What do you do when you've gotten off track with your eating habits? Or when you've had an over-indulgent weekend?
Well, my body told me what to do after a weekend full of fun -- Kentucky Derby, a wedding, and Cinco de Mayo -- and my body told me to eat vegetables. As many vegetables as possible.
Then inspiration hit me and I decided to make a salad, with a dressing so delightful that I would definitely be satisfied. It has also been helpful to have the Tone It Up community keeping me inspired and helping me hold myself accountable. TIU (and Chris Powell Bode) has also inspired me in the kitchen, as I've had to get creative to think up fun and delicious ways to feed my body the good stuff - lean protein and tons of veggies.
And then there is this salad, which is full of crunchy vegetables and bright colors. It looks like a party in a bowl and tastes like a party in your mouth. The dressing is one of my favorites as well. It makes anything taste better.
Thai Kale Salad with Peanut Lime Dressing1 head kale, washed and cut into thin strips
1 medium beet, peeled and grated
1 large or 2 medium carrots, peeled and grated
2/3 yellow bell pepper, slivered
2 mini cucumbers, sliced
2 tablespoons chopped peanuts
2 tablespoons toasted coconut flakes
2 tablespoons natural peanut butter
2 tablespoons rice wine vinegar
1/2 tablespoon sesame oil
1 tablespoon Bragg's amino acids
Squeeze of half a lime
1/2 teaspoon honey
Prepare the dressing first. Microwave the peanut butter for about 15-20 seconds. Whisk in the rest of the dressing ingredients (feel free to adjust the amount of honey / lime juice to your preference). Pour half the dressing on the kale and massage with your hands. Let the kale sit for 10 minutes, then add the rest of the vegetables and dressing. Sprinkle peanuts and coconut on each serving.
I served this with baked chicken breast (bake for 15 minutes per side at 375°F).