Fresh fruits and vegetables are the ultimate beauty foods.
They are filled with nutrients and antioxidants.
If you take one week, a work week, not even 7 days, and eat only fresh fruits and vegetables, supplemented with a modest amount of nuts, you will be amazed by the difference in your skin. Additionally, belly bloat seems to disappear.
Unless you’ve got a major event coming up in a week, there’s no need to make yourself crazy. In order to see and feel a significant improvement, just switch out your usual lunches for salads for 5 days.
Start your day with a healthy breakfast like eggs or yogurt and have a reasonable dinner. 5 days can make a big impact.
If you just rolled your eyes, try looking at the picture in reverse.
Scarf down a few Krispy Kremes for breakfast for a few days and follow it up with some Micky D’s or Taco Bell for lunch. Don’t even worry about what you eat for dinner because it won’t matter.
Within 5 days, you’ll feel rotten and you won’t be looking too radiant. If you really go for it, you could even luck out with some glistening white heads and a canker sore or two. It works both ways, my friend and that is experience talking.
Try some of these salads for lunch this week and see how it goes. Each one is really tasty, so you won’t suffer a bit.
Ingredients
- Salad cream- recipe below
- 1/4c blueberries
- 4 oz poached salmon
- 2 c mixed baby greens
- 2 Tbsp roasted almonds
- 1-2 Tbsp shaved dark chocolate
Salad Cream
- 2 hardboiled egg yolks
- 2 Tbsp English mustard
- 1/2 lemon, juiced
- 1 Tbsp sugar
- 3 Tbsp white wine vinegar
- 5 oz heavy cream
- 5 oz olive oil
- Salt and white pepper to taste
Ingredients
- Plate the lettuce
- Place the salmon in the center of the plate
- Sprinkle nuts and berries around the salmon
- Sprinkle the shaved chocolate along the nuts and berries
- Drizzle the salad cream over the salmon and around the circumference of the plate
Salad Cream
- Place all of the ingredients with the exception of the oil in a food processor and purée until the cream thickens
- Slowly add oil until emulsified and creamy
Ingredients
- 1 Orange, divided into segments
- 1 head of romaine lettuce, torn into bite sized pieces
- 2 scallions, chopped
- 1 small avocado, diced
- 1/4 c roasted, sliced almonds
Dressing
- 1/4 c olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 Tbsp fresh orange juice
Ingredients
- Combine dry ingredients
- Combine dressing ingredients
- Toss salad with dressing
Ingredients
- 4 med beets, halved
- 1/3 c chopped walnuts
- 3 Tbsp maple syrup
- 1 pkg mixed baby greens
- 1/2 c frozen orange juice concentrate
- 1/4 c balsamic vinegar
- 1/2 c extra virgin olive oil
- 2 oz goat cheese
Ingredients
- Boil beets in water for 30 min
- Drain, cool and dice
- Toast walnuts in a skillet over med heat
- When they are warm enough that you start to smell them, add maple syrup and stir to coat
- Set aside
- Whisk together orange juice, balsamic and olive oil
- Divide lettuce, beets and nuts between 4 plates
- Drizzle with dressing and top with a dollop of goat cheese
Ingredients
- 2 plumb tomatoes, diced
- 1 bell pepper, diced
- 1/2 English cucumber, diced
- Juice of 1 lemon
- 1/4 c chopped parsley
- 2-3 Tbsp olive oil
- Salt and pepper to taste
The Shawarma
- 2 lemons, juiced
- 1/2 c plus 1 Tbsp olive oil
- 6 cloves garlic, minced
- 1 tsp kosher salt
- 2 tsp freshly ground pepper
- 2 tsp cumin
- 2 tsp paprika
- 1/2 tsp turmeric
- Pinch of cinnamon
- Dash of red pepper flakes
- 2 lbs boneless, skinless, chicken thighs
- 1 lg red onion, quartered
- 2 Tbsp chopped parsley
Ingredients
- Toss the chopped vegetables
- Combine lemon juice and olive oil in a bowl and whisk
- Toss salad with parsley and dressing
- Either top or serve alongside chicken shawarma
The Schwarma
- Combine lemon juice, 1/2 c olive oil and spices in a bowl
- Whisk to combine
- Marinate chicken in the liquid overnight
- Preheat oven to 425
- Grease a rimmed cooking sheet with oil
- Place the marinated chicken and quartered onion in the pan and toss to combine
- Spread it evenly across the pan
- Roast until brown, about 30- 40 min
- Remove the pan from the oven and let it cool for a couple of min, then slice it
- If you want some crispier pieces, sauté 1/4 of the chicken pieces over high heat until they are crisp
Enjoy your beautifying salads
Add Comment