Take advantage of the juicy summer grapefruits, and throw together this sweet and spicy salad dressing in under 10 minutes!
This week’s book recommendation
Recently, I finished the book “Eat to Live” by Joel Fuhrman. Most importantly, I recommend anyone interested in taking care of their body with the proper food read this book. One of the biggest things that it outlines is the need to eat one pound of fresh greens daily. That’s one pound of spinach, lettuce, cabbage, sprouted greens, kale, and other leafy greens. The more variety the better, and don’t stop at a single pound if you’re still hungry.
Pair these dark greens with one fruit per meal and lots of low-carb vegetables and at least one cup of beans/lentils per day. (Some low carb vegetables would be broccoli, cucumber, jicama, asparagus, peppers, zucchini, etc. The list goes on and on.) If you’re feeling intimidated by which veggies to eat, don’t worry about that. Instead focus on removing processed foods, drastically lowering carbohydrate intake (even the good carbs like brown rice, sweet potato, etc.), sugar, and caffeine. Replace those with as many vegetables and greens as possible.
This is obviously the EXTREME abridged version, so make sure to read the full book for a more in-depth understanding, especially in applying these guidelines to your life.
This chick doesn’t just eat salad.
After reading this book, I’ve been on a new little kick to see how I can incorporate more leafy greens into my diet without eating salads all day. Let me be the first to tell you…this chick doesn’t just eat salads. That is boring. SO boring. And yes, this first week is a salad dressing, but sometimes it’s 115 degrees outside and you don’t want to use your oven. On those days, you make crisp, summer salads that require a spicy, citrusy salad dressing.
If you’ve been following my Instagram, you recently saw my picture about my latest recipe in the works, cashew feta. This, and more delightful leafy green recipes will be comin’ at ya quite soon.
LETTUCE EAT. (couldn’t resist)
Jalapeño Grapefruit Salad Dressing
- 1/2 cup fresh squeezed grapefruit juice
- 2 Tbsp. fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup avocado
- 1 jalapeño pepper (remove seeds; use more or less to spice preference)
- 1/2 tsp. cayenne pepper – seasoning
- 1 tsp. fresh garlic
- 1/2 tsp. sea salt
- Juice grapefruits and lemons.
- Add all ingredients in a high-speed blender and puree until smooth. Make sure there are no large pieces of jalapeño.
- If desired, strain pulp and your dressing is ready to serve! If storing after preparation, shake before using again.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here