Tabouli Salad

January 17, 2010

There I was over the holiday season thinking I was such a baddass, eating whatever I laid my eyes on. I could work it off, right? A bit of stuffing here, parsnip mash there, roast potatoes, gravy, and pumpkin pie (yes, I ate my veggies: caramelized brussel sprouts and carrots sauteed in thyme). Did I really consume all of those carbs in one sitting?. The final nails in the coffin: Two glasses of wine and a few Christmas cookies. But of course. The next day I attempted to slip into my trusty Topshop jeans, and excuse me, what was that extra bit of flesh jiggling at my waist? Oh no I didn’t!! It’s hard to admit, but my age has finally caught up with me.

The first 2 years of my son’s life were so easy. All I had to do to stay fit was breast feed and chase after him. For the first time in my life I was 123 pounds. Jake will be three this year, and with all of his physical independence, I have found myself chilling out more often then not. Jake will be going to preschool in a few weeks, and gulp, I might just be in trouble this time.

Blind panic aside, I still have those lazy days when I walk into the kitchen and think, “why the hell do I have to be healthy? It’s such hard work! Chop this, saute that, doggone it, I want something easy!” Of course I could toss the whole cooking malarkey out the window and race over to Whole Foods or the nearest health food store. Brilliant, but after compiling my fantasy meal at those ‘lil self serve islands I’d be spending upwards of ten bucks. Another point, none of the ingredients would be organic. Do I dare to try a frozen organic veggie meal that’s beautifully packaged, but saddens my taste buds? I’m not down with paying top dollar for bendy Bombay Broccoli.

This Tabouli Salad rocks. It’s a ‘lil tangy, a ‘lil sweet, and a bit crunchy. It can be thrown together quickly with two designer bags of organic lettuce(one bag of romaine, and the other a herb leaf salad or Mediterranean mix). I have substituted bulgur wheat with chopped almonds to lighten up on carbs. Trust me, you will not be disapointed. I had it last night for dinner with no dessert (the truth hurts sorry). Later in the evening, I had two cups of herbal tea sweetened with a teaspoon of agave and a few goji berries dropped in. I live on the edge, I tell ya. I woke up this morning smiling at the southward dip in the scale. Gotta keep the faith.

Tabouli Salad

1/2 bag designer herb salad

1/2 bag designer romaine chopped

1/4 bunch fresh cilantro (also called coriander) chopped

1/4 bunch fresh parsley chopped

1/4 red onion sliced into slim circles

2 strands green onion sliced

2 roma tomatoes deseeded and sliced

1 avocado sliced

1/2 cup almonds chopped

Vinaigrette dressing

1/2 cup olive oil

juice of half a lemon

1 teaspoon sea salt

dash of pepper

In a large bowl, combine all of the salad ingredients. In a separate bowl, mix the dressing using a fork, then drizzle over the salad. toss lightly and serve.

Next week, my struggle to convert the family to a healthier lifestyle, and a shopping list to help transition you into a healthier 2010.

N5AFZ8PXUWAC

Asian Quinoa Salad I was lucky to discover this salad at the Harvest Ranch Market on a recent trip to San Francisco. Oh, how I love this city. Apart from it being one of the most beautiful cities in the world (even when it rains...yes), everyone is so grounded and ...
Peaceful Potato Salad Fourth of July is only a few weeks away, and a potato salad that's tasty and healthy is a welcome alternative to the usual barbeque spread. I've been working on this recipe for a while, and finally made it for the family. I also brought some ove...
Organic Dill Pickles Lord have mercy, it's been too long. All I can say is that life is amazing, but busy! I look on with envious green eyes those that have the ability to consistently capture special moments. I am living the dream, but sadly in the buzz of activity,...