As I mentioned earlier this week my husband is doing the Ultimate Reset which is a 21 day detox to clear your body out of toxins. Thankfully this is not one of those detox’s where you eat nothing, you actually eat a LOT of food and it comes with daily supplements to rid the body of existing toxins. I’m not able to completely do the detox (since I’m 26 weeks pregnant) but I am able to indulge on all the yummy food that goes with it! Considering this week my focus is on nutrition in my Self Love Reset I’m really excited about loading up on some of my favorites he’s eating…including this amazing Quinoa Salad.
This plate looks huge right? When I first did this cleanse back in October/November I was terrified by all the ‘carbs’ I was putting in my body. I trained myself for two years to limit my carbs or just not eat them at all not really getting the bigger picture that our body actually needs carbs to survive and flourish. Carbs actually provide energy to the body and help you maintain a healthy blood sugar as long as your adding in the RIGHT ones. They are a fuel source while your body is working out and your body actually needs 45-65% of their daily intake to be complex carbs (nutrient dense carbs). Obviously I’m not saying go load up on pancakes and waffles and wine – those aren’t the carbs I mean…I’m talking about complex carbs that add nutrients to our body. Needless to say through this cleanse and my current research studying for the NASM exam I make sure to put good/clean carbs into my body daily in order for it to maintain a healthy balance.
While the detox doesn’t call for animal protein after day two for dinner and day four for breakfast, I will be doing things a little bit differently this month and adding lean protein into my meals as my growing belly needs those extra calories and nutrients. This salad was so easy to make and even easier to make extra’s for us to both eat throughout the week. Enjoy!
Quinoa Salad Recipe (makes 1 serving):
1/2 cup of cooked quinoa
1 Tbsp. extra virgin olive oil
Himalayan Salt (to taste; optional)
Bragg Liquid Aminos (to taste; optional – Totally recommend adding this in!)
1 Tbsp of fresh lemon juice
1/2 medium tomato
1/2 medium cucumber, peeled and diced
2 Tbsp. pitted, chopped kalamata olives
2 Tbsp. finely chopped fresh parsley
2 Tbs. finely chopped fresh mint leaves
Combine quinoa, oil, salt (if desired), Braggs (if desired), and lemon juice in a medium bowl; mix well. Add tomato, cucumber, and olives; toss gently to blend. Gently fold in parsley and mint. Cover and let marinate in the refrigerator for 2 to 3 hours before serving.