Although health experts squabble about just about everything, there is one thing every health expert worth his or her salt agrees about—that we should all eat more fresh green vegetables.
Conventional wisdom says that we should “eat more fruits and vegetables” to boost health. But they’ve got that in the wrong order. Fruits are a nice treat, but best enjoyed in moderation if you’re looking to lose fat.
Fresh non-starchy veggies are a fat-burner’s best friend. But eating them doesn’t have to be a chore.
Raw veggie addiction is a real thing. I crave greens every day and get cranky without them. That’s where you want to be. Push through the first few days of salad eating until you’re hooked.
Here’s what Tribe members are saying:
Wesley– Victory!!!! After 5 weeks of low to no carb and sugar free eating I am officially off of my 2 diabetes medications!!!! We are what we eat! Yahooooo
Nicholas– Hey Tribe! I just wanted to check in after week 1. I lost 12.1 lbs and my wife lost 7.8 lbs. This without exercise! If I can do if, so can you.
Sue– Just wanted to thank everyone for being so supportive. I’ve always felt alone when I have tried to eat better and it seems like no-one ever understands. This support is just what I needed to stay on track.
Jenn– After weeks of only losing .2, .6, .4 with Weight Watchers….My first full week on The Wild diet and ☆☆I lost 4 lbs☆☆ with only exercising once! Plus I have PCOS, Hashimotos, and Endometriosis!!! THE SCALE MOVED!!!!! I can NOT wait to add more exercising in daily and see what the new week brings!
Wait, there’s MORE! We are excited to announce that Tribe members also get a new 30-Day meal plan every month! That’s 30 days of delicious recipes with step-by-step instructions and full-color photos.
Fat-Burning Chef Salad
Prep time
10 mins
Total time
10 mins
Author: Abel James
Serves: 2
Ingredients
Salad
1 big bunch of red or green butter lettuce
4 boiled eggs
4 slices of organic Canadian bacon (or smoked ham)*
4 slices smoked or roasted turkey breast*
1 cup halved grape, cherry, or cocktail tomatoes
1 cup sliced or chopped cucumbers
½ cup sliced or shredded grass-fed sharp cheddar cheese (like Kerrygold)
Italian Dressing
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried Italian seasoning
Pinch garlic powder
Pinch sea salt
Black pepper to taste
Instructions
Place all Italian Dressing ingredients in a mixing bowl and whisk with a wire whisk until smooth. Set aside. (Alternately, place them in a mason jar with lid and shake.)
Rinse and dry the lettuce. Tear or chop it into large chunks and place it into a big bowl or plate.
Quarter the eggs and lay them on the salad.
Slice the Canadian bacon and turkey slices into thin strips. Toss them onto the salad. Add the cucumbers, tomatoes, and cheddar cheese.
Drizzle with Italian Dressing and serve!
Notes
*No sugar or nitrates/nitrites added. Organic, pastured if possible. Or use leftover cold meat.