Very Crabby Salad – Serves 1

I am a firm believer in the power of eating various foods whether cooked or raw.  By eating raw you are acknowledging the importance of eating wholesome and nutrient dense items.  The benefits associated with eating raw foods include increasing your intake of antioxidants, fiber, vitamins, minerals, protein, and much more.  When vegetables are cooked their nutrient content seeps into the cooking liquid and/or is broken down.  I’m not saying to eliminate cooked vegetables and/or fruits, I am saying to incorporate more raw vegetables and/or fruits into your diet, its benefits are endless.

Challenge yourself today, aim for 4-5+ different colors on your plate and try to embrace the raw as well as the varied way of eating.  It’s so easy that you’ll be surprised.  

In the evenings, I have little to no time to prepare dinner, therefore having containers of chopped/sliced/diced vegetables ready for action makes life easy.  I tend to prepare salad ingredients on Sundays or Mondays therefore I can simply ‘grab and go.’  The key is preparation therefore if trying to lose weight or improve your wellbeing, have healthy options on hand to grab rather than to seek high sugar/processed/calorie-laden options.

Ingredients

  •  1 cup raw kale as a base
  • 1/4 cup yellow/red/orange peppers; chopped)
  • 1/4 cup pickles; chopped/sliced (dill pickles)
  • 1/4 cup black beans (no added sodium version – canned)
  • 1/4 cup pico de gallo (fresh)
  • 1/4 cup tomatoes; slivered
  • 6 ounces lump crabmeat
  • As desired: drizzle of balsamic vinegar
  • As desired: juice of 1/2 lemon

Methodology

  1. In a large bowl, create a base with the kale, then create sections around the bowl edges with the peppers, tomatoes, pico de gallo, pickles, and beans.
  2. In the center place the lump crabmeat.
  3. Drizzle balsamic vinegar over the outside sections (vegetables and beans).
  4. Squeeze lemon or pour lemon juice over the crab.
  5. Time for some eats!
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Oh hi Teddy!

Primary salad staples in my refrigerator (or on my counter in mason jars) include:  peppers (all colors), tomatoes, pico de gallo, raw onions, kale, spinach, broccoli, cabbage, carrots, raw nuts (almonds, cashews, walnuts, and pistachios), pickles (my absolute guilty pleasure), balsamic vinegar, and lemons or limes to derive juices.

Primary protein staples in my refrigerator that are quick to grab include:  cooked cold shrimp, cooked salmon, cooked chicken, beans (kidney, black, pinto, and chickpea), lump crabmeat, tuna (on occasion), and hard boiled eggs.

xxx – Sarah

 

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