Salads are a main stay of most healthy eating plans, however when winter time comes salads often become less appealing, in favour of comfort food.
When losing pregnancy weight, you can still enjoy salads in the cooler months, you’ll just have to be more creative with the ingredients.
Try replacing cold ingredients like iceberg lettuce, carrot, celery and cucumber, with warm, roasted vegetables. Adding raw nuts like walnuts and almonds and reduced-fat cheese like feta is also a good way to increase the protein content of salads, which will keep you feeling fuller for longer.
This recipe for a Warm Roasted Vegetable Winter Salad is high in fibre, antioxidants, vitamin C and calcium. Choose to serve it warm, or cool, as a side or as a main.
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium sized eggplant (150 grams), cut into large cubes
- 1 Spanish (red) onion, sliced into wedges
- 1 yellow capsicum, cut into large pieces
- 1 red capsicum, cut into large pieces
- 2 medium zucchini, cut into large chunks
- 30 grams pine nuts
- 50 grams shaved parmesan cheese
- 1 handful of fresh basil leaves
- 1 tablespoon dried oregano
- Cracked pepper
- Top with crumbled reduced-fat feta instead of parmesan
- Add a handful of baby spinach leaves to the salad before serving
- Replace the pine nuts with raw walnuts
- Replace the zucchini with squash
- Replace the onion with a leek
- Preheat an oven to 180 degrees Celsius.
- Take the chopped vegetables and garlic and place them in an deep oven dish.
- Cover the vegetables with the olive oil and toss to coat.
- Top with cracked pepper and oregano and cook in the oven for 45 minutes until the vegetables are soft and cooked.
- While the vegetables are roasting, add the pine nuts to a heated non stick pan and toss until golden brown. Remove from heat once they are browned.
- Once the vegetables are cooked, remove from the oven and allow to cool a little.
- Serve warm with the basil leaves and pine nuts stirred through, topped with parmesan.
Serves: 4. Calories per serve: 205
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