I know y’all have seen my posts and photos about my salads… or should I call them troughs?! Yes. I’m a big salad girl. I’m a big bowl girl in general. My typical evening meal is beautiful and vibrant with color but what exactly is going into them? Where do I get these ingredients? Why? Every ingredient serves great purpose in either recovery from my previous day’s work or fuel for my next morning run on deck.
Often people cringe when they hear I’m vegan as they worry I don’t get enough protein, but I’m here to tell you guys, I’m doin’ just fine and have been doin’ just fine for quite some time now. I’m not a licensed dietitian or nutritionist but I do know what works for best my body, which varies person to person and I do know a lot about fueling for the long run and long life. I’m here to answer any questions you have to the best of my ability and knowledge.
The Power Pack Fundamentals:
Arugula
Kale
Stovetop sweet potato
Beets
Purple cabbage
Sour kraut
Red Onion
Avocado
Lentils
Quinoa
Roasted pumpkin seeds
Balsamic Dressing-I’ll be doing a post soon about how to make your own Balsamic Vinaigrette, but I do love Mill Valley’s Good Earth home made dressing, you can ask the deli for an entire bottle.
The above ingredients serve a great base with complete protein, probiotics, enzymes, fats and fiber(LOL) my body feels optimal at. You’ll notice from my photos that depending on the season I throw on different types of veggies, as we approach summer I’ll be adding some black beans, fresh sweet corn, cilantro, lime and red onion.
Let me know if you recreate or if you have any additions you think I would love to add ❤
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