Post Workout Salad
Back from a long weekend!
I decided to restart my weight loss journey to looking fab for my wedding day (coming up in 2 months!).
Ever go through those phases of being extremely good with meal prepping and eating great, but then you slide into a lot of tasty processed eating and don’t feel so good about yourself anymore?
My slide started right around Mother’s Day due to the many family gatherings and brunches and BBQs that was going on. Well, today was a great reset because I got up and did my awesome 30 minutes of barre that got me sweating right from the get go! I was surprised at how much I was sweating.
it felt amazing.
So was the post workout salad I made right after, off the top of my head.
Let’s get to it, shall we?
POST WORKOUT SALAD
Protein. Fibre. Fats. Greens.
protein as basic building blocks in the body for muscle repair
fats that help to form the foundation of your hormones and help with satiey and blood sugar levels
fibre that helps with bowel movements, removal of toxic waste and takes a long time to be digested so it helps to balance blood sugar levels
greens which provide phytonutrients and antioxidants that your body needs for detoxification purposes
A bunch of salad mixed greens (I like to use half and half)
1/3 cup of baked sweet potatoes and carrots (I used leftover from dinner but you can use raw carrots if you’d like)
A handful of walnuts
2 eggs beaten in 1 tbsp of soy sauce (tamari for gluten free) and 1 tsp of minced garlic and black pepper
1 fresh tomato cut into slices
A bunch of cilantro chopped into bits
Some coarse sea salt for garnishing
1 tbsp extra virgin olive oil for flavour
Cook the eggs by using an egg fry pan and placing the beaten yolks on medium high heat.
After 3 minutes, flip the omelette into thirds in order to get a ‘pillow’. Let it cook for another minute.
Take out the egg and toast the sweet potatoes, carrots and walnuts
Place the salad greens into the bowl and start to assemble it by putting the rest of the ingredients on top.
Add the cilantro chopped bits on top of the salad greens in order to coat them all with olive oil.
Sprinkle the coarse sea salt over everything for flavour and a crunch.