I love when “nutritious” doesn’t automatically cancel out “delicious”, don’t you? When “nutritious” and “delicious” become a happy couple co-existing in complete harmony with each other, is when I feel like good food comes full-circle.
There are plenty of foods out there that are healthy to eat, but completely lack in the flavor and enjoyment department. And realistically, why would I want to eat something that just leaves me feeling sad?
I no-likey bland food.
But it doesn’t have to be that way.
A challenge that I’ve always personally enjoyed is coming up with quick and healthy recipes, figure-friendly yum-yums that are full of flavor and leave me feeling satisfied. Not sad.
With the warmer weather now waltzing through the door, I find myself favoring greens, salads and light fare that is full of textures, juiciness and nutrients -foods perfect for a light meal in and of itself, or a colorful and flavorful side dish.
The beautiful thing about seasonal greens and ingredients is that they are so very eager to get together with big, zippy flavors. They love them. Good vinegars, citrus, fresh herbs, quality oils and seasonings can make a big difference in taking something “simple” to the next level.
And if it’s quick with only a few ingredients, I love it that much more. Easy-peasy, please-y!
I want to enjoy the food I eat; and with all that we have available to us in the way of gorgeous, bright, delicious whole food, there’s no reason that “nutritious” and “delicious” can’t live happily ever after, together forever. They’ve officially been offered a permanent residence right here on my plate.
Taste what’s good and pass it on.
Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette
Salad ingredients: (serves 4)
8 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
½ cup shredded carrot
1 tablespoon toasted sesame seeds, for garnish
-Place sliced Bok Choy and carrot into a large bowl and into refrigerator while vinaigrette is prepared.
Sesame-Soy Vinaigrette ingredients:
1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 tablespoon honey
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
-In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.
-Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.