Never Compromise Taste for a Small Waist

Summer is officially here & everyone wants the perfect body. I, however, will not force myself to choke down anything without flavor to get the perfect body. I will work hard. I will eat healthy. & I will live life to the fullest. To keep this promise to myself, I have set out to find recipes that hide health behind a punch of flavor. The best place to start? The local farmers market!

Farmers Market Cobb Salad

Ingredients:

My Version of, in my opinion, the Best Summer Salad!

Base of Greens:

• 1 bunch rainbow chard, washed and dried, julienned
• 2-3 tsp lemon juice
• pinches of salt & pepper

Tomatoes:

• 1 cup golden tomatoes, diced
• 1 small sweet onion, diced
• 1 Tbsp lemon juice
• 1 clove garlic, minced
• salt & pepper
• 1 tsp walnut oil

Avocado:

• 1 avocado, diced
• 1 tsp lemon juice
• pinch of spices (optional)

Accent Vegetables:

• 1 beet, thinly sliced
• 1/2 red bell pepper, julienned

Spiced Chickpeas:

• 1 1/2 cups cooked chickpeas, drained and rinsed
•  1/2 tsp smoky paprika
• pinch of cayenne
• pinch of curry powder
• pinch of cinnamon
• pinch of pepper & 1/4 tsp salt
• 1 tsp maple syrup
• 1 Tbsp coconut oil

Sweet Potatoes:

•  1 Tbsp coconut oil
• 1 medium sweet potato, peeled and diced
• salt & pepper

Dressing:

• 1 1/2 Tbsp tahini
• 1 Tbsp maple syrup, grade B
• 2 tsp apple cider vinegar
• 2 tsp lemon juice
• pinch of salt & pepper

Preparation:

1. Toss the diced potato with melted coconut oil. Lay potatoes flat on a baking dish. Roast at 400 degrees for about 25-35 minutes. Once done, toss with salt & pepper. Set aside.
2. Add the cooked chickpeas to a mixing bowl, tossing with melted coconut oil, maple syrup and a pinch of salt &  pepper. Add in the spices. Lay the chickpeas flat on a lined baking sheet. Roast at 400 degrees for 10 minutes, then shake the pan to toss the chickpeas a bit. Continue baking another 5-10 minutes. Remove from oven and set aside.
3. Toss the prepped greens with 2-3 tsp of lemon juice and a pinch of salt & pepper.
4. Toss the diced tomatoes with lemon juice, garlic, onion, optional walnut and a pinch of salt & pepper. Allow the tomatoes to marinate in that mixture for at least five minutes.
5. To serve, start with the base of greens. Next, add the tomato mixture. Then, the avocado. Add as much or as little of accent vegetables as you want. Don’t forget the sweet potatoes! Top with the chickpeas.
6.  The last step is the dressing. Whisk together the dressing & pour the dressing over the salad right before serving.

From Lunch Box Bunch (www.kblog.lunchboxbunch.com)