Easily Add More Raw Veggies to Your Lunch: Garden Salad with Simple Dressing

Last summer, my husband and I traveled to Panama, so I could work with my partner-in-crime, Mayi, in person. We filmed a BUNCH of videos and took professional pictures.

Like any girl would, I wanted to look my best for the photos and video.

Leading up to our trip, my husband and I put ourselves on a “diet.” It wasn’t really a diet.

It only had one rule: At least half of our plates {for each meal} had to be covered with raw veggies.

Breakfast was easy, because we already had a large glass of green juice first thing in the morning. For lunch, we usually had a salad and something else. And, for dinner, we tried to get creative so we wouldn’t get bored with salads.

I lost about ten pounds and Kris lost about fifteen within a month and a half.

It was easy to stick with it, especially because it was such a simple plan. Even when we ate out, it was pretty effortless. We’d both order a large salad and then split something else like a veggie stir fry.

Nowadays, for lunch, we’re trying to get back to that plan. I’ll usually throw together a garden salad with whatever veggies we have and a simple dressing of olive oil and balsamic vinegar. Then, I’ll season it with salt and pepper. It’s yummy and neither one of us feel deprived because we usually have something else with it like soup, vegan grilled cheese, or veggie quesadilla.

We both stay full longer and feel healthier when we incorporate more raw veggies into our daily meals. If you’re looking to lose a little weight for summer, try filling half your plate with raw {or sometimes cooked} veggies and see if that doesn’t help you drop a bathing suit size.

Ingredients in the salad above: Romaine lettuce, cucumber, cherry tomatoes, avocado, green pepper, mushrooms, broccoli, extra virgin olive oil, balsamic vinegar, salt and pepper