If you follow me on social media, you’ve probably heard me whining about having the flu this past week. I rarely get sick (one of the many benefits of working from home), so when I do, I’m a miserable bundle of pitifulness.
Not to toot my own horn (okay, a little bit—toot), but I kinda have a rockstar immune system. It wasn’t always that way. I used to get sick all the time, but a switch to a healthier lifestyle—eating better, staying hydrated, sleeping more, drinking less, exercising, quitting a stressful job—really had a huge impact on my immunity. I went from getting stuck-in-bed sick once a month to maybe catching the sniffles once a year. It was like night and day.
Unfortunately, I’ve been slacking on my immune-boosting ways lately, and like clockwork, as soon as I stopped acting healthy, I stopped being healthy and came down with this ickiness. Sleep has been in short-supply (um, hello, new mom here), and I have been really bad about drinking water. I used to be so good at it, but I’ve let that one slip. And my biggest stumbling block? I haven’t been getting in my fruits and veggies. With December being the crazy month that it is, I’ve been opting for fast options in the kitchen, and often, that doesn’t involve fruits and veggies.
Put all this together, plus the fact that Indiana is a flu hotspot right now, and I pretty much sent a hand-addressed invitation to the flu virus to come set up shop in my body.
But the awesome thing about healthy living is you’re never out of the game. Even if you’ve eaten your weight in cookies, forgotten what a water bottle looks like, and haven’t seen the inside of a gym in a year, you can still pick back up and benefit from healthy choices. Sure, I might not have been able to stave off the flu, but I was able to turn around and fuel my body to help fight it off. I filled up my water bottle, and filled up my plate with veggies! And I am feeling much, much better.
I love the combination of this salad because it has so many elements that will help you get back on track. A bed of greens that are packed with vitamins, minerals and iron. Hydrating cucumbers (for those of us who have been skipping the water glass). Protein and omega-3s in the form of chia seeds, which will not only help keep your brain sharp, but also help you stay hydrated. Fresh blueberries and carrots which are both excellent sources of vitamin C—an important nutrient to keep your immune system in tip-top shape. And creamy avocado, which is packed with healthy fats that will help keep you full. The December salad is dressed with one of our favorite salad dressings—a creamy lemon-sesame dressing that is full of flavor and is good for you!
December Salad
This December salad is packed with a variety of tastes, textures and colors to make sure you get all the nutrients you need!
Ingredients
For the Dressing:
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- Pinch of red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1 clove garlic, minced
For the Salad:
- 1 cup chopped Romaine lettuce
- 1 cup baby spinach
- 1 large cucumber, chopped
- 1/2 cup shredded carrot
- 2 green onions, sliced
- 1/2 cup blueberries
- 1/2 cup avocado, sliced
- 1/2 cup snap peas, sliced
- 1 tablespoon chia seeds
Instructions
- Combine all the dressing ingredients in a jar with a tight-fitting lid, place lid on tight, and shake until well-combined. Set aside.
- Combine the salad ingredients into a large bowl. Drizzle with dressing. Serve immediately.
Nutrition Information:
Yield: 1 Serving Size: 1 large saladAmount Per Serving: Calories: 500Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 624mgCarbohydrates: 53gFiber: 20gSugar: 23gProtein: 13g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
