First of all, thank you for all of the bday wishes! I was reading all of them all day yesterday! I felt so much love! <3 I’ll do a recap on my bday party as well as a what I learned throughout my 20s in the next post.
Now…let’s talk about how this Rainbowl is LIFE! YOU KNOW I love everything in rainbow order!
I came up with this because I know typical green salads can get a little boring on the 28 Day Reset, so I had to breathe new life back into salad-making for you. I wanted to create something you could get excited about eating, not only because it tastes AH-MAZING, but because it’s gorgeous, filling, and the nutrients are through the roof!
I think we limit ourselves sometimes to green salads with a few carrots and cucumbers, and we forget about nature’s diversity. My huge tip to make yourself start craving salads is to cook or roast several components of the salad. Raw green salads often feel like diet food, and I’ve heard some of you say they just don’t fill you up. That’s not the case when you toss in roasted sweet potatoes, butternut squash, cauliflower, broccoli and sauteed onions. It feels more like a hearty stew than a salad! I do recommend throwing in colorful raw crunchy vegetables too. Veggies in their natural, uncooked state, are SO good for you!
I know you also appreciate quick recipes, so I am hear to tell you, you can bulk-prep this meal and enjoy it all week, and the hands-on time is under 25 minutes (less if you buy pre-chopped veggies!). I’m even going to give you one of my favorite homemade dressing recipes that I whip up all the time. Store-bought dressings often contain corn syrup, sugar, vegetable oils and ingredients you can’t even pronounce. Mine has only a handful of ingredients and tastes rich, slightly sweet and has a little kick of heat. You can make this salad vegan by omitting the egg. If you do have the egg, consider throwing in an egg white too for some extra protein. You could do hard-boiled eggs, or a sunny-side up egg like I did. Use any colorful veggies you like!
Prep Time: 25 min
ROASTING VEGETABLES (400 degrees F.)
- Butternut squash, cubed (18 min)
- Purple sweet potato, peeled and sliced (18 min)
- Green Cauliflower, broken into florets (15 min)
- Broccolini (12 min)
- Coat several nonstick baking sheets with coconut oil cooking spray. Sprinkle all veggies with sea salt and pepper, and a pinch of garlic powder. Coat the tops of the veggies with cooking spray. Roast for times listed above, or until slightly tender and beginning to brown.
- Sweet potato, peeled and spiraled (8 min)
- Red onion, sliced thin or spiraled (6 min)
- Eggplant, cubed (6 min)
- Coat a nonstick pan with cooking spray and add the sweet potato with some salt, pepper and garlic powder. Stir often as the sweet potato begins to brown and shrink in size.
- Coat another nonstick pan with cooking spray and add the onion. Stir as it caramelizes.
- Coat a nonstick pan with cooking spray and add the eggplant with 1 teaspoon of olive oil, and salt and pepper. Stir until slightly tender.
- Shredded purple cabbage
- Red bell peppers, sliced
- Yellow bell peppers, sliced
- Large beet, spiraled
- Radishes, sliced
- Pea shoots (or microgreens)
- Add these raw crunchy veggies for color and crunch!
Thai Peanut Dressing
Yield: 4-6 servings
Serving size: 2-3 tablespoons
Prep Time: 3 min
- 1/4 cup orange juice (I squeezed 4 Clementines)
- 1/4 cup natural peanut butter
- 2 tablespoons coconut aminos (or gluten-free soy sauce alternative)
- 1-2 tablespoons rice vinegar (or apple cider vinegar if your rice vinegar has sugar)
- Pinch of garlic powder
- Sea salt and pepper to taste
- Pinch cayenne pepper (optional)
- Coconut milk or water to thin, as needed
- Whisk together the orange juice, peanut butter, aminos, vinegar, garlic, salt and pepper. Serve now, or place in a mason jar to use all week long.
- Add coconut milk or water to thin to desired consistency, if desired. It should be a thick dressing, but as it sits, it gets thicker, so for future meals, thin as needed.