Each year, the first day back to work after the holiday season, you can hear people saying “please don’t talk to me about food, I am still stuffed! OMG, I ate so much...”
The holiday season with its rich dishes, too many sweets, and alcohol is a perfect occasion to overeat. It’s an opportunity for all the family to get together around a nice meal, so it’s not time to think about your diet. However, when it’s all over, we need to help the body recover from this overindulgence!
Here is a lunch that helps. It’s a simple vegetable dish to which you can add canned tuna. The recipe below is for a very light lunch. Read the Note section if you have a bigger appetite!
Ingredients (Serves 4)
Few green leaves (lettuce, spinach, or endives)
2 tomatoes sliced
½ Lb green beans steamed
½ Lb grated carrots (around 2 cups)
½ Lb grated celeri root (around 2 cups)
4 hard boiled eggs sliced
12 Kalamata olives
Chopped parsley
Salt and pepper to taste
For the dressing
1 tsp dijon mustard
2 Tbs lemon
2 Tbs olive oil
1 tsp water
Salt and pepper to taste
Directions
- Arrange the vegetables on a plate
- Whisk all the ingredients of the dressing and drizzle the salad.
You may add boiled potatoes, cooked beets sliced or grated, and/or tuna to make this salad more filling.
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