Friends, let's catch up for a hot second. Life for the last month has been happening just about everywhere except for my kitchen. I released my first book! You can get your copy of Meal Prep Workbook on the site's shop tab. The tools inside have been coming in clutch with my lifestyle as of late. Having functional foods prepared and ready to roll throughout the week as I run between classrooms, work, and the mountains has been a huge help.
So, my MNT program is in full swing, meaning my brain is locked into biochemistry and anatomy & physiology most hours of the day. I'm thriving studying what I'm passionate about. I adore my job downtown at non-toxic store too. When not thinking about the structure and function of the human body or rattling off facts about endocrine disruptors to customers, I've been outdoors. A lot of wonderful new people have come into my life since moving to Colorado and both my brother and best friend visited me this past month. Spending time with these people out in the sunshine and up in the mountains has offered a restorative type of wellness that truly can't be mimicked.
As I figure out the balance of this new chapter in my life, we're also on the cusp on seasons. The first day of spring just passed and I'm looking to start a garden on the porch of my apartment. Produce has been slim pickings and nothing has been local for the last few weeks. In the winter I don't eat much raw food as our bodies need that energy for warmth and restoration. As it gets warmer, bring on the lettuce and seasonal fruit. Citrus and lettuces like romaine and butter have been March staples. This recipe shares how to make these ingredients into a meal with the addition of homemade coconut yogurt.
I make coconut yogurt year-round and it has been one of the most popular recipes on this site. It serves as the base for this salad's dressing. The fermented food offers a bit of tang and a lot of creaminess that is cut perfectly with the juice of fresh lime.
- 1/2 a head of romaine lettuce
- 1 blood orange, small
- 1/2 cup roasted vegetables*
- 3 - 4 oz. pasture-raised chicken*
- 1 tablespoon sprouted nuts + seeds, I used pistachios and sesame seeds
coconut yogurt lime dressing
- 1/4 cup homemade coconut yogurt
- 1/2 a lime, juiced
- salt + pepper
*directions for making roasted vegetables and how to roast a whole chicken are both in my ebook, Meal Prep Workbook
Use a medium bowl to mix the ingredients for the lime coconut dressing. Wash, dry, and chop romaine lettuce before adding to this same bowl.
Add roasted vegetables of choice and chicken from your weekly meal prep provisions, toss with lettuce and dressing. Peel and chop blood orange, sprinkle with sprouted nuts and seeds.