A little crunchy, a little creamy, a tad salty and a little sweet. This Creamy Asian Salad with Raisins has the perfect yin and yang of flavors and textures.
Here I am once again with an Asian salad. I know I make a lot of these but this was one of those recipes where I needed to use up a lot of veggies before I get my next fabulous CSA installment.
In addition to this recipe I wanted to provide my update notes on Mindful Eating in my series of posts on my struggle to gain awareness with my body and not eat when I’m not hungry.
The first post was:
The next was Grab a Cup o’ Miso and Join the Chat about Mindful Eating AKA Not Eating When I’m Not Hungry
And the third; Kale and Kohlrabi Salad with Miso-Tahini Dressing and Step Number Two in Mindful Eating
Let me start with saying my goal is to be able to maintain and even lose a bit without having to count points. Truth be told, I love Weight Watchers and I love how their new program is pushing people to eat more whole and natural foods, but I’m sick of counting points. I just want to live and not obsess. I have joined and quit I’m not sure how many times over the years because I tend to not listen to my body and then I start eating more which then causes me to go back to WW. It’s such a vicious cycle. I’m hoping the mindful eating and the upcoming detox will help me break it.
I am really struggling with the snacking at night. During the day I seem to have all the willpower I need but once I get home at night I’m tired and food gives me comfort until I eat where I pass that point of comfort and continue eating until I’m FULL. I try to analyze why I keep blocking that little voice that tells me I’m not hungry but haven’t been able to figure that out yet.
Tell me, do you struggle with eating when you aren’t hungry at specific times of day? If so, what do you do to manage this?
Creamy Asian Salad with Raisins
Estim.8 generous 1-cup servings
**3 WW Pts Plus
1/4 reduced fat Veganaise (or reduce fat mayo)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp agave (or honey for non vegan)
1 tsp Sriracha (an Asian hot sauce)
1 large bunch bok choy, sliced
1/2 head cabbage, sliced
3 small heads of broccoli, chopped (even stem)
1 bunch green onions, chopped
1/3 cup raisins
2 Tbsp sesame seeds
1. Add the bok choy, cabbage, broccoli and green onions to a large bowl. Whisk the dressing ingredients together; pour over veggies. Top with raisins and sesame seeds and mix will.
Estimated Nutrition Facts
About 8 generous 1-cup Servings
Amount Per Serving
***3WW Pts Plus
Total Fat 5.7 g
Saturated Fat 0.5 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.9 g
Cholesterol 0.0 mg
Sodium 213.5 mg
Potassium 427.0 mg
Total Carbohydrate 15.5 g
Dietary Fiber 3.3 g
Sugars 6.1 g
Protein 3.7 g
Vitamin A 38.0 %
Vitamin C 112.2 %
Folate 43.0 %
Magnesium 17.0 %
Manganese 38.8 %
Thiamin 17.9 %
Update! Now in 2015 I’m so happy to say I’ve found my way to lose the hunger and obsessiveness. And it’s worked for years.
A totally simple plan. I wish I could go back in time and share this with my past self in 2011 and tell myself it would be ok. That I’d finally get it.
I’m so passionate about this that I created a 3 Day Clean Food Plan. 100% free. Click here to learn more and start your journey to freedom.