Serve up super-health with summer salads containing Omega oils (Omega mix, oils, etc.)

In the summer, your appetite naturally shifts towards lighter foods.  Warmer weather reduces the need for calorie dense, heavy foods, and it’s entirely possible to make a meal out of a beefed up salad.

 

And of course, you’d like your salads to serve as high-octane fuel for high performance, so they need to be healthy salads—not high calorie feasts masquerading as taco salads and such.

 

It all starts with your choice of greens.  Spinach is ideal, since it is a natural source of CoEnzymeQ10, which helps burn fat.  In general, dark leafy greens contain the highest amount of nutrients, so avoid pale iceberg lettuce.

 

Think green by adding in:

 

• Arugula
• Mescal mixed greens
• Endive leaves
• Tender young dandelion greens
• Broccoli raab (tender, small, leafy broccoli)

 

Once you’ve established your base of greens, add protein for muscle rebuilding and repair.    Pick one of the following:

 

• 3-4 ounces of grilled chicken cut into thin strips
• 5-6 ounces of seared yellow fin tuna, raw in the middle
• 5-6 ounces of lightly fried catfish or tilapia

 

Now you need toppings to add zest, punch…and nutritional dynamite.  Choose any or all of these:

 

• Sliced red bell peppers
• Sliced avocado
• Baby corn
• Halved cherry tomatoes
• Slices of purple onion
• Croutons
• Grated parmesan cheese
• Energy First Omega Blend—packs a pleasing punch from raw nuts and seeds (just don’t cook with it)

 

Add your favorite salad dressing—homemade or store bought—and dinner by the pool is served during the summer.   If you’re pressed for time, drizzle a bit of balsamic vinegar over the salad, then add twice as much extra virgin olive oil, or OmegaEnergy Oil and then top with either sea salt or tamari (aged soy sauce.)

More tips on how you can serve up healthy foods can be found by visiting www.energyfirst.com.