Barre3 Body Blast Faves : DIY Yourself Salad with Cilantro Vinaigrette
The Barre3 Philippines' studio launched the 7 Day Body Blast Program 2 weeks ago and as an instructor, we were encourage to participate in it to set an example to our students/clients. This 7 day program is designed to help you shed a little unwanted weight but gain more energy. It's a schedule complete with a nutritional plan and recipes for breakfast, lunch and dinner plus recommended workout both in the studio or the barre3 online workouts http://www.barre3.com/videos/. This "Feel Good Fast Formula" is actually very simple and easy to follow. The meals were basically SSS (triple S) - Smoothie for breakfast, Salad for lunch and Soup for dinner. I'd like to share with you some of the recipes which I loved the most out of the whole program starting with this DIY Salad with Cilantro Vinaigrette. Cilantro or locally known here in the Philippines as "wansoy" happens to be one of my favorite herbs not only because it's very distrinct, very "Asian" flavor but also it's benefits. Pain and symptoms of inflammation can be quelled by the continued use of cilantro, which is known for its anti-inflammatory properties.
This recipe is taken from the Barre3 website :
INGREDIENTS AND PREPARATION:
Choose at least 3 different kinds of salad lettuces: arugula, belgian endive, butter lettuce, cabbage (red, green napa, savoy), curly endive, dandelion, mesclun, mizuna, mustard greens, radicchio, red leaf, lettuce, romaine, spinach, watercress.
Top with at least 4 different fresh veggies: avocado, beets (steamed or grated raw), broccoli (raw or gently steamed), carrots, celery, cucumber, fennel bulb (chopped or sliced), herbs (chives, parsley, oregano, mint, cilantro, dill), radishes, seeds (raw sunflower, pumpkin, or sesame), snap peas, spring onions, sprouts.
Choose at least one good protein source: chicken, fish, hard boiled , egg, legumes, nuts or seeds.
CILANTRO BALSAMIC VINAIGRETTE DRESSING
INGREDIENTS:2 garlic cloves, peeled
1/2 cup cilantro
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
1 cup olive oil
juice of half a lemon
1. Add all ingredients to blender and pulse to blend.
2. Taste and add more lemon and salt.
* Makes enough dressing for the week!
Eat your greens,