Honestly, I have never been a winter person. Unless it involves sporadic snows on Christmas, New Year’s or trips to go snowboarding, you can count me out. I can’t begin to tell you how happy I am that the weather is warming up.
Many people ask me what I eat to maintain my summer body during the harsh winters. My answer: portion control and a summer mind-set. It is so easy to over eat in the winter due to the cold and convenience of not having to leave your house during a snowstorm or freezing temperatures. I try to keep my mind on what is most important– mind over matter. Mind, being your goals and motivation. Matter, being your need for the comfort food during a Netflix binge.
One of my favorite foods to make during the late winter/early spring is a power salad. Not only does it taste amaze-balls, but it helps to put me in the spring mood. If I can get my hands on some (decently priced) avocados, quinoa and strawberries, then I like to throw them in the mixture to add some extra color to give it some added nutrients. You can make different variations of this salad, as it is made to your liking.
Strawberry Salad with Grilled Nectarines and Balsamic Vinaigrette
For the chicken:
1 tbsp of olive oil
1 pound Chicken Breast
(you can also buy pre-cooked chicken if you want to cut the prep time)
For the salad:
2 Cups Fresh Nectarines, sliced
12 Cups Spinach
2 Cups Fresh strawberries, sliced
1/2 Cup Toasted Almond slices
1/4 cup sliced carrots
For the vinaigrette:
2 1/2 Tbsp Balsamic vinegar
1/2 tsp Honey
1 1/2 Tbsp Olive oil
Whisk together the olive oil and the salt and pepper in a large container. You can marinate your chicken over a couple hours, you can grill it (my preferred method), bake or broil your chicken. It is up to you!
Set your chicken aside once you have finished cooking it to your liking.
Spray the grill again and place the sliced nectarines onto it. Cook until grill marks form and the nectarines soften, flipping once. This only takes about 2-3 minutes per side.
Add the spinach and/or lettuce, freshly sliced strawberries, toasted almonds, and carrots into a bowl. Divide into 4 servings. Slice the rested chicken and place on top of the salads.
In a medium bowl, whisk together the balsamic vinegar and honey. While whisking constantly, stream in the olive oil and whisk until smooth and creamy. Season with a pinch of salt and pepper.
Divide the vinaigrette between the bowls and eat!
This is my favorite recipe and the perfect way to prep for the week. Food prep is so beneficial and helpful if you know you are going to have a busy week and you want to avoid fast food. This salad will keep you satiated and will make your tummy happy both on the inside and out 🙂