After Thanksgiving I always feel overwhelmed by food. I not only had the sandwiches and enchiladas, but have repurposed the stuffing and cranberries into new freezer-bound creations.
Fortunately, a virtuous desire for salad overwhelms me. Knowing more holidays and parties are ahead, I try to go back to the Intermittent Fasting Diet. For me that usually means eating small amounts of nutritionally dense food, combined with lots of vegetables, fruit and fiber.
Nutritionally Dense Foods
Nutritionally dense foods keep you full, but are sometimes high in calories. Nevertheless, nut and seed butters are among of my favorite foods; I just keep the portions small. In fact my most frequent breakfast choice, is peanut butter with some apple or banana on hearty toast.
Seed Butter Dressing
Another way I use nut or seed butter, is as a component of a dressing or sauce. Thinned, they can be distributed over salads and other vegetable dishes for a satisfying meal.
Seasonal ingredients make a delicious and pretty salad. My new favorite is arugula and spinach with apples, pine nuts and pomegranate topped with a tahini dressing. Here’s the recipe for a single lunch or a side dish for two:
Winter Salad with Tahini Dressing
1 handful arugula
2 handfuls spinach
½ a Honeycrisp apple
1 tablespoon pine nuts
¼ cup pomegranate seeds
11/2 teaspoons tahini
1 teaspoon olive oil
2 teaspoons lemon juice
2 teaspoons Greek yogurt
Layer vegetables, fruit and nuts into a wide bowl and season with salt and pepper. Whisk olive oil into the tahini, then slowly whisk in the lemon juice and yogurt until desired consistency. Taste and adjust flavor balance if necessary.
Spread a light layer of dressing along the inside of the bowl, to avoid overdressing. Mix dressing into the salad.