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So this entree salad, friends. It’s simple, every day food at its finest!
And it was a hit on Instagram, so sharing it with you!
It’s: Savory. Veggie-filled. With some filling carbs. And spice from the salsa. Oh, and creaminess from the avocado, because AVOCADO = LIFE. Ima right?
And for anyone with diet restrictions, this is also vegan and paleo. And ideal for an anti-inflammatory diet. Yup. Yup!
For health reason, this salad is clearly ideal.
But food should always bring pleasure, so the fact that I legit crave this salad, and usually don’t reach for dessert immediately after speaks volumes.
It may be classified as “health food” but the real reason I am eating it and sharing it with you is cuz it’s SO MUCH YUM!
And speaking of health . . .
I just have to say how much my chronic autoimmune issues SUCK these days. I haven’t talked about much on his space, because this blog isn’t my diary, but I have been thinking . . . my personally struggles are probably (and unfortunately) universal. I mean, autoimmune conditions are spreading like wildfire. No Bueno.
But that also means we much talk about it, yes?
So, in regards to food, I have tried a few different diet changes (in addition to other lifestyle changes) and I can’t seem to figure out what factors are really proliferating my life issues. And I can’t figure out the things that are healing either – other than consistently doing things that make me happy. But that’s obvious 😉
Anyway, I’m not 100% plant-based right now, nor am I loading up on expensive superfoods or supplements (looking at you, collagen!) because (as much as I hate to admit it) I haven’t found a completely vegan diet to be particularly helpful. Nor have I found a specific combo of supplements to be the key to healing.
So, I just go with the flow and really notice how food (and situations, people, etc) make me feel, and intuitively make adjustments from there.
My diet right now consists of:
I crave a lot of greens. Probably more than most people.
Dark chocolate. EVERY DAY.
Coconut butter and nut butters because rich, fatty things make me HAPPY.
Ice cream, because SUMMER! DUH.
Eggs, on and off. Always free-range/pastured.
Avocado, obviously.
Pasta. Bread. Sweet potatoes. Because CARBS ROCK.
Granola with berries and almond yogurt. TRY IT!
Anywho, this long and frustrating process is what it is and complaining ain’t gonna change a thang, so upward and onward!
Wishing you sweet readers all the health & happiness
XXX
Sweet Potato & Wild Mushroom Arugula Salad (2 entree salads)
Ingredients:
A few handfuls baby arugula
1 portobello mushroom, sliced
4-5 shiitake mushrooms, sliced
2 tbsp coconut aminos or Tamari
2 tbsp avocado oil
2 tbsp fresh lemon or orange juice
1 large sweet potato
1 ripe avocado
Juice from 1 lime
1/4 tsp sea salt
2-4 tbsp salsa verde (homemade is extra delish)
Everything But the Bagel seasoning from Trader Joes, or sesame seeds + garlic + sea salt
Optional: lime/lemon/orange wedges for serving
Method
Prep:
Whisk together the oil, citrus juice, and coconut aminos.
Marinate the mushrooms in the mixture for 20 minutes (room temp) or up to 48 hours (refrigerated).
Heat a large saute pan over medium-high. Once hot, add enough mushrooms to cover the bottom of the pan. Let them sear for a couple minutes, then lower the heat and mix them around the pan. Add a splash of veggie broth to deglaze the pan if desired. Continue cooking for 4-5 minutes, until mushrooms are soft and seared on both sides. Repeat with remaining mushrooms.
Meanwhile, peel and dice the potatoes into 3/4 inch pieces. Toss in a bit of avocado oil, salt and pepper and roast at 350 degrees for 40 minutes or until tender.
Mash the avocado in a small bowl with the lime juice and 1/4 tsp sea salt.
Assemble the salad:
Add arugula to a large bowl(s) or plate(s).
Scatter potatoes and mushrooms over the greens. Spoon the avocado on top and garnish with salsa and seasoning.
Squeeze more citrus on top if desired.