If you check out this week’s newsletter, you’ll learn that I’m not a big fan of calorie counting…or fat counting, or carbohydrate counting, or any other type food counting. I have many reasons why I don’t like counting calories, and why I don’t coach others to do so, but my main reason is because if often doesn’t work. Yes, it sounds good, but for most people, counting each piece of food leads to more stress and less health.
What I DO like is eating for energy. Eating foods that make you feel good – physically. It’s what has worked the best for me. I never count my calorie/carb/fat/protein intake, because I listen to my body, listen to my healthy cravings, and eat food that sustains and builds my energy levels. I mostly do this through plant-based foods aka veggies, fruits, nuts, seeds, beans, and gluten free whole grains. These foods leave me feeling full, but without the “heavy” feeling of thick dairy or dense meat. And when I eat a variety, my body starts to tune into what I am eating, I start to crave healthy foods, and I feel energized. Think about it – plants use little more than water and the sun to grow. So why not embrace this energy, by eating more veggies.
Remember, food should leave you feeling fueled, not weighed down.
To get you started, I’ve got a salad that is sure to please all the meat-lovers.
Strawberry and Portabella Salad with Balsamic Vinaigrette
Serves approximately 2
4 strawberries, sliced
2 large portabella steaks
½ sliced almonds
1 package mixed greens
2tbsp olive or grapeseed oil (plus a little extra to brush on portabellas)
2 tbsp balsamic vinegar
½ tsp Italian seasoning or oregano
½ tsp garlic powder
Sea salt to taste
Glaze the portabella steak with olive oil, lightly, and grill on the stove top or outdoor grill (we used the stove top) for about 3-5 minutes on each side. You want them cooked, but not soggy or smushed. While cooking, whisk or blend together olive oil, balsamic vinaigrette, sea salt, garlic powder, and seasoning. Placed mixed greens onto your plates, top with sliced strawberries, sliced portabellas, almonds, and dressing.
Even if you don’t normally like mushrooms, give this one a try. It’s meaty and will satisfy even the most hardcore meat eaters.
Stay tuned for the newsletter and your weekly, energizing workout!
Peace and love,