, fatty, carby, or sugary meal with a totally plant-based creation — even just two or three times a week. Your health and waistline will thank you.
Below is a recipe to get you started. Enjoy!
Sip’s Favorite Salad
- Mixed greens (I really like romaine and spinach)
- Artichoke Hearts, quartered
- Avocados, sliced
- Black Olives, halved
- Red Pepper, sliced
- Zucchini, sliced
- Onion, chopped
- 1/2 c. olive oil
- 1/3 c. vinegar (equal parts balsamic and red wine)
- 2 T lemon juice
- 1 tsp dry mustard (stone ground mustard works well too)
- 1 clove garlic, minced
- a pinch of celery salt
- pepper, to taste
- Prepare vegetables; toss in bowl.
- Combine dressing ingredients in a shaker, then shake.
- Lightly drizzle dressing over bowl of vegetables. Mix well and let sit for 10 minutes before enjoying!