I wanted to give you my recipe for Power Vegetable Salad that will be one of my staple lunches during the Whole30 (and probably long after).
Before I do, however, I wanted to give a couple of Whole30 tips.
Planning for success is key and I suggest you consider buying both It Starts With Food by Dallas and Melissa Hartwig and Well Fed by Melissa Joulwan. Both books give some excellent strategies for planning out healthy meals that are quick and easy to prepare – many of which can be prepared ahead of time. A sample part of Well Fed is available for download from Ms Joulwan’s website theclothesmakesthegirl.com.
If you are in your first week of Whole30 I wanted to prepare you for some things. The first few days may be relatively easy (if your refrigerator was stocked with the right foods) – you’re enthusiastic and that makes everything easier. However, around day 3 or 4, if in the past you have been consuming a rather high sugar/carbohydrate diet, you may get hit with what is known as the carb-flu. You may feel terrible – exhausted, achy, and totally lacking in stamina. This is normal! You are going through withdrawal symptoms as your body adjusts from primarily burning carbs for energy to primarily burning fats. Take it easy during these days, ramp up your intake of power vegetables and healthy fats, and make sure you are getting adequate (but not excessive) amounts of protein. Ride it out because when you get to the other side of this you will start to feel amazing!
The Power Vegetable Salad will help you through this, and the real beauty of it is it can be made at the beginning of the week and will keep for several days. Don’t substitute spinach for the kale because it won’t keep. In fact, the salad tastes best when it sits for at least a couple of hours.
Power Vegetable Salad
4 cups raw, chopped broccoli pieces (florets and stems)
4 cups raw, chopped cauliflower pieces (florets and stems)
I cup shredded carrots
1 cup chopped red, yellow, and/or orange bell peppers
1 cup thinly sliced raw kale (without the stems)
1.5 Tablespoons minced shallots
¼ cup red wine vinegar
½ cup olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
Combine the shallots and the vinegar and allow to sit for at least 10 minutes. Then whisk in the remaining ingredients. Pour over the vegetables and toss until all is well coated. Will keep in the refrigerator for 3 or 4 days.
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