Having trouble eating healthy at work? Try prepping Seamus Mullen’s BAS the night before to upgrade your sad desk lunch and improve your whole day. Check out more of his healthy lunch tips here.
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Servings: 2 ServingsIngredients
Big Ass Salad •
- ½ cup Lifeway Farmer Cheese
- 3 cups mixed baby kale and radicchio
- 1 cup or 3-4 oz roasted chicken or rotisserie chicken meat
- 1 cup roasted Brussels Sprouts*
- 2 TBSP raw pumpkin seeds
- 1 carrot, cut into ribbons with a vegetable peeler
- 2 sprigs cilantro, torn
- Salt and pepper to taste
Creamy Kefir-Lime Vinaigrette •
- ½ cup Plain Lowfat Kefir
- Juice of 2 limes
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Directions
- For the salad: Mix all of the ingredients together in a big mixing bowl.
- After thoroughly mixing the salad ingredients, divide into two portions.
- For the vinaigrette: toss all ingredients in a small mason jar, shake it up, and store in the fridge until ready to be poured onto the salad.
- When ready to eat, pour half of the creamy kefir vinaigrette onto one of the salad portions.
- Sauté the Brussels sprouts over high heat the night before in olive oil with salt, pepper and a squeeze of lemon until tender, about 7 minutes
