Cleansing Greens...

Happy New Year to all of my lovely blog readers! Hope you all enjoyed a lovely holiday season with your friends and family!! I know I did. I am looking forward to getting back on track with my blog and bringing you a wealth of healthy information!!


I don’t know about you...but I might have had a few indulgences over the holidays. Yes, nutritionists indulge sometimes. I think the difference between my indulgences now and before I became a nutritionist is that now my treats tend to be on the healthy side. For example, my holiday treat is 80% dark chocolate which is jam packed full of antioxidants and a great source of magnesium. I love it. It is a staple in my diet but I have to say that this holiday season I might have had a few extra pieces and maybe an extra helping of sweet potatoes ;O)

So now that the holidays are past I am looking for lighter food that are cleansing. Greens are a great way to go. I made this recipe for my family over the holidays and I made them lovers of dark leafy greens when they thought they didn’t like greens. I can’t get enough of this recipe I have been making it at least a couple times per week.

Dark leafy greens are nutritional powerhouses. These low calorie vegetables are jam packed with an assortment of nutrients including vitamin A, C, E, K, folate (really important for women of child bearing years), calcium, magnesium and antioxidants, to name a few. Add them to your diet and you will reap the health benefits. Trust me! Types of leafy green vegetables include watercress, arugula, dandelion greens, kale, spinach, collard greens, beet greens, mustard greens, broccoli raab, bok choy, and swiss chard. My favorites are dinosaur kale, beet greens and swiss chard.

Here is the simple and tasty way to get those dark green veggies into your diet

2 shallots, diced
1 tbsp Olive oil
1 bunch of kale or collards or beet greens or chard
1 garlic clove, diced finely as possible
½ juice of 1 lemon
Sea salt to taste

Sauté shallots in olive oil for about 5 minutes on medium/low heat until slightly caramelized.
Add garlic and greens to the pan. Cover and let cook for about 2-3 minutes until greens are softened.
Finish with ½ juice of 1 lemon, freshly squeezed and sea salt to taste.
Enjoy!!

These greens are so yummy; I am known to eat the whole batch. I dare you to try!

Share with me....What did you indulge in this holiday season??