What's For Lunch?
I live by the rule of “eat a rainbow” at every meal. Nothing I make seems complete unless it has 3 colors or more! So of course, following that rule today I made my usual salad but switched it up a bit. I’m like most and once you get in a routine of eating something you tend to eat it over, and over, and over…and well enough that you become a bit sick of it. I eat nearly the same thing for lunch each day purely because I don’t have a fridge or microwave (not that you should be using microwaves at all, really) at my office so I need to take something that doesn’t needed to be cooled or heated.
So for this reason and for health reasons I typically do a salad of as many raw (uncooked) ingredients as I can. Eating raw foods are insanely good for your health because you end up getting all the various nutrients and enzymes that would otherwise be killed during the process of heating/cooking your food. David Wolfe, a leading raw foodist (and all around absolutely amazing guy) has been quoted as saying that in order to get the benefits from your food you need 51% raw food and no more than 49% cooked in any meal. There is a fascinating video and article here that I highly recommend you checking out. So because of this and well, I just feel better when I eat mainly raw, my lunch is mainly uncooked.
- big handful baby spinach
- 3 stalks organic celery, chopped
- 1 carrot, chopped
- 1/2 cucumber, chopped
- 1/4 avocado, chopped
- small handful sauerkraut
- small handful cooked lentils (hiding at the bottom)
- small handful alfalfa sprouts
- around 2 TBSP pomegranate seeds
- roughly 3 oz shredded chicken (organic & free range)
- black sesame seeds
Now this might seem like a lot of ingredients, especially if you are just starting your clean eating journey, but the magical thing about a salad is that you can add/remove any ingredients you don’t like. I just add loads of colors, textures, and flavors to make my food satisfying but by no means do you need everything. I do suggest following the rainbow rule and having lots of colors. I will also recommend buying organic as much as possible (don’t worry as much about oranges, bananas, grapefruit, avocados or things you peel the skin off) and definitely do free range & organic all the time!
HOW I COOKED THE CHICKEN
- In a pan, fill 2 inches with water and put your chicken breast in. Cover and cook on medium heat for around 10-15 minutes depending on how thick it is.
- Slice through to make sure it’s fully cooked, then drain all the water. Using two forks, begin pulling the chicken breast apart. It should come apart quite easily and just keeping going until the whole thing is shredded.
- In your pan, add 2 TBSP apple cider vinegar, 1 TBSP balsamic vinegar, juice of 1/2 lime or lemon, crushed red peppers, turmeric, and a dash of Himalayan sea salt. Let the chicken cook on medium-low another minute or two until all the sauce has been absorbed.
SALAD DRESSING: 1 TBSP apple cider vinegar, 1 TBSP flaxseed oil (you can use olive oil, flaxseed just has more health benefits), 1 tsp Bragg’s liquid aminos, 1 tsp raw honey, and dried basil.