I just spent the weekend at the Chopra Center in California, and I cannot wait to tell you guys all about it. Truly a life-changing experience, I’m still working to frame it all up and share it in a way where I can do the adventure justice.
During the weekend, there were quite a few breakthroughs on my part. Ideas about how I want to navigate the next 40 years of my life, and what I need to be TRULY happy along the way. It was pretty powerful stuff (to offer a completely understated summary). More to come on this…
One of the big a-ha moments was that I want to get my eating back on track. I need healthy food on the regular. This stopping by Chick-fil-a while I’m out or picking up chips (even if “baked” chips) at the gas station are not helping me to get to my goals… and it has to stop.
I’ve also had the revelation that brightly-colored, veggie-filled meals are what I love, they’re what fuel my body well, they’re what make me feel the best. So, as I returned home on Sunday, my mind drifted to a dish I saw on Instagram from the lovely Tara over at Treble in the Kitchen. Do you guys follow her? If not, you should start by clicking here. Tara is a fellow Denverite, cooking up healthy dishes and sharing them via her blog.
Tara created the perfect dish for any cookout (or cook-in, if that’s your style.) It’s kind of like a pasta salad, but without the pasta. It’s fresh and crunchy, full of flavor… and if you invite me to a cookout this summer, I’ll likely be toting this dish.
Zesty Italian Chopped Salad
2 cups bell pepper, chopped
1 english cucumber, quartered
1 pint grape tomatoes, sliced
2 cups small broccoli florets
½ cup black olives, sliced
1/4 cup red onion, diced
¼ cup extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. dried chives
1½ tsp. dried parsley
1 tsp. lemon juice
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. sea salt
⅛ tsp. black pepper
1. In a large bowl, combine all of the vegetables (bell pepper, cucumber, cherry tomatoes, broccoli, and black olives). Stir until combined.
2. In a smaller bowl, whisk together the remaining ingredients to make the dressing (olive oil, red wine vinegar, chives, parsley, lemon juice, basil, oregano, sea salt, and black pepper).
3. Pour the dressing over the mixed vegetables and stir to combine.
Per 1 cup serving:
CAL 119; FAT 8g; SAT FAT 1g; CARBS 11g; PROT 2g; FIB 4g; SUG 3g
WW Points+: 3; WW Smart Points: 4