I’ll admit it: My Day 1 was pretty boring. I hadn’t gone to the farmer’s market yet, so I ordered some mixed greens at a restaurant. Mixed greens at restaurants give salads a bad name. By yesterday, I’d been shopping and had my A-game on: I ate TWO salads. Today, it’s a little harder. My husband made the cilantro, parsley, avocado, lemon and orange juice goodness you see pictured above for me yesterday (try it with sprouted pumpkin seeds and raisins. So good). Today, I’m on my own. Check out Instagram later today to see what I came up with.
Who: Joanna Linberg, senior home editor
This year, I’m determined to: Up my raw vegetable intake during the winter months.
I chose this because: I will roast every veggie in sight November-February without this kind of fresh intervention.
So far, the challenge is going: Super! The nice thing about choosing to add something healthful to my diet is I don’t feel deprived. When I swore off sugar last year, I wanted it more because it was all I thought about. This year, I’m eating less of it anyway because it’s not on my mind.
My biggest temptation to cheat: So far, nothing.
Coping mechanism(s): Sprouted pumpkin and sunflower seeds. They’re crunchy, salty, and add extra minerals. You’ll be seeing them a lot.
A recipe I’m really digging: This is on my menu for next week and I’m already counting down the days: Eggs and Greens. It has crispy leek slivers, greens, and abides by my life motto: Put an egg on it.