Your first and most important step on this journey to a healthy and vital life is to decide that you're going to do what it takes to make that change. I know you dread the thought of eating the right foods, giving up your favorite treats, shunning exercise because it tires you out, and not to mention the time it takes to calm down! Who wants to do all that? Just for being healthy? Not you. Not most people.
That's where this blog comes in. You'll see that becoming healthy and vital and more energetic is actually kind of easy. A lot easier than you ever dreamed it could be. You're going to discover the whole thing is really very do-able.
You'll find out the shortcuts--didn't think there were shortcuts, did you?--to a healthy diet with lots of simple and easy-to-make recipes; to finding the time for exercise, time that was there all along; and to looking for calming moments in your daily life.
Stay with me. We'll do this together.
Now for the recipe of the day:
This recipe can be made without any of the items marked optional. However, it tastes a lot better with some or all of the optional ingredients. And it goes well with warmed whole wheat pita bread.
1 15-ounce can beans such as navy, white, canelli, pinto, or your choice (You can use 1 ½ cups cooked dried beans. Follow package directions for cooking.)
Add some or all of the suggested vegetables that are available pre-shredded in packages or whole in the produce section of your supermarket. Choose among the following to add to the beans:
½ cup carrots, shredded, prepared (optional)
½ cup celery, chopped (optional)
½ cup bell pepper, chopped (optional)
½ cup onion, chopped (optional)
½ cup vegetables that you already have on hand, chopped (optional)
3-4 washed lettuce leaves, your choice, or 2 cups packaged pre-washed lettuce
Pour canned beans into a colander. Rinse well. Drain. Rinse and drain again. (This removes the added salt.) Add the rinsed and drained beans to a large bowl. Or place 2 cups drained, cooked dried beans in the bowl.
Add your choice of prepared vegetables. Place in the refrigerator for about 30-45 minutes to cool. Remove and add salad dressing. Mix well. (If using commercial bottled dressing, test for acidity. Add oil to cut the tartness.) Serve over lettuce leaves that have been spread on plates. Serve with warmed pita bread.