June 24, 2025 • 14 mins
Okay, real talk - if you find yourself thinking "I know I need to eat more greens, but salads are boring," this episode is about to change your life!
We get it - we used to be the "I ate my side salad with ranch" people too. We literally thought that was what salads were supposed to be, so no wonder we weren't excited about eating our greens...
But here's the thing - when you're trying to lower cholesterol naturally, lose weight and keep it off, escape low energy, and finally feel good so you can fully enjoy life - eating more whole plants isn't optional.
And the key? Learning the way to make it enjoyable and doable with real life so you'll actually want to stick with it long-term.
Here's what we're sharing with you today:
- Why your "light" salad leaves you reaching for snacks an hour later (and how to fix it)
- The store-bought dressing trap that's keeping your salads bland (plus our 5-minute homemade solutions)
- How to get that satisfying crunch without the unhealthy additives that are keeping you stuck in health struggles
- Why you're in an ingredient rut and how to break free with the flavor inspiration that changes everything!
This episode is perfect if:
- You're tired of forcing down boring salads in the hopes of "getting healthy"
- You want meals that actually satisfy you for hours
- You're ready to ditch those mystery-ingredient dressings that don't even taste good
- You want to feel excited about healthy food instead of deprived
We're sharing the 5 exact strategies we use in our own kitchen every single day - the same methods we teach our Alumni who've gone from salad-avoiders to people who genuinely smile when they eat their greens.
These aren't complicated chef tricks. They're the simple, sustainable changes that will have you actually looking forward to your next salad.
Ready to transform what you think about salads? Let's dive in!
💃🏻 Ready to learn how to actually enjoy eating whole plant foods so you can finally feel great and fully experience life? Inside Accelerator, we'll take you by the hand & walk you step-by-step through our proven 5-Step WFPB Framework so you can heal naturally & actively live your God-given dreams. Join the Waitlist Here... the Doors are Opening Soon!
🎁 Not yet a member of our FREE plant-based community, PIE? Once you're on the inside, every single podcast episode becomes searchable for you. 😲 Join the family to gain the plant-based encouragement, real health-changing ideas, and sustainable plant-based inspiration you've been praying for! 💕
🥣 Grab our Cookbook Bundles (and snag the incredible Bonuses today) to learn the simple way to make whole food plant-based eating quick, enjoyable, and sustainable.
🤔 Wondering what's in our new Thrive Cookbook? Click here for the inside scoop!
Please subscribe & give the show a 5-star rating on Apple Podcasts, Spotify, or other podcast providers. And don’t forget to share it with a friend for inspiration!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Anita (00:00):
Well, hey there sunshine.
Welcome to another episode ofPower on Plants, where we're
making plant-based living simple, sustainable and absolutely
delicious, so you can stop beingheld back by a body that
doesn't feel good and startfully living.
I'm Anita, a nurse, certifiedintegrative nutrition health
(00:21):
coach, and your plant-basedmentor and friend.
Jarrod (00:24):
And I'm Jared, a physician assistant and
certified lifestyle medicineprofessional, and we are so
excited you've joined us todaybecause we're tackling one of
the most common struggles wehear from our community.
Anita (00:34):
Oh my goodness.
Yes, if I had a dollar forevery time someone had said to
me Anita, I know I need to eatmore greens, but salads are
boring I'd probably have enoughmoney to buy a lifetime supply
of organic kale.
Jarrod (00:48):
And you know what?
I totally get it.
I used to be that guy whothought a salad was just iceberg
lettuce, some carrots sprinkledon top and perhaps a tomato
with some ranch dressingdrizzled over the top.
Anita (00:58):
Right.
And then we wonder why we'renot excited about eating our
greens.
But here's the thing saladsdon't have to be boring.
In fact, they can be the mostexciting, satisfying and
nourishing part of your everyday.
Jarrod (01:12):
It's so true, and today we're going to completely
transform how you think aboutsalads.
We're sharing five simplestrategies that will have you
actually craving your greensinstead of trying to avoid them.
Anita (01:23):
And these aren't just theories we're sharing.
These are the exact methods weuse in our own kitchen every
single day, and the samestrategies we teach our alumni,
who are now enjoying more andmore salads with a smile.
Jarrod (01:35):
So grab your favorite notebook, because you're going
to want to write these down.
Let's dive in.
Anita (01:40):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, christ followers,
(02:03):
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers the traditionalroute.
So we dug into the research andcreated our secret nutritional
(02:24):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way.
That's realistic and deliciousso you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
(02:44):
So grab your favoriteplant-based cup of happy.
Then you're in the right place.
So grab your favoriteplant-based cup of happy, pop in
those earbuds and let's getstarted.
All right, strategy number oneand this is huge Make your
salads filling with healthyadditions.
Now, I know what some of youmight be thinking, but Anita,
isn't a salad supposed to belight?
Jarrod (03:02):
That's old school thinking.
Right there, a salad canabsolutely be a complete,
satisfying meal that keeps youfull for hours.
In fact, I think that's whatthey should be.
Anita (03:12):
Exactly, the key is adding what I call stick to your
ribs ingredients, thoseadditions that add substance and
some healthy fats to your bowl.
Jarrod (03:21):
So what are we talking about here?
Think beans and legumeschickpeas, black beans, lentils,
white beans.
These are food powerhouses thatwill keep you satisfied.
Anita (03:31):
You're making me hungry.
And do not forget about nutsand seeds.
Consider things like hemphearts and pumpkin seeds, sesame
seeds, walnuts and almonds.
These add that satisfyingflavor that your body craves.
Jarrod (03:47):
And here's something that might surprise you Cooked
grains, quinoa, brown rice,farro these turn your salad into
a complete meal.
Anita (03:55):
I also love adding leftover roasted veggies too
Last night's roasted Brusselssprouts or cauliflower, or even
potatoes.
Those make the perfect saladtoppers.
You're getting more bang foryour cooking buck when you don't
waste your leftovers and alsocreating happy variety right
inside your salad bowl.
Jarrod (04:15):
The beauty of this approach is that you're not just
eating a salad, you're eating anutrient-dense, complete meal
that happens to have a leafygreen base.
Anita (04:23):
And when you're truly satisfied after eating, you're
not going to be reaching forthose unhealthy snacks an hour
later because your body got thenutrients it needed.
Jarrod (04:34):
Strategy number two is all about the dressing, and this
one can change everything whenit comes to wanting to eat
salads.
Anita (04:41):
Oh my goodness.
Yes, If you're still buyingbottled dressings from the store
, we need to have aheart-to-heart conversation.
There are so manyhealth-sabotaging ingredients in
there.
Jarrod (04:51):
Now, we're not trying to dressing shame anyone here, but
the truth is most store-boughtdressings are loaded with oils,
preservatives and ingredientsyou can't even pronounce here.
But the truth is, moststore-bought dressings are
loaded with oils, preservativesand ingredients you can't even
pronounce.
Anita (05:00):
And they all taste pretty much the same after a while,
don't they?
That's one of the big reasonsyour salads feel boring, but
when you make your own dressings, you open up a whole world of
flavor.
Jarrod (05:11):
And it's so much easier than you think.
Some of our favorite quickdressings start with a base of
tahini, cashew cream or evenjust a little lemon juice and
herbs.
Anita (05:20):
Now, if you're sitting there thinking, okay, y'all this
sounds great, but I have noidea where to start with making
my own dressings, I've got youcovered If you want to know how
to make the easiest five-minutedressings that will have you
eating salads on repeat, likeour incredible Thousand Island,
or Better Than Ranch or BlueCheese.
Asian Peanut Sauce, chigno WaySauce, smoky Paprika and Tahini
(05:42):
Dressing.
Head over to poweronplantscom.
Forward slash cookbook and grabyour recipes today.
Jarrod (05:49):
Yeah, these aren't just any old dressings.
These are the exact recipesthat transformed how we think
about salads, and they'll do thesame for you.
Anita (05:57):
The point here is to stop eating the same old, boring
salads on repeat when there areso many amazing options that
you'll absolutely love.
I promise you, the rightdressing will change everything
for you when it comes to lookingforward to eating your greens.
Jarrod (06:11):
So don't wait, go grab the cookbooks right now at
poweronplantscom.
Forward slash cookbook.
I promise, as the officialtaste tester of the family, your
taste buds are going to thankyou.
Anita (06:22):
And that brings us to strategy number three keep the
crunch in.
And yes, I know what some ofyou might be thinking.
But, Anita, I'm trying to loseweight and get healthy, so I'm
trying to eat less bread andskipping the traditional
croutons with all the unhealthyadditives.
Listen, I hear you, but don'tskip the crunch completely.
It's part of what makes a saladreally satisfying and enjoyable
(06:44):
to eat, right?
Jarrod (06:45):
Then how can you get that satisfying crunch without
your old favorite croutons?
Anita (06:49):
Well, that's the perfect question, babe, and there are so
many ways.
One of the possibilities istaking a bit of healthy whole
grain bread, toasting it up,cutting it into little cubes,
then you just sprinkle a littlebit of your salad guilt-free.
Jarrod (07:02):
And don't forget about adding nuts and seeds.
I love adding sunflower seeds,sesame seeds, even pumpkin seeds
, to my salad.
These add incredible crunch andnutrition.
Anita (07:12):
And those are all amazing options.
Oh, and here's another favoriteBreak up a healthy dehydrated
cracker, like our delicious flaxcracker recipe, right over the
top of your salad.
It's so good.
Jarrod (07:25):
Ooh, and even sprouted.
Dehydrated buckwheat worksgreat for added crunch.
Now for those of you insideraccelerator and alumni programs,
be sure to check out thestep-by-step in the kitchen
videos where we show you exactlyhow to make these super
delicious buckwheat crunchies.
You'll find it inside modulefive.
Now, if you've not yet joinedus inside our accelerator
coaching program, why not?
(07:46):
The things we teach you on theinside are going to make all the
difference for you.
It only opens a few times ayear, so be sure to get your
name on the wait list atpowerimplantscom forward slash
accelerator so you don't missout the next time it's open.
Anita (08:00):
And now for strategy number four, one of my personal
favorites mix up youringredients and think globally.
This is where you get to beeven more creative and
adventurous with your saladadditions.
So, instead of thinking salad,start thinking bowl of
deliciousness inspired bycuisines from all around the
world Exactly.
Jarrod (08:21):
Like what if you made a Mexican inspired salad bowl with
black beans, corn bell peppers,avocado and our cilantro lime
dressing?
Or you could go Mediterranean,with chickpeas, olives,
cucumbers, tomatoes and abalsamic mustard dressing.
Anita (08:36):
Ooh, that sounds good.
Or how about an Asian-inspiredsalad with edamame and shredded
cabbage carrots and our Asianpeanut sauce?
Jarrod (08:46):
The key here is to think about flavor combinations that
you already love and translatethem into salad form.
Anita (08:52):
Oh, and don't be afraid to add fruit either.
Think about how great appleswith walnuts or berries with
spinach might taste together.
Those sweet and savorycombinations can be absolutely
incredible.
Jarrod (09:06):
This approach also means you're getting a much wider
variety of nutrients, becauseyou're rotating through
different ingredients instead ofeating the same thing every
single day.
Anita (09:16):
That's right.
This is super important foryour gut health and overall
nutrition.
Variety is truly something thatcan make all the difference,
especially when it comes toplant-based eating the
sustainable way.
Jarrod (09:28):
And that brings us to our fifth and final strategy
Make it visually appealing.
It really is true that we eatwith our eyes first, especially
when it comes to salads.
Anita (09:38):
You are so right.
Think about it.
When, instead of a boring plainold side salad, you see a
beautiful, colorful salad,Doesn't it just make you want to
dive right in?
Absolutely it does.
So you want to consider colorvariety.
The more colors you have inyour salad, the more different
nutrients you're getting and themore beautiful and exciting
(09:59):
your salad will be to eat.
Add in things like red bellpepper, orange carrots, yellow
corn, green spinach, purplecabbage, tanned chickpeas,
orange potatoes.
This really is like eating therainbow.
Also, don't just throweverything together in a bowl.
Take a minute to arrange youringredients thoughtfully.
Maybe put your greens at thebase, then arrange your toppings
(10:22):
in sections or patterns allaround the bowl.
Jarrod (10:26):
It sounds fancy, but it literally takes an extra 30
seconds and can make such adifference in how appetizing
your salad looks.
And here's something fun.
Get your kids involved.
Let them's something fun.
Get your kids involved.
Let them help arrange thecolors and make patterns.
They're much more likely to eata meal that they helped to
create.
Anita (10:41):
Plus, when you take that extra moment to make your food
beautiful, you're actuallysaying to yourself that you're
worth the effort.
You're prioritizing your numberone asset, which is you.
We're so excited for you tostart feeling good so you can
not only live a long life, but alife that's alive with
(11:02):
possibilities.
Jarrod (11:03):
So true.
Now, before we wrap up, I wantto address one more thing.
Some of you might be thinkingthis all sounds great, but I
don't have time for all thisprep work.
I hear you and I want you toknow that you don't have to
implement all five strategies atonce, and it really doesn't
have to take long at all to eatthis way.
Actually, all you need to do istake one of the salad upgrade
(11:23):
strategies that we've sharedwith you today and use it.
Start with one that resonateswith you most.
Anita (11:28):
So maybe this week you just focus on trying one new
dressing recipe, then next weekyou experiment with adding a new
ingredient, like some bakedsweet potato cubes, to your
usual salad that you don'tnormally use.
Just making small, sustainablechanges can be the start to
lasting health transformation.
Jarrod (11:47):
And remember, the goal isn't to make salads complicated
, it's to make them exciting andsatisfying, so that eating your
greens becomes something youactually look forward to.
Because when you're excitedabout your food, when it tastes
amazing and makes you feelincredible, that's when
plant-based living becomeseffortless.
Anita (12:04):
And that is exactly what we want for you the way of
eating that supports your health, satisfies your taste buds and
fits seamlessly into your reallife.
All right, sunshine, let's do aquick recap of our five
strategies for making saladsexciting.
Jarrod (12:21):
Number one make them filling by adding healthy
stick-to-your-rib additions likebeans, nuts, seeds and grains.
Anita (12:29):
And second, change up your dressings using the simple
five-minute flavorful homemadeoptions.
If you're not sure where tostart, you can grab our exact
recipes at poweronplantscomforward slash cookbook.
Jarrod (12:42):
Number three keep the satisfying crunch with healthy
options like buckwheat crunchies, dehydrated flax crackers, nuts
seeds and more.
Anita (12:57):
Number four don't get into a rut using the same old
ingredients.
Mix things up and thinkglobally for flavor inspiration.
Jarrod (13:00):
And number five make your bowl visually appealing
with loads of color.
Anita (13:05):
Now we want to hear from you which strategy are you most
excited to try next?
Leave a quick podcast reviewand let us know.
Jarrod (13:14):
And when you try any of these strategies, please share a
photo of your creation insideour free group at
poweronplantscom forward slashpie.
That's poweronplantscom slashP-I-E.
We can't wait to hear all aboutit.
Anita (13:29):
And until next time, remember you are loved, you are
prayed for for and we will seeyou again very soon.
Thank you.
Well, hey there sunshine.
Welcome to another episode ofPower on Plants, where we're
making plant-based living simple, sustainable and absolutely
delicious, so you can stop beingheld back by a body that
doesn't feel good and startfully living.
I'm Anita, a nurse, certifiedintegrative nutrition health
(00:21):
coach, and your plant-basedmentor and friend.
Jarrod (00:24):
And I'm Jared, a physician assistant and
certified lifestyle medicineprofessional, and we are so
excited you've joined us todaybecause we're tackling one of
the most common struggles wehear from our community.
Anita (00:34):
Oh my goodness.
Yes, if I had a dollar forevery time someone had said to
me Anita, I know I need to eatmore greens, but salads are
boring I'd probably have enoughmoney to buy a lifetime supply
of organic kale.
Jarrod (00:48):
And you know what?
I totally get it.
I used to be that guy whothought a salad was just iceberg
lettuce, some carrots sprinkledon top and perhaps a tomato
with some ranch dressingdrizzled over the top.
Anita (00:58):
Right.
And then we wonder why we'renot excited about eating our
greens.
But here's the thing saladsdon't have to be boring.
In fact, they can be the mostexciting, satisfying and
nourishing part of your everyday.
Jarrod (01:12):
It's so true, and today we're going to completely
transform how you think aboutsalads.
We're sharing five simplestrategies that will have you
actually craving your greensinstead of trying to avoid them.
Anita (01:23):
And these aren't just theories we're sharing.
These are the exact methods weuse in our own kitchen every
single day, and the samestrategies we teach our alumni,
who are now enjoying more andmore salads with a smile.
Jarrod (01:35):
So grab your favorite notebook, because you're going
to want to write these down.
Let's dive in.
Anita (01:40):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, christ followers,
(02:03):
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers the traditionalroute.
So we dug into the research andcreated our secret nutritional
(02:24):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way.
That's realistic and deliciousso you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
(02:44):
So grab your favoriteplant-based cup of happy.
Then you're in the right place.
So grab your favoriteplant-based cup of happy, pop in
those earbuds and let's getstarted.
All right, strategy number oneand this is huge Make your
salads filling with healthyadditions.
Now, I know what some of youmight be thinking, but Anita,
isn't a salad supposed to belight?
Jarrod (03:02):
That's old school thinking.
Right there, a salad canabsolutely be a complete,
satisfying meal that keeps youfull for hours.
In fact, I think that's whatthey should be.
Anita (03:12):
Exactly, the key is adding what I call stick to your
ribs ingredients, thoseadditions that add substance and
some healthy fats to your bowl.
Jarrod (03:21):
So what are we talking about here?
Think beans and legumeschickpeas, black beans, lentils,
white beans.
These are food powerhouses thatwill keep you satisfied.
Anita (03:31):
You're making me hungry.
And do not forget about nutsand seeds.
Consider things like hemphearts and pumpkin seeds, sesame
seeds, walnuts and almonds.
These add that satisfyingflavor that your body craves.
Jarrod (03:47):
And here's something that might surprise you Cooked
grains, quinoa, brown rice,farro these turn your salad into
a complete meal.
Anita (03:55):
I also love adding leftover roasted veggies too
Last night's roasted Brusselssprouts or cauliflower, or even
potatoes.
Those make the perfect saladtoppers.
You're getting more bang foryour cooking buck when you don't
waste your leftovers and alsocreating happy variety right
inside your salad bowl.
Jarrod (04:15):
The beauty of this approach is that you're not just
eating a salad, you're eating anutrient-dense, complete meal
that happens to have a leafygreen base.
Anita (04:23):
And when you're truly satisfied after eating, you're
not going to be reaching forthose unhealthy snacks an hour
later because your body got thenutrients it needed.
Jarrod (04:34):
Strategy number two is all about the dressing, and this
one can change everything whenit comes to wanting to eat
salads.
Anita (04:41):
Oh my goodness.
Yes, If you're still buyingbottled dressings from the store
, we need to have aheart-to-heart conversation.
There are so manyhealth-sabotaging ingredients in
there.
Jarrod (04:51):
Now, we're not trying to dressing shame anyone here, but
the truth is most store-boughtdressings are loaded with oils,
preservatives and ingredientsyou can't even pronounce here.
But the truth is, moststore-bought dressings are
loaded with oils, preservativesand ingredients you can't even
pronounce.
Anita (05:00):
And they all taste pretty much the same after a while,
don't they?
That's one of the big reasonsyour salads feel boring, but
when you make your own dressings, you open up a whole world of
flavor.
Jarrod (05:11):
And it's so much easier than you think.
Some of our favorite quickdressings start with a base of
tahini, cashew cream or evenjust a little lemon juice and
herbs.
Anita (05:20):
Now, if you're sitting there thinking, okay, y'all this
sounds great, but I have noidea where to start with making
my own dressings, I've got youcovered If you want to know how
to make the easiest five-minutedressings that will have you
eating salads on repeat, likeour incredible Thousand Island,
or Better Than Ranch or BlueCheese.
Asian Peanut Sauce, chigno WaySauce, smoky Paprika and Tahini
(05:42):
Dressing.
Head over to poweronplantscom.
Forward slash cookbook and grabyour recipes today.
Jarrod (05:49):
Yeah, these aren't just any old dressings.
These are the exact recipesthat transformed how we think
about salads, and they'll do thesame for you.
Anita (05:57):
The point here is to stop eating the same old, boring
salads on repeat when there areso many amazing options that
you'll absolutely love.
I promise you, the rightdressing will change everything
for you when it comes to lookingforward to eating your greens.
Jarrod (06:11):
So don't wait, go grab the cookbooks right now at
poweronplantscom.
Forward slash cookbook.
I promise, as the officialtaste tester of the family, your
taste buds are going to thankyou.
Anita (06:22):
And that brings us to strategy number three keep the
crunch in.
And yes, I know what some ofyou might be thinking.
But, Anita, I'm trying to loseweight and get healthy, so I'm
trying to eat less bread andskipping the traditional
croutons with all the unhealthyadditives.
Listen, I hear you, but don'tskip the crunch completely.
It's part of what makes a saladreally satisfying and enjoyable
(06:44):
to eat, right?
Jarrod (06:45):
Then how can you get that satisfying crunch without
your old favorite croutons?
Anita (06:49):
Well, that's the perfect question, babe, and there are so
many ways.
One of the possibilities istaking a bit of healthy whole
grain bread, toasting it up,cutting it into little cubes,
then you just sprinkle a littlebit of your salad guilt-free.
Jarrod (07:02):
And don't forget about adding nuts and seeds.
I love adding sunflower seeds,sesame seeds, even pumpkin seeds
, to my salad.
These add incredible crunch andnutrition.
Anita (07:12):
And those are all amazing options.
Oh, and here's another favoriteBreak up a healthy dehydrated
cracker, like our delicious flaxcracker recipe, right over the
top of your salad.
It's so good.
Jarrod (07:25):
Ooh, and even sprouted.
Dehydrated buckwheat worksgreat for added crunch.
Now for those of you insideraccelerator and alumni programs,
be sure to check out thestep-by-step in the kitchen
videos where we show you exactlyhow to make these super
delicious buckwheat crunchies.
You'll find it inside modulefive.
Now, if you've not yet joinedus inside our accelerator
coaching program, why not?
(07:46):
The things we teach you on theinside are going to make all the
difference for you.
It only opens a few times ayear, so be sure to get your
name on the wait list atpowerimplantscom forward slash
accelerator so you don't missout the next time it's open.
Anita (08:00):
And now for strategy number four, one of my personal
favorites mix up youringredients and think globally.
This is where you get to beeven more creative and
adventurous with your saladadditions.
So, instead of thinking salad,start thinking bowl of
deliciousness inspired bycuisines from all around the
world Exactly.
Jarrod (08:21):
Like what if you made a Mexican inspired salad bowl with
black beans, corn bell peppers,avocado and our cilantro lime
dressing?
Or you could go Mediterranean,with chickpeas, olives,
cucumbers, tomatoes and abalsamic mustard dressing.
Anita (08:36):
Ooh, that sounds good.
Or how about an Asian-inspiredsalad with edamame and shredded
cabbage carrots and our Asianpeanut sauce?
Jarrod (08:46):
The key here is to think about flavor combinations that
you already love and translatethem into salad form.
Anita (08:52):
Oh, and don't be afraid to add fruit either.
Think about how great appleswith walnuts or berries with
spinach might taste together.
Those sweet and savorycombinations can be absolutely
incredible.
Jarrod (09:06):
This approach also means you're getting a much wider
variety of nutrients, becauseyou're rotating through
different ingredients instead ofeating the same thing every
single day.
Anita (09:16):
That's right.
This is super important foryour gut health and overall
nutrition.
Variety is truly something thatcan make all the difference,
especially when it comes toplant-based eating the
sustainable way.
Jarrod (09:28):
And that brings us to our fifth and final strategy
Make it visually appealing.
It really is true that we eatwith our eyes first, especially
when it comes to salads.
Anita (09:38):
You are so right.
Think about it.
When, instead of a boring plainold side salad, you see a
beautiful, colorful salad,Doesn't it just make you want to
dive right in?
Absolutely it does.
So you want to consider colorvariety.
The more colors you have inyour salad, the more different
nutrients you're getting and themore beautiful and exciting
(09:59):
your salad will be to eat.
Add in things like red bellpepper, orange carrots, yellow
corn, green spinach, purplecabbage, tanned chickpeas,
orange potatoes.
This really is like eating therainbow.
Also, don't just throweverything together in a bowl.
Take a minute to arrange youringredients thoughtfully.
Maybe put your greens at thebase, then arrange your toppings
(10:22):
in sections or patterns allaround the bowl.
Jarrod (10:26):
It sounds fancy, but it literally takes an extra 30
seconds and can make such adifference in how appetizing
your salad looks.
And here's something fun.
Get your kids involved.
Let them's something fun.
Get your kids involved.
Let them help arrange thecolors and make patterns.
They're much more likely to eata meal that they helped to
create.
Anita (10:41):
Plus, when you take that extra moment to make your food
beautiful, you're actuallysaying to yourself that you're
worth the effort.
You're prioritizing your numberone asset, which is you.
We're so excited for you tostart feeling good so you can
not only live a long life, but alife that's alive with
(11:02):
possibilities.
Jarrod (11:03):
So true.
Now, before we wrap up, I wantto address one more thing.
Some of you might be thinkingthis all sounds great, but I
don't have time for all thisprep work.
I hear you and I want you toknow that you don't have to
implement all five strategies atonce, and it really doesn't
have to take long at all to eatthis way.
Actually, all you need to do istake one of the salad upgrade
(11:23):
strategies that we've sharedwith you today and use it.
Start with one that resonateswith you most.
Anita (11:28):
So maybe this week you just focus on trying one new
dressing recipe, then next weekyou experiment with adding a new
ingredient, like some bakedsweet potato cubes, to your
usual salad that you don'tnormally use.
Just making small, sustainablechanges can be the start to
lasting health transformation.
Jarrod (11:47):
And remember, the goal isn't to make salads complicated
, it's to make them exciting andsatisfying, so that eating your
greens becomes something youactually look forward to.
Because when you're excitedabout your food, when it tastes
amazing and makes you feelincredible, that's when
plant-based living becomeseffortless.
Anita (12:04):
And that is exactly what we want for you the way of
eating that supports your health, satisfies your taste buds and
fits seamlessly into your reallife.
All right, sunshine, let's do aquick recap of our five
strategies for making saladsexciting.
Jarrod (12:21):
Number one make them filling by adding healthy
stick-to-your-rib additions likebeans, nuts, seeds and grains.
Anita (12:29):
And second, change up your dressings using the simple
five-minute flavorful homemadeoptions.
If you're not sure where tostart, you can grab our exact
recipes at poweronplantscomforward slash cookbook.
Jarrod (12:42):
Number three keep the satisfying crunch with healthy
options like buckwheat crunchies, dehydrated flax crackers, nuts
seeds and more.
Anita (12:57):
Number four don't get into a rut using the same old
ingredients.
Mix things up and thinkglobally for flavor inspiration.
Jarrod (13:00):
And number five make your bowl visually appealing
with loads of color.
Anita (13:05):
Now we want to hear from you which strategy are you most
excited to try next?
Leave a quick podcast reviewand let us know.
Jarrod (13:14):
And when you try any of these strategies, please share a
photo of your creation insideour free group at
poweronplantscom forward slashpie.
That's poweronplantscom slashP-I-E.
We can't wait to hear all aboutit.
Anita (13:29):
And until next time, remember you are loved, you are
prayed for for and we will seeyou again very soon.
Thank you.
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