Healthy Living: An Energy-Boosting Salad for Winter

If there's one thing I've realized as I've gotten older it's this: food has a lot to do with my energy level. Obviously, sleep does, too, and a host of other factors, but what I eat is a big part of the equation. For years, my low-energy solution was a coffee and some sort of sugary baked good (more than likely a chocolate chip cookie). The only problem was, after the sugar rush, I immediately felt miserable as my energy–and mood–crashed.

Recently, as we've been trying to eat more healthfully, I've been paying attention to blood sugar levels. Instead of eating three big meals a day, I'm eating smaller meals, packed with vegetables and fruits and proteins. And my snacks in between–rather than cookies or pastries–usually consist of roasted almonds or sprouted toast with avocado or a piece of fruit with some almond butter. I'm realizing that the more steadily I eat, the more energy I have. And most importantly of all, the less sugar I eat, the better I feel. Period. As a former sweets ADDICT, it's amazing that I can admit this. But I really love the way I feel without it, so bring on the nuts, fruits, and veggies!

One of my favorite things as a cook is to throw together a meal based on what's inside my fridge. (I know, I know...for some people, that's your worst nightmare!) I like the challenge and actually, some of my best dishes have been inspired this way. I went scavenging in my fridge the other day, and found a bag of baby spinach, some roasted chicken breasts (cooked the day before), some leftover quinoa, and some chickpeas. And given that citrus fruits are amazing right now–especially my favorite, Cara Cara oranges–I threw in a couple of oranges for good measure. I tossed it all together, along with a tangy vinaigrette made with white Balsamic vinegar, and the result was a salad as beautiful as it was flavorful. And best of all, I felt like a million bucks afterward. I'll take feeling this good over a cookie any day.

SPINACH SALAD WITH QUINOA, CHICKEN, CHICKPEAS AND ORANGES

Serves 4 to 6

2 oranges (I especially love Cara Cara)*
6 ounces baby spinach (about 6 cups)
3/4 cup cooked quinoa, cooled
1/2 cup chick peas, drained and rinsed
2 chicken breasts (roasted or grilled), thinly sliced
2 tablespoons white Balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste

Using a sharp knife, cut off the ends of each orange so they can sit flat on a cutting board. With smooth, downward strokes, cut the skin off the orange in sections, so you are removing the white pith and can see the orange flesh beneath. Once the skin is removed, pick up an orange and hold it over a large bowl. Carefully cut each section out of the orange in between the membranes, so you're just getting the fruit and none of the pith or membrane. Let each slice drop in the bowl (along with the juices); repeat with the other orange. Discard the peels and the membranes.

Add the spinach, quinoa, chick peas, and chicken to the oranges; toss gently to combine.

In a small bowl, whisk together the white Balsamic vinegar and olive oil until smooth; season with salt and pepper to taste.

Drizzle the vinaigrette over the salad and toss to combine. Season the salad with additional salt and pepper if you'd like.

SERVING SUGGESTION: This salad is delicious with avocado slices, thinly sliced red onions, or crumbled ricotta salata or feta. Or serve with avocado toast: smashed avocado mixed with lemon juice, sea salt, and red pepper flakes on toasted whole grain bread.