Lunch & Learn: Success!
Saturday morning we had a crowd of people who gathered to garner tips on how to add more veggies to their diet. Leading the show was nutritionist Shelley Lewis whose simple fixes and tricks add energy and vitality to your day.
As aging humans we constantly seek the next health hack. What small, or large, tweaks can we do to improve our strength, our energy, our vitality? Shelley’s hacks are simple and easy to follow:
M: Make breakfast a priority
E: Eat fruits & veggies with every meal
A: Always prep one meal a day – habits are built on consistency
L: Learn to portion your plate – 1/2 veggies, 1/4 protein, 1/4 carbs
S: Start making Shelley’s Buddha Bowl (recipe below)
Shelley and assistant Tobia created two healthy dishes right in front of our eyes. The first was a delicious enchilada that was served hot while while we listened and learned. The second was a rainbow salad that we devoured.
Shelley and Tobia come from Saladmaster, a non-toxic cookware company. You can learn more about Shelley and her nutritional prowess here.
Shelley’s Macro & Micro Buddha Bowl
Servings: 1 Prep time 5 mins
- 6 oz (or 1c) garbanzo beans
- ½ cup rice or roasted potatoes
- 2-3 cups leafy greens, romaine, green leaf, spinach or butter
If sauteed: kale, bok choy, or micro-greens
- 2-4 cups colorful veggies: peppers, tomatoes, carrots, cabbage, crunchy veggies: broccoli, beets, onions, edamame
Dressing:
- 1 tbsp balsamic or honey
- 1 ½ tsp dijon mustard
- 1 tbsp extra virgin olive oil or 1-2 tbl store bought dressing
I suggest looking for a dressings that don’t have sugar in the first 5 ingredients
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