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Tuesday, January 5, 2016

Satisfying yet Slenderizing - Changing Weather Salad - vegan, vegetarian, macrobiotic, healthy, recipe


It's the first post of 2016 - how do you want to feel this year?

I'm really asking - think about it.  How do you want to feel inside of your body?
How do you want to feel about your body?  How do you want to feel about your life? Your relationships, your work, your energy, your clarity, your hobbies, and everything in your life? How do you want to feel? 

It all starts on your plate.

You might argue that it starts in the mind, but how you think is directly related to the chemistry going on inside of you.  You can practice positive thinking, but if your cells are screaming at you that they are starving or suffocating, you can't possibly be radiating in a way that makes you completely happy.

So changing your diet does change your life. 

Make choices that give you the life you want to have.  That doesn't mean eat the way I do.  It means create from the principles that govern food.  Clean eating can mean clear thinking and feeling, and that can include all of your favorites from meat through dessert.  You can keep the coffee if you learn to create with balance.  Indulge in an old favorite when you know the right remedy.  Just get started off with knowing how foods work in your body - and how to navigate in a way that gives you exactly what you want this year!

We're here to help you if you want a little coaching - And for the month of January - take an additional 10% off all sessions.  (send us an email: http://everydaymacro.com/everydaymacro.com/Contact.html to take advantage of this offer.)

It's time to make some changes - how do you want to feel?
Let's get you there deliciously.
www.everydaymacro.com

Here is part of what I just ate for lunch.

Changing Weather Salad
For each serving:

1 carrot, washed and sliced
1/2 small fennel, washed and sliced
several slices red onion
1/3 avocado
1/4-1/2 cup cooked beans (baby lima pictured)
several leaves romaine lettuce, washed and chopped
lemon
olive oil
sea salt
1 clove pressed garlic (optional)

Toss the carrot, fennel, and red onion slices in enough olive oil to coat them and sprinkle with sea salt.  Roast in a 350°F oven (or toaster oven if it is a single serving) for 45 minutes.

Place the lettuce, roasted veggies, avocado, and beans on a plate and dress with just lemon or a dressing of lemon, olive oil, sea salt, and pressed garlic.  Serve with bread or whole grain.