‘Green is good’ is one of the most important rules I go by when eating.
It is so important to fuel your body with healthy greens and since I have starting eating healthy over the past few years, I have noticed a dramatic change in my bank account, energy, and overall lifestyle.
I used to eat pretty bad. And it showed. But now, I can barely drive by a McDonalds without being nauseated at what and how much I used to eat there.
According to Shawn M. Talbott, PhD, nutritional biochemist and former director of the University of Utah Nutrition Clinic, weight loss is ‘generally 75 percent diet and 25 percent exercise. An analysis of more than 700 weight loss studies found that people see the biggest short-term results when they eat smart.’
That’s HUGE. Still think all you have to do is workout?
Eating healthy is an immense part of my life and it should be for you too.
I’m back today with another salad, because sometimes you gotta switch it up, ya know?
This Edamame Green Salad recipe was fabricated out of boredom from me eating the same thing everyday. And because I am actually obsessed with edamame and realized I should just put it in my salad to fuel my addiction.
Keep in mind you can add anything extra to this salad! That’s the best part about them, you can just add whatever you want because the bigger they are, the more satisfied you will be!
Keep in mind that color is your best friend. Greens, reds, oranges, and yellows are all the usual hue of healthy veggies + fruits and can really help make a salad more enticing.
Here’s what you’ll need:
1 tbsp oil
salt + pepper
2 handfuls of spinach
1 cup riced cauliflower
1 handful of edamame (just the soybeans)
1 cup cooked chicken
Italian (or balsamic) dressing
any other veggies you’d like to add (carrots, zucchini, squash, etc.)
Start by putting your oil in a skillet on medium heat.
Once that has heated up, add in your riced cauliflower. Feel free to add in any spices you’d like to your cauliflower to help give it flavor, since it can be quite bland on it’s own. I use salt and pepper, but only because the cooked chicken I use is already seasoned.
Saute the riced cauliflower for about 5 minutes until it is soft.
During this time, prepare your salad.
Start by placing your two handfuls of spinach on a plate.
When it’s done, pour your cooked cauliflower rice over your spinach.
Then, take a handful of edamame (I use Trader Joe’s Shelled Soybean Edamame) and sprinkle it over the mixture.
Add your chicken and top it off with feta and your choice of dressing.
Voila! That’s IT!
Pretty freaking easy, right?
What’s your favorite salad recipe? Do you hate salad or love it? Let me know in the comments below!