Best way to kick off a brand new year? Why, a salad recipe of course! Sure, maybe it’s a bit cliché to go all clean eating at the beginning of January. If I was a real rebel, I’d post a brownie recipe or something, but I’ve always been a rule follower. So, you get salad. AND YOU’RE GONNA LIKE IT.
(Kidding. If you don’t, that’s totally okay. I still love you.)
I actually have a big ole post coming up next week that talks all about how I’ve recommitted to healthy eating, active living, and *gasp* weight loss. Lots more on that next week, but for now, you should know that we’ve been cleaning up our diet like whoa. It’s not that we’ve ever gone fully off the wagon—no drive-thru trips here*—but the past few months have been the normal holiday indulgence. Lots more sugar, caffeine, booze, butter, and cream than my body likes.
Gone are the days where I’d beat myself up for the indulgent eating of December. Long ago, I accepted that it is a glorious part of the ebb and flow of life, and that I more than make up for the dozens of cookies I eat in December with the dozens of kale smoothies I drink January through November. Everything in moderation, including moderation.
*Actually, now that I think about it, that’s a lie. My husband and I definitely split an order of Rally’s fries while we were out Christmas shopping one day in December. BEST. FRIES. EVER. Totally worth it. No regrets.
But, alas, now that the holidays are over, it’s time to get back to normal. And just as I stripped my house of Christmas decorations and it felt so, so, SO good to pack it all away, I’m stripping my diet of the Christmas food, and wow, it feels so, so, SO good to be back to eating nutritious, beautiful, glorious healthy food.
I’ve been really on the dinner salad train lately. I used to not be much of a salad person, because honestly, they were boring as all get out. But a dinner salad? One that is packed with layers of flavor, texture, and color? One that is filling and hearty? I’m all about those kinds of salads!
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