Happy first week of 2017!
I am back after a much-needed break back home in California. It was so nice to be with family after not seeing them for months now that I live on the east coast. I enjoyed seeing San Francisco dressed up for the holidays, watched the Golden State warriors live and win a few games on our home turf and baked 10 dozen cookies for neighbors and friends.
I am so excited about the partnerships and TV segments already planned for the new year! I also look forward to expanding my team. This is going to be one of the most exciting and busiest years yet.
Many of us make New Year resolutions to eat healthier but don’t follow through because it feels more like punishment than a lifestyle.
Here at Nutrition By Mia, I believe in making feasible changes that are easy to implement each and every day. Throughout this month and later this week I will be sharing some ways to make 2017 a little bit healthier.
Today I am sharing my lemon tahini chickpea salad which is perfect for those of us trying to go more plant-based in the new year. Chickpeas are a good source of plant-based protein and are also high in fiber which helps with digestion and elimination. Lemon and tahini make the creamiest, decadent dressing for this salad and of course you can’t leave out the in-season pomegranates for antioxidants.
I hope you enjoy and don’t forget to share your 2017 creations with me on Insta!
Lemon: Lemons have powerful antioxidant capacity due to the the citric acid that neutralizes free radicals linked to aging and disease. They also aid in the absorption of nutrients by dissociating them from anti-nutrients like phytates and increasing their bioavailbility in the body.
Cauliflower: Cauliflower supports the body’s natural detoxification systems. Their phytonutrients help to activate enzymes in the pathway that help rid unwanted toxins while their array of antioxidants combat the aging and stress of our cells.
- 3 cups power greens
- 1/2 cup chickpeas, cooked
- 1 cup cauliflower, chopped
- 1/2 cup zucchini, chopped
- 1/2 cup sweet potato, chopped
- 1 tbsp coconut oil
- 1/4 avocado
- 2 tbsp pomegranate seeds
- 1/4 cup tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- Salt and pepper to taste
- Water to thin
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Coat chickpeas, cauliflower and zucchini in avocado oil and lay out on baking sheet.
- Bake for 20 minutes.
- In a medium bowl, combine dressing ingredients throughly.
- Add leafy greens to a bowl and top with roasted veggies and chickpeas.
- Top with sliced avocado, pomegranate seeds and dressing