salads

All posts tagged salads

Staying Healthy During COVID19 Lockdown

Published April 15, 2020 by Maryanne

DSCF0110

One of my salad dishes with homemade dressing of raw buckwheat honey, coconut aminos, and apple cider vinegar.

When I go to my Facebook feed, I see many friends are turning to comfort foods during the COVID19 lock down; especially since many are raving that now they have more time to cook. I see types of dishes I love like pastas, pierogies, and even homemade pizzas.

But where are the greens? This is the time we should up our intake of green food to keep our immune system strong.

I get it. Sometimes there are slim pickings at the supermarkets. It seems like the produce section is usually the first to clear out. We need to get to our favorite stores as soon as  shipments come to get not only what we want, but what is fresh.

And during these unpredictable times, our moods can fluctuate from, “I got this!” to “When is it going to end?” or something in-between. One day we’re ready as warriors, able to face the world and tackle the grocery shopping. Other days staying in confinement is just fine because the outside is scary. People walking around with masks, six feet away from each other. It’s not natural. And it can be depressing.

The thing is, our diets don’t have to be depressing. Sure, indulge in a treat, but make it once a day, if that. The rest of your meals should be something that’s giving you energy and contributing to your positive attitude.

For me, I feel it’s easy to get the health stuff out of the way first thing in the morning. That’s when I like to work out, take my supplements, and make a fresh smoothie. I’ll always have frozen organic fruit in the refrigerator, for those days when I can’t get to the supermarket. Since COVID19, I’ve been trying to limit it to once a week, during a time where I see as little people as possible.

In my smoothies, I’ll add greens. It could be anything like a handful of kale, parsley, or an avocado. A great add-in is moringa. I’ve been using the powder for years! It has so many health benefits, including fighting against bacterial diseases–which is especially important during this time!

I’ve been intermittent fasting during COVID-19, so a smoothie holds me over until I have food at lunch time, which is usually a raw salad with nuts. At night I might have a pasta dish, or another salad, depending on how active I was during the day.

There are many fun recipes on line, so eating healthy doesn’t have to be boring. In fact, now is the perfect time to learn something new. Perhaps you might find yourself creating some delicious dishes that are good for you? Let me know, below, if you’ve found yourself hooked on something healthy!

Maryanne Christiano-Mistretta can be reached at: maryannechristiano@gmail.com.

She is available for blogging, ghost writing, writing. She is also available for book signings and motivational speaking engagements. She is the author of the following books :

“Be (Extra)Ordinary: 10 Ways to Become Your Own Hero” is available on Amazon. To get your paperback or Kindle version, visit: https://www.amazon.com/Be-Extra-Ordinary-Ways-Become/dp/1733546227

“I Don’t Want to Be Like You” is available on Amazon. To get your paperback, Kindle or audio copy, go here: https://www.amazon.com/Dont-Want-Be-Like-You/dp/1726273261

“The Gypsy Smiled” is available on Amazon. To get your paperback or Kindle version, go here: https://www.amazon.com/Gypsy-Smiled-Maryanne-Christiano-Mistretta-ebook/dp/B074VC7MT9

 

Arugula, Mushroom & Walnut Salad

Published January 6, 2016 by Maryanne

SAM_9463Arugula, Mushroom & Walnut Salad

Not too long ago I treated myself to the Lydia Lunch cookbook, “The Need to Feed.”

In Lydia Lunch fashion, she offers deep and sometimes dark commentary for each chapter. Her side notes that accompany the recipes are witty and sassy. This book has something for everyone: vegan, vegetarian, paleo, decadent, smoothies, and juices.

I just made the Arugula, Mushroom & Walnut Salad dish for me and my husband. It was fabulous! My husband who often doesn’t finish his salads, cleaned his plate!

Here is Lydia’s recipe, along with my slight alters. ENJOY!

Serves 2

Large bunch of fresh argular

Handful of cremini mushrooms

1/2 cup walnut pieces

Salad Dressing

1 glove of garlic, crushed and minced

1/2 teaspoon Dijon mustard

1 tablespoon lemon juice, or to taste (Note: I used half a lemon!)

1 tablespoon balsamic vinegar (Note: A little more for me here, too!)

1/2 teaspoon of honey or to taste (Note: I used buckwheat honey, which was incredible!)

1/2 cup extra-virgin olive oil (Note: cold-pressed!)

Salt and freshly ground black pepper

Crumbled goat cheese or shaved Parmesan cheese (optional), for serving (Note: I went with finely chopped raw milk Parmesan)

NOTE: I simplified the directions because her original words were hilarious, and I don’t want to reprint without permission.

Wash the arugula and pat it dry. Clean and slice the mushrooms. Toast the walnut pieces lightly in dry pan over low heat until fragrant. Remove from the pan to a plate to cool. Combine the arugula, mushrooms, and walnuts in a large bowl.

Whisk the garlic, mustard, lemon juice, vinegar, honey, and oil.

Drizzle over salad. Add salt, pepper, and optional cheese. Toss.

Maryanne Christiano-Mistretta is a public speaker and offers lectures on healthy living to libraries and senior groups. Contact at: maryannechristiano@gmail.com for rates and availability.