Winter Salads? No Longer an Oxymoron
Just because it isn’t spring, doesn’t mean we stop eating veggies. Even in winter there are plenty of ways to enjoy a fresh salad. In the winter our bodies tend to steer us towards warmer, more comforting foods. This can lead to lower intake of fruits and vegetables compared to the warmer months, and sometimes packing on a few pounds. It is important to aim for five servings of fruits and vegetables each day year round. They provide us with immunity building antioxidants, colon cleansing fiber, and many essential vitamins. Start with hardy greens like arugula, kale, or shaved Brussels sprouts. Add some roasted vegetables like sweet potatoes, beets, and parsnips. Sprinkle on some pre-cooked whole grains like barley or quinoa. Top with sliced baked chicken and drizzle with warm tomato basil vinaigrette. Looking to get even more into the winter spirit? Try roasted cauliflower or cabbage “steaks.” Simply cut the heads vertically in about one-half to one inch thick “steaks.” Coat with olive oil, sprinkle with seasonings like salt and pepper, and bake in the oven for 400 for 25-35 minutes (turn halfway through) until golden brown. Be creative, follow your gut, and enjoy a winter wonderland of salads.
By Abby Forman, Registered Dietitian with Bon Secours Physical Therapy & Sports Performance
For more information about nutrition and choosing healthy foods, visit us at http://www.bonsecoursphysicaltherapy.com/nutrition-counseling/