If you know me well enough you know that there is one meal a day I love going out for, lunch! It’s a time where the kiddos and I get to spend some time together, eat some yummy food and get out of the house. I would always stick to my guns when we were working on our budget, too stubborn to give up my coffee trips and lunch dates. That was until we began The 30 Clean program. During the first few days I was itching to get out for lunch but by day six the thought of eating out didn’t sound appealing at all. I was craving whole foods made by me, that in itself is a goal achieved from this challenge.
To help recreate some salads I would typically order while dining out I came up with an Autumn inspired salad with a homemade pear vinaigrette. The salad has a colorful plate of: roasted purple sweet potatoes, bright orange yams, crimson pomegranate perils, plump blueberries, crunchy toasted pecans and roasted chicken. Eating this salad in complete silence as the hubby worked and the baby slept made it that much sweeter! Not to mention I felt like I was rewarding my body with yummy whole foods and preservative free!
On Sundays I prep a lot of our food, like sweet potatoes and chicken. Adjust the amount of toppings based on how many salads you’re making.
Ingredients:
baby mixed greens
roasted purple sweet potato, diced
roasted yams, diced
pomegranate perils
roasted chicken, diced
raw whole pecans, toasted
blueberries
Pear Vinaigrette:
1 whole pear, diced
2 TB Bragg’s apple cider vinegar
1 TB olive oil
salt & pepper to taste
In a blender emulsify the pear, vinegar and oil. Season with salt and pepper. Dress greens prior to topping with ingredients. Enjoy!
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