I didn’t used to be a salad person. I grew up like most Americans where salad was a bag of pre cut iceberg lettuce and shredded carrots, topped with tomato, cucumber, and ranch dressing. That’s what comes to mind for most people when they think of a “salad”. 5 years ago, I made a big switch in my health. I quit smoking, decided to cut out processed food, and I switch to a local, whole food diet with a big emphasis on fresh veggies. The first few days were so empowering and freeing. I felt amazing! Until it was time to go to the store and plan out meals for the next week!
Do you know what the biggest concern is from people considering switching to a real food diet? They don’t want to eat the same thing all the time! Of course not, who would!? There is more to healthy eating than chicken and broccoli.
You might be surprised to learn this, but you have an exceptionally well developed palette. You have hundreds of flavor receptors on your tongue. Over 400 smell receptors in your throat and nose. And you, with your incredible human body, are able to distinguish between trillions of unique aromas. Why do we come with that kind of equipment?
A big part of making healthy eating feel like second nature is your mentality around food. Specifically, you need to hold the awareness that food affects every aspect of life. An obvious one is health. What does that really look like? Day by day how can you tell if the healthy food that you’re eating is actually making your body healthier?
A big part of eating healthy consistently is finding creative ways to eat more veggies. This asparagus breakfast definitely fits the creative veggies category! After cooking the bacon, the asparagus is gently cooked in the bacon grease and then paired with crunchy, crisp sprouted lentils.
When I decided to make a shift toward eating a healthier, more natural diet, cooking wasn’t the hard part. It was finding veggie recipes that my husband actually enjoyed. I cook almost every night for Jake and I didn’t want to force him into a diet he didn’t like. Food is meant to be enjoyed!
Most people know swiss chard for it's big, beautiful leaves and brightly colored stems.
The leaves are often steamed or used raw in salads and wraps. This recipe uses up the stem, which is often discarded. It has a texture similar to celery and keeps some of it's crunch when cooked. The flavor is very mild and just a tiny bit sweet.