I’m a believer in “eating for the season” for a healthy Bride Fit body & mind. In the spring and summer months that means an abundance of in-season greens and fruit. I also recommend eating “local & organic” as much as possible, that means eating strawberries in May/June, not in the winter when the only ones available come from Mexico. You may want to or already grow some of your own produce and herbs in your backyard. I have a 4ft by 8ft planter with in-season vegetables and fruit on my patio, which I love! If you live in NJ you can check out the company that built it and designs my personal garden for spring, summer and fall. Go to your local farmers market and buy organic in-season produce at very affordable prices. If you don’t see a USDA Organic sign, you can ask if they use pesticides and if they say they don’t, you can be confident they are telling the truth (I trust farmers). Getting a USDA Organic certification can be expensive for some of the smaller local farms.
Eating salads are a great way to add more vegetables into your body and fill you up so you’re not tempted to overeat empty calories that aren’t supporting your Bride Fit body! I find that the main reason brides don’t enjoy eating salads is because they can be boring, bland and lack flavor. The right dressing can bring your salad to life but what dressings are best? I just warned you about using the very popular fat-free choices you find all over the shelves at the food store, so lets not go there! What about the regular bottled dressing? Read the ingredient list, read the ingredient list and read the ingredient list, to determine if the dressing you want to purchase is Bride Fit approved! It’s approved if the ingredients support your goals to be healthy & fit in your body and mind! If you see the following ingredients, put it down and walk away:
- High fructose corn syrup.
- Artificial sweeteners like aspartame. Commonly found in sugar free and fat free dressings.
- Soybean, corn, sunflower or safflower oil. These oils are cheap and usually contain GMOs and don’t taste good like extra virgin olive oil.
Simply dress your salad with a high quality extra virgin olive oil, lemon juice and salt and pepper to taste. You can shake up the mixture in a mason jar and pour or drizzle the oil, squeeze the lemon juice directly on the salad and add your seasonings. Mix the salad up well so all the veggies get coated.
Thanks to my master creator of homemade salad dressings, Sylvia, I have two dressings to share with you that will impress your mother-in-law:
- REFRESHING CILANTRO. I love the citrus taste and it gives a bite to otherwise bland foods. Not just for salads, use this dressing to liven up chicken and fish too. Use your high-speed blender like a Vitamix or Blendtec, or a food processor. Start with a bunch of fresh cilantro; add ½ to 1 cup of extra virgin olive oil (EVOO), the juice of 1-2 limes, ¼ of raw apple cider vinegar, drizzle in some raw honey (just a little), Himalayan sea salt and pepper to taste. If you like spice, add cayenne. Pour this tasty dressing in a jar, cover and keep in the fridge.
- SWEET STRAWBERRY. The mint really brings this dressing zing! I love this on a summer salad with fruit, raw nuts and fresh lettuce. Blend a container of fresh strawberries with ¼ to 1 cup of EVOO, a handful of fresh mint, drizzle in some raw honey or sugar (not too much), and add a splash of apple cider vinegar to taste. Himalayan sea salt is always delicious (my opinion).
NOTE: I approach making these dressings as I do with my cooking, like an artist not a scientist! Experiment with the perfect measurements that suit your taste. Always add a little and taste, then add more if needed. Leave your comments below; I love to hear from you!
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