Sometimes I forget that my body is not invincible. That eventually all of the holiday sweets and cocktails will catch up with me. It’s a lesson that can’t seem to stick for me.
These past few days I have been on a one-way road down struggle street. I’m all about easing up during the holidays and allowing yourself to indulge but man is that not sustainable. I still personally struggle with finding that line between eating flexibly and making health a priority. But days like the past few are an important reminder why I really cannot allow myself to eat leftover pizza for breakfast and eat an entire meal’s worth of dessert.
I admit to harping on people who save their detoxing for the new year but today I kind of appreciate it. For as anti-detoxing as I might be (go balance!) I kind of need one right now.
I don’t discuss it too much on here, but one of my main reasons for transitioning to a real food diet (+ wine) is because of chronic stomach issues I used to deal with. When I was younger I would miss a weeks worth of school because my stomach hurt so badly and in university I was constantly self-conscious because my tummy often had a game-plan inconsistent with my personal plans.
A lot of this had to do with my misconception that health was low-calorie so while I thought I was making healthy choices for my body, I was in fact pumping it full of chemicals and artificial ingredients.
It was life-changing discovering that I could cure my stomach problems by eating REAL food made from real ingredients. And I truly thought my tummy troubles were a thing of the past.
But the reality is that even cookies that are gluten-free and refined sugar-free are still cookies and anything in extreme quantities is sure to make you feel sick.
Food and I have been at war for the past few days. I have had zero appetite and what little I can stomach just doesn’t sit well. Note: food blogging and nausea do not go hand-in-hand! It’s been an important reminder to why I got started down this healthy living path in the first place.
So I’ve been getting back to the basics, focusing on getting more veggies in and healing the damage I’ve done over the past few weeks. I’ve been incorporating more juices and green smoothies, yoga and barre and healthier recipes like this Asian Chopped Kale Salad with Miso Sesame Dressing.
I guess I’m jumping on the New Years reset bandwagon, and you know what? I’m okay with it.Print
Asian Chopped Kale Salad with Miso Sesame Dressing
- Total Time: 15 minutes
- Yield: 4 side salads or 2 main salads 1x
For the Salad:
- 1 head of kale, destemmed and roughly chopped
- 1 T olive oil
- juice, half a lemon
- 1/2 tsp sea salt
- 1 cup cooked and shelled edamame
- 1 cup chopped carrot (about 1 large)
- 1/4 cup sliced almonds, toasted
- 2 mandarin oranges, peeled and chopped
- 2 green onions, chopped (white and light green parts only)
- 1 T sesame seeds
For the Miso Sesame Dressing:
- 1 T olive oil
- 1 T sesame oil
- 2 T rice wine vinegar
- 1 T miso paste
- 1 tsp honey or agave nectar
- 1 1/2 tsp ginger, peeled and minced
- Blend all dressing ingredients together in a blender or food processor and set aside. You can also mix by hand by placing in a jar and shaking vigorously. Set aside.
- Place chopped kale in a large bowl and top with olive oil, lemon juice and sea salt. Massage liquid into kale for approximately 5 minutes or until kale is wilted and all liquid has been absorbed.
- Place massaged kale on cutting board and give it a good chop. Place back into bowl.
- Add in edamame, carrot, almonds, oranges and onion.
- Mix with dressing and then top with sesame seeds.
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