What is healthy to eat?

There’s a lot of information out there about nutrition. So much so, that many of us get confused about what is healthy to eat. We’re not sure which foods are good and bad. How much should we consume. Are fats healthy or are they going to make us fat? Should we all follow the Mediteranean diet and make olive oil the center of our diet (as the latest findings were reported by many media outlets)?

I get it. It’s super confusing, and overwhelming. Sometimes you feel like giving up all together, and just eating what you feel like eating, when you feel like eating it. I went through confusion too, you know. I remember replacing all of my sugary foods and beverages with those sweetened with Splenda in high school and college. Coke Zero become my extreme addiction, and morning oatmeal was sweetened with unnaturally white fluffy splenda granules. Yum! I thought that all fat was bad fat, so I’d fill up on fat-free cookies and pretzels. I wouldn’t dare pick up an avocado!!!

But the truth is, there are a few principles that work for us all. We should all be eating lots of fresh and raw fruits and vegetables. Especially the green ones (like kale, broccoli and avocado). Why? Because these foods are full of vitamins, minerals, antioxidants, phytonutrients, protein and fiber! They protect us from disease and inflammation, while keeping us satiated, nourished and energized throughout the day.
Luckily, for most of us these foods aren’t hard to come by. They’re not exotic or expensive.

Check out the video below to find out what is healthy to eat. I’ll even brag about my yummy salad.

Remember, eat raw fruits and vegetables throughout the day. Everything else can be secondary! Nuts, seeds, legumes, sea vegetables, exotic superfoods, and mushrooms are all amazing & fantastic, but you still need your fruits and vegetables for optimum nutrition. Always make your plate colorful and vibrant!

Try the salad below for a delicious, filling and pretty meal. I’m sharing the basic recipe, but feel free to add more on to it. My favorite additions are lentils, beans, strawberries, cilantro, mint, basil and sunflower seeds.

Bon Appetit!

Jenné’s Daily Salad  
(Use a food processor with a shred blade to shred the carrots and cabbage. It makes your life easy, and cuts the time it takes to make the salad.) 

serves 1-2 
6-8 leaves of kale, torn off stem
4 cups of arugula
1/4 head of red cabbage, shredded
3 carrots, shredded
1/2 cup pumpkin seeds
1 ripe avocado, cubed or sliced
pinch of sea salt
juice of 1 lemon (or 1/2 lemon more to taste)

Place the clean kale into a mixing bowl. Into the kale add the juice of 1/2 a lemon, a pinch of sea salt and 1/2 of the avocado. Using your clean hands, massage the toppings into the kale for a minute or so, until the kale has shrunken in size and become tender. Rinse your hands, then add in the arugula, shredded veggies and remaining lemon juice. Toss it all together, using your hands then serve topped with more avocado, pumpkin seeds and a pinch more of sea salt.

And download one of my delicious, healthy, and nourishing vegan meal plans with recipes for free!
  • http://shopmyclosetproject.com/ Michelle@TheShopMyClosetProject

    I am so hungry after looking at this picture. I now plan on making this salad. WOW!