All About Balance Carrot Salad Recipe

Detox, sober January, weight loss, gym memberships. . . my blog inbox has been completely inundated with press releases this week, and I have tossed all of them. I’m not one for extremes, especially when they all hit me at once. I am a firm believer that you can eat, drink, and be merry and also maintain a healthy balance.

Our lives haven’t changed much since the holidays, except for the fact that we have tried to work in more movement, more veggies, and a little less wine. Manageable improvements I can fully support.

This carrot salad is the perfect counterpart to a rich roast or some ginger beer pulled pork. It’s bright, tangy, and full of nutrition. It’s also great on its own or with some chickpeas and goat cheese for a little something extra. This salad is a reminder that healthy can be easy to integrate into a lifestyle and it never has to be all or nothing.

Ingredients

2 cups shredded organic carrots

1 cup toasted pumpkin seeds

1 cup dried cranberries

1 large shallot, diced

1/2 cup organic apple cider vinegar

black pepper to taste

Mix it all up and chill.

This salad is as easy as it gets, it lasts for several days, and it’s really yummy.

Have you made any diet/exercise changes in 2015?