Starting Isn't Difficult, Just Begin.
Now that Superbowl weekend is over, it's time for damage control. I don't know about you, but nearly every weekend I have to use Monday's to take a closer look at how to move forward after maybe eating and drinking a little too much over the weekend. Last weekend was bad. I mean it was great and everything, but looking at the scale bleary eyed this morning was just a little shocking! It's time to get back on track. Eating a super light breakfast, and salads for lunch and dinner is a good place to start. Breakfast for me this morning was just a banana, because that whole tray of Cauliflower Buffalo Wings I ate during halftime, maybe wasn't the smartest thing I've ever done. But here's the thing, you can't let past mistakes keep you from making more mistakes. Just start again, that's all there is to it! This is good for me to hear again too, because I can beat myself up pretty good sometimes. But we have to keep putting one foot in front of the other. And by the way, eating salads like this one is a great way to begin!
Serves 4-6 People
Asparagus Cauliflower Green Salad
- 1 bunch Roasted Asparagus
- 1 Cup Roasted Cauliflower
- 1 Cup Roasted Broccoli
- 1/2 Cup Chickpeas
- 1 Handful of Quartered Cherry Tomatoes
- 1/4 Cup Thinly Sliced Onion
- Salad Greens - 1 head of Romaine, or use Beet Greens, Butter Lettuce, Red Lettuce, whatever you have in your garden or in your fridge. Mix and match! If you have herbs, chop up and throw those in too. I used borage blossoms on top. They taste like cucumbers!
- Start by roasting veggies. Preheat oven to 350. Coat cauliflower, broccoli and asparagus with olive oil, salt and pepper. Place only cauliflower and broccoli on a baking sheet and bake for 10 minutes, now put asparagus in with them too.
- Bake all veggies for another 10 minutes.
- Remove from oven and let cool.
- Place salad greens in the bottom of a salad bowl
- Layer veggies and beans
- Toss with dressing