Tips

Healthy Heckling

Healthy can be daunting. We get the impression that we need to be on top of our game all the time, that we need to cook every meal, that we can’t eat out, that we can’t enjoy ourselves with our friends. I’m gonna put an end to that notion right here, right now. I am a student, an athlete, a sister, a daughter, a girlfriend, a best friend, and a downright mess most of the time. I am by no means on top of my shit. I eat in restaurants on the weekends and like to go out with my friends. Despite all that, I still manage to eat pretty healthy. Wanna know my secret? I’m a heckler… a healthy heckler that is (said in my cheesiest voice accompanied by a sickeningly sly wink).

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This may not be the best way to go about things when you don’t want cook.

Maybe heckling isn’t the best way to describe it, but the alliteration was too good to pass up. What I mean by healthy heckling is that I make healthy eating a priority and I make sure EVERYONE knows about it. You’re trying to eat healthy to better your body, to get yourself to a healthy weight, to hit PR’s and feel damn good while doing it. There is ZERO shame in that. Let the world know. The more you tell everyone what you like to eat and what you don’t like to eat, the more they understand what you’re doing. Some people may even join you or at least accommodate you. You’d be surprised the support you can get from your family, friends, and random waitresses when you let them know about your goals and priorities.

Thus begins my Healthy Heckling series of blog posts. Let’s be real, we all know I haven’t been cooking lately, but while I try my hardest to muster up any desire to get into the kitchen around dinner time, why MjAxMy02ZTVhN2JhODhjMGQyOGIyshould you all suffer? Well, you shouldn’t. That’s why I’m going to provide you with some nuggets & pearls each week while I stumble across them on healthy eating without all the cooking.

 

For my first installment: Home Heckling

She may not like this part, but my mom and I are a perfect example of my “healthy heckling”. I berate her with nutrition information on a constant basis. I make it very clear when she makes something that’s unhealthy or could be healthier. I can be, what some might call, an opinionated person. I can get away with this (using this phrase lightly here, mom may not agree) because I also make sure to have the biggest smile on my face and plenty of thank-you’s when she nails it, which is often.

My tips to you:

– Voice your health concerns to whoever’s doing all the cooking while you aren’t

– Don’t force them to do ALL the work. Do a little research and give your chef healthy ideas for dinner so that it’s not all on them. You could even print recipes for them if you have something specific in mind.

– Praise them for every little improvement. Say thank you over and over. Maybe even do the dishes (I’m still working on that last one)85535f99d0d004269ccb0cdc05ab90838798a39e7e9597ff7ee530f8c0cb4311

 

 

tips to up your salad game

Posted by Corie

I’ve eaten a lot of salads in my day. Okay I’m only 22, but regardless I’ve eaten a shit ton of salads. You go out to eat or you go to a party and for the most part, you see the same salads. You got your house, your caesar, your spinach, maybe a pear walnut, if you’re lucky. Ugh, it gets boring. Lettuce, cucumber, tomato, boring salad ingredient, boring salad ingredient, boring salad ingredient.  Where’s the inspiration? Where’s the creativity?

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She’s sad cause her salad sucks.

Listen, I’m all for salads. I pack a salad for lunch everyday. But if you’re packing the same, boring salads, void of excitement, every single day… well, you’re going to end up hating it. Not only that, but you’re probably going to stop doing it and write off healthy eating for a little while or develop a deep seated hatred for any green vegetable resembling a salad. I don’t want that. I want you to look forward to your salads as much as I look forward to mine so here are my tips for upping your salad game:

  • Leftovers are always fair game. This is where I get most of the proteins in my salads. Did you have flank steak for dinner? How about some pork chops? Maybe bbq chicken? Whatever the case, it’ll probably make for a bitchin’ salad ingredient the next day.

 

  • Not much left over? No worries. Throw in a hardboiled egg with your leftovers. It’s basically a little package of protein AND eggs have this really cool ability to tie your salad all together when it’s all mixed up. You’ll get it.

 

  • Ditch the iceberg and limit the romaine. Iceberg lettuce is nothing. It’s just not worth it. There are so many choices out there for nutrition packed greens. Used mixed lettuce, spinach, baby kale and collards. The options are endless and so are the benefits of a diet packed with vitamins and minerals.

 

  • Cook some stuff. This is my FAVORITE way to spice things up. I roast or sauté veggies like zucchini, asparagus, eggplant, and sweet potatoes either right before or the night before. These are DEE-LISH-US salad toppers, even cold the next day. Throw them in and you’re getting a whole other level of flavor. Also, kale can be hard to stomach. Let’s be honest… it tastes like dirt. Guess what though? It tastes a lot better sautéed in olive oil and garlic, then sprinkled with salt. Kale can be your friend, just give him a chance.

 

  • Use whole nuts in your salad. I’ve got this weird thing for roasted, unsalted cashews and almonds. I throw a little handful of them in my salad and get so excited when I come across them come lunch time. Those good fats, the ones we’re not afraid of anymore, are good for keeping you more satisfied and fuller longer to get you through those long days.

 

  • Play around with fun fruits. Buy a mango or some kiwi. Dice those babies up and you’ve got a salad that’ll make you feel like you’re on a tropical vacation. Use a vegetable peeler and shave in slices of apples or pears. This is another one of those ingredients that really pulls a salad together.

 

  • Last, but not least, keep your dressing simple. You want your flavor to come from your salad ingredients, not a heavy dressing that’s gonna weigh you down all day. I was never into buying salad dressings, but I recently found a very simple vinaigrette that I’m into. Check the ingredient list and stay away from anything with sugar listed as one of the first 5 ingredients. That shit’s no good. You don’t want to put in the time making a kick ass salad to just smother it in something gnarly.

Here’s a recipe for the salad I made today that inspired this post.

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Kale & Sweet Potato Salad w/ a Tropical Twist

1/4 sweet potato, chopped

1 handful kale, rough chopped

1 large handful mixed greens

1 large handful baby spinach

1/4 cucumber, sliced

1/4 mango, chopped

4-6 oz rotisserie chicken

small handful roasted, unsalted almonds and cashews

dressing of choice

Take your sweet potatoes and throw them in a hot sauté pan with some olive oil. Let them cook until nice and golden brown on all sides and sprinkle with some course salt.

While those are cooking, prep your salad. Throw the mixed greens and spinach, cucumber, mango, chicken, and nuts all into a large bowl. My salad was pretty big, so feel free to adjust the ingredients as needed.

When your sweet potatoes are done and cooked through, toss them in there. Throw your kale in the same pan and splash a little olive oil in there. Throw in some minced garlic and let that stuff cook until wilted and fragrant. sprinkle with that salt and throw that in your salad too. I like to eat them still hot. I’m all about that hot and cool mix, but if you’re not, feel free to cook these ahead of time and let them cool in the fridge. You can even cook them the night before for easy prep on a weekday.

Drizzle with your dressing, toss, and enjoy. Eat this one slow. It’s the first of many tasty salads to come.