My best friend Moury and I are total health nuts…NOT!
She has sworn off salad greens and fruit. I am a dessert fiend and thanks to my husband, no stranger to midnight snacks (though not nearly as bad as he is…ahem empty pint of green tea ice cream sitting in recycling bin). But now, as I’m trying to lose the remaining baby weight, I’m trying to take baby steps towards better health (pun!).
Step 1: cut back on dessert!
Step 2: reduce carbs
Step 3: make the move to whole grains (I’m at multigrain bread for now, but still haven’t hopped on the brown rice bandwagon)
SInce, like Moury, am not crazy about salad greens (arugula being an exception) I try to come up with salads that I can really enjoy. And trust me, this is GOOD!
Adapted from Giada’s Fresh Mushroom and Parsley Salad.
- 2 carrots
- 1/2 package mushrooms
- handfull of chopped parsley
- juice from 1 lemon
- 2 tbsps extra virgin olive oil
- salt & pepper to taste
Peel and thinly slice the carrots (at an angle for aesthetics). Thinly slice mushrooms. Combine with parsley in a bowl. Drizzle over the lemon juice and olive oil. Salt and pepper to taste. Let stand for 10 minutes to let all the flavors infuse the mushroom and carrots (since they are raw).