Part of the thrill of travelling is leaving creature comforts behind and switching up the routine, especially when it comes to food. As a type 1 diabetic, this means curve balls galore and getting a daily dose of greens in unfamiliar forms. Such as grilled cactus on my recent trip to Central America…I’ll be honest, it was actually pretty tasty!
Now that I’m back home to organic spring mix, the old faithful salad ritual returns. No matter how much you dress them up, salads can get a little lackluster over time. Particularly in colder climates when a crisp summer berry salad just doesn’t hit the spot.
So if you ever find yourself bored with mundane lettuce medleys, here are a few ways to slip in some extra green goodness…
SMOOTHIES: Although green juicing is the purest way to go, smoothies can also pack a full leafy green punch. Try adding a handful of chopped kale or spinach to your fruity smoothie mix for a perfect camouflage of greens. Baby leaf varieties leave even less of a trace when blended.
Here is my Secret Garden Smoothie recipe:
1/2 cup of chopped baby kale
1/2 cup of chopped baby spinach
1/2 cup of frozen blueberries
2 tbsp of chia seeds (pre-soaked if time allows)
2 tbsp of hemp seeds
1 cup of unsweetened almond milk
Pulverize all ingredients, enjoy and watch out for any rogue leafy particles!
GREEN INFUSED WATER: Want a glass of DIY spa water? For a hydrating boost, just add a few cubes of alkaline-rich cucumber to your home jug of water and let it soak for a couple of hours. Throw in some diced ginger, lemon, and mint for an even cooler H2O infusion. Better known as my mom’s sassy water.
VEGGIE PIZZA: A lettuce pizza doesn’t sound very appetizing, but kale lays a nice frilly base on pizza crust. If you don’t have time to make your own, I recommend Udi’s gluten-free crust – although only partially plant-based/diabetic-friendly with egg whites, evaporated cane sugar & corn syrup solids (could be worse, right?). If you love a colourful crunchy homemade pizza, adding more veggie toppings always does the trick. Top it off with some Daiya dairy & soy-free ‘cheese’ and savor even more plant goodness.
ZUCCHINI PASTA: A true con artist to taste buds, this clever pasta alternative acts like the real deal, especially when masked in an heirloom tomato sauce or almond avocado pesto. It’s also relatively easy to create your own fresh zucchini fettuccine ribbons with a mandoline or a grater. Check out this good looking recipe for Butternut Squash Lasagna With Zucchini Noodles from Mind Body Green…it’s raw, vegan, and totally gluten-free!
DESSERT: I tend to go for the savory rather than sweets, but if I come across a diabetic-friendly, gluten-free dessert that actually tastes sweet, it’s on. And if this elusive dessert happens to be layered with greens, even better! Take a peek at these 7 Delicious Desserts Made From Vegetables via Huffington Post. With a little swapping in of stevia extract and gluten-free flour, my next dessert experiments might warrant another post.
Got any more covert ways to sneak in your greens?