Not all salads are created equal

I have always been a fan of salad. It can be a great meal or something on the side. It can be filling and healthy. And it can also be unhealthy.

Some salads are so loaded with calories and fat you might as well order a cheeseburger.

If you are ordering a salad to have a healthy meal choose wisely.

(If you don’t care and just really want that Buffalo bleu cheese salad because it tastes amazing and is super unhealthy then order it, just don’t order it too often. One of my many guilty pleasures.)

At work we have an amazing salad bar with so many healthy (and some unhealthy) options. When making my salad at work I focus on making it filling and healthy. I try to make sure my own made salad has at least three items that are high in protein.

High-protein items at our salad bar vary, but these items that can be found on any given day: garbanzo beans; at least two kinds of cheese; hard boiled eggs; kidney beans; tofu; tuna, chicken; black beans; and I am sure there are some items I am forgetting.

If you want to order a healthy salad … Continue reading

March Monthly Challenge: Greens and push-ups

Go Fit Girl!’s March Monthly Challenge comes to you from your fellow readers.

I asked for input from my readers on the February Monthly Challenge Facebook event page and got some great comments and ideas.

It’s March and that means St. Patrick’s Day and March Madness. (Go Cats! Grrrooowwwwllll!)

Nutrition: Going with a mixture of the two “holidays” that take place in March, we are gonna call the nutrition challenge the Getting in your Leafy Greens March Madness.

According to the Healthy Eating page on the San Francisco Chronicle website, sfgate.com, we should eat at least three to four servings of dark green leafy vegetables each week. The article lists some green leafy vegetables: spinach, romaine lettuce, broccoli, collard greens, kale, mustard greens, bok choy, turnip greens, dark green leafy lettuce, watercress and mesclun.

Green leafy vegetables have a number of essential nutrients, including fiber, calcium, iron, vitamins A and C and folate, and may lower your risk for chronic health issues.

If the green leafy is raw a serving is 1 cup, if it is cooked a serving is 1/2 cup.

When doing my research I saw a lot of hits stating that eating green leafy veggies can … Continue reading