Most people can think of a dozen carbs they’d love to inhale if calories, and well, carbs, weren’t a factor. Pizza, a sub sandwich or a big bowl of pasta, maybe? But, it doesn’t take a genius to know the difference between good carbs and bad carbs. Or perhaps more accurately, the AMOUNT of carbs. As Chalene says in the new 131 Method book, “Carbs aren’t the problem, it’s our over-consumption of carbs that’s the problem.”
The hallmark of the 131 Method lies in diet phasing, which basically means, eating in a way that discourages homeostasis (that place at which your weight stalls and gets stuck). Becoming metabolically flexible is as easy as changing up the macro-nutrient ratios you eat, in phases. So, this beet and kale salad works in the Renew phase of the 131, providing healthy carbs. In Renew, high carb days are cycled within the week with high fat and high protein days, which keeps the body guessing. This phase only occurs after the other two: Ignite and Nourish. The result is a body that burns carbs for fuel rather than storing them. Enjoy!
To learn more abut the 131 Method, click here.
Be sure to leave us a comment about your favorite phase of the 131!
Beet, Quinoa and Kale SaladPrint Recipe
- 8 loose cups (180g) chopped kale, stems removed
- 1 cup cooked and cooled quinoa
- 1 large beet, scrubbed and grated
- ½ cup shredded carrots
- 1 green apple, cut into matchsticks
- 1 green onion, chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Massage kale leaves with 2 teaspoons of the olive oil in a large bowl. Toss with the quinoa, beets, carrots, apple and onion.
- Whisk remaining oil, lemon juice, honey, mustard and salt and pepper together, then toss with the salad.
- For a heartier meal with added protein, try adding cooked tempeh.
Calories: 252 | Protein: 6g | Fat: 8.5g | Carbs: 42g | Fiber: 5.5g | Net Carbs: 36.5g