I told myself that I would not have any obligation to post everyday during this 30 day challenge, and I’m glad about it. I went to a conference this past weekend (Friday & Saturday) in Seattle. I was pleasantly surprised, because my expectations were very low. I went prepared, while carrying around my little strawberry tote bag everywhere, which was loaded with Paleo supplies (celery sticks, nuts, apple slices, hazelnut butter, etc). I also discovered that club soda is not nearly as awful when your taste buds have been devoid of sugar. In fact, the soda water was AMAZING!
It also must be said that I still miss chocolate, red wine, and ice cream doesn’t sound too bad. However, despite those non-L&G foods, I think I could see making this as part of our lifestyle. Not necessarily 100%, but in the high percentages. I will let you know about next week, because I’m told that come third week–your body feels better than good. The downside to the challenge during this second week is how my performance at the gym has been low. When running–my legs feel like lead. When lifting–my arms feel like noodles. I’m hoping week three will be better than good.
This salad is probably my go to salad. My friend Jessica fell in love with it that she went out to get the ingredients that day. And you can easily make it Paleo by nixing the blue cheese (just make sure the cranberries don’t have sugar with them).
A Year Ago: Roasting Pumpkin
Harvest Salad (printable recipe)
Head of lettuce (romaine, red leaf, green leaf), washed, dried, & torn into bite sized pieces
1 apple (Gala, Fuji, Honeycrisp, whatever you want–just not Red Delicious)
1/2 cup toasted walnuts or pecans, chopped
1/2 cup crumbled blue cheese, Roquefort
1/2 cup dried cranberries
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tb mustard (regular or dijon)
1 tsp dried basil (crunch it in your hands to release the oils)
Directions: Pretty straightforward, put the washed/torn lettuce into a big bowl. Sprinkle the nuts, dried cranberries, & blue cheese on the lettuce.
In a bowl or glass measuring cup, add extra virgin olive oil & balsamic vinegar. Add the mustard and whisk together. It should start to combine. Add the basil. No need to pour all of it on the salad, but start small and mix to combine. If you need a bit more, then add it:)