When it comes to eating healthy, most of us have a problem. It isn’t that we don’t want to eat healthy—after all, it is one of the best things you can do to boost overall health and prevent disease—it’s that it can be surprisingly difficult. We know that eating fresh fruit for dessert is better than a freshly-baked chocolate chip cookie; and yet, most of us would still choose the gooey goodness.
So what’s the secret to eating a healthier diet? It’s simple. You spruce up nourishing foods with creative recipes. That’s where salads come in (but not that one with fried chicken, cheddar cheese and ranch). Now, we know what you’re thinking, salads aren’t exactly your favorite. But these delicious recipes are tasty enough to turn the biggest lettuce loather into a super salad supporter:
Teriyaki Chicken and Mango Salad
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 teaspoon garlic, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 teaspoon toasted sesame seeds
- 1 boneless chicken breast
- 3 ounces fresh shiitake mushrooms
- 6 cups mixed baby lettuce greens
- 2 mangoes, peeled, pitted, and cut into thin slices
- 1 avocado, peeled, pitted, and cut into thin slices
- 2 scallions, thinly sliced
- 1/2 cup fat-free poppy-seed salad dressing
Combine marinade ingredients in a resealable plastic bag and shake to blend. Add chicken and turn to coat. Seal bag and refrigerate for several hours or overnight, turning the bag at least once. Remove chicken from marinade and place over moderately hot coals on a grill coated with cooking spray. Cook for 6 to 9 minutes, turning every 3 minutes or so, until brown on the outside and no longer pink inside. Remove from grill and allow to cool before cutting into thin slices. Remove and discard stems from mushrooms. Slice into thin slices. Lightly coat a medium-sized nonstick skillet with cooking spray and preheat over medium heat. Add mushrooms and cook for 1 to 2 minutes.
To serve, combine the chicken, mushrooms, avocado, greens, mango, and scallions in a salad bowl. Add the dressing and toss gently to coat.
Arugula With Strawberry Pepper Dressing
- 1/2 cup strawberries
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon each salt and freshly ground black pepper
- 6 cups arugula
- 4 artichoke hearts, sliced thin
- 4 small shallots, sliced thin
Place the strawberries, olive oil, balsamic vinegar, honey, salt and black pepper in a blender. Process until smooth. Divide the arugula among four plates and top with equal amounts of sliced artichoke hearts and shallots. Drizzle with dressing and serve immediately.
- 2 cups romaine lettuce, coarsely chopped (about 6 leaves)
- 1 cup arugula
- 1 cucumber, peeled, quartered lengthwise, seeds removed, and chopped
- 1/4 cup red onion, thinly sliced
- 2 navel oranges, peeled and chopped (can substitute mandarin oranges with no syrup)
- 2 tablespoons walnuts, chopped
- 1 tablespoon walnut oil
- 1 tablespoon red wine vinegar
- 2 ounces blue cheese (gluten-free)
Layer ingredients in a large salad bowl. Just before serving, sprinkle with walnut oil and vinegar and toss. Crumble blue cheese on top.
A Healthy Outside Starts On The Inside
In addition to eating a healthy, balanced diet rich in essential vitamins and nutrients, don’t forget about the importance of getting routine exercise, relieving stress and keeping up with your primary care provider, all of which ensure lasting health and wellbeing. Don’t’ put off scheduling an appointment with the health care expert that understands your unique health needs—you deserve to feel your best.