Herbal One Strathroy

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The Ingredient Count Test 🛒
Let's have some real talk...
Have you ever picked up a package at the grocery store...
Turned it over...

And been shocked by how long the ingredient list was?

Here's a simple challenge I use...

Count the ingredients before you buy it.

Not because every food should have five ingredients or less...

But because the shorter the ingredient list, the more likely you're eating real food.

Think about it...

🥜 Natural peanut butter?
Peanuts.
Salt.

🍓 Frozen strawberries?
Strawberries.

🥚 Eggs?
Eggs.

Now compare that to some packaged foods with 20, 30, or even 40 ingredients—many of which you've probably never heard of.

The goal isn't to fear food.

The goal is to become curious.

Ask yourself:

✔️ Why are all these ingredients needed?
✔️ What does each one actually do?
✔️ Is there a simpler option sitting on the shelf beside it?

You don't have to eat perfectly.

You don't have to throw everything out.

But if you can start choosing foods with shorter, simpler ingredient lists more often...

You'll naturally eat more real food and fewer highly processed products.

This week's Awareness Challenge:

The next time you're grocery shopping...

Pick up three packaged foods.

Count the ingredients.

Then compare them to a similar product beside it.

You might be surprised at how different they are.

Remember...

The front of the package is designed to sell you the product.

The ingredient list tells you what's actually inside.

Real Food.
Real Life.
Real Support.

Moroccan Roasted Carrot and Date Salad With Honey Dressing
Serves 4, 2 vegetable, 1 fruit, 2 1/2 fat

Ingredients
For the Carrots and Dates:
4 ounces dates, pitted and thinly sliced lengthwise
3 tablespoons olive oil, divided
1 1/2 pounds carrots, halved lengthwise and cut crosswise on the bias into 1-inch-thick pieces
3 cloves garlic, minced or pressed
1 tablespoon white vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or same weight

For the Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
Pinch of freshly ground black pepper

For the Salad:
3 ounces arugula (about 3 cups, loosely packed)
1/3 cup mixed seeds (such as pumpkin, sunflower, or sesame), toasted, plus more for serving

Directions
For the Carrots and Dates: Adjust oven rack to middle position and preheat the oven to 425°F (220°C). In a small bowl, add dates and 1 tablespoon olive oil; set aside.

On a rimmed baking sheet, toss carrots with remaining 2 tablespoons olive oil, garlic, vinegar, cumin, coriander, salt, and paprika until evenly coated and spread into a single layer.

Roast carrots, turning once halfway, until tender, 20 to 25 minutes. Carefully remove baking sheet from oven and add dates, tossing to combine. Return to oven and roast until dates caramelize slightly and carrots are lightly charred at edges, about 10 minutes. Let cool at room temperature at least 10 minutes or up to 2 hours before assembling and serving salad. (The carrots can be served warm or at room temperature.)

For the Dressing: In a small bowl, whisk together white wine vinegar, honey, and black pepper until smooth. Slowly pour in olive oil in a steady stream and whisk until emulsified.

For the Salad: When ready to serve, in a large serving bowl, toss arugula, seeds, and carrot mixture with prepared dressing until well combined. Garnish with additional seeds and serve.

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Teriyaki Tofu Bowls
Serves 4
1 Serving = 1 Protein | 2 Veg | 1 Starch | 1 Fat | 1 Condiment

Ingredients:
680g Kirkland Extra Firm Tofu (80 calories, 10g protein, 0mg sodium per 85g)
2/3 cup dry Quinoa (you will need 2 cups cooked)
2 cups frozen edamame beans
4 cups cucumber, finely diced
2 avocado, cut into chunks or slices
1 jalapeno, thinly sliced
1/2 cup Naked & Saucy Teriyaki sauce (20 calories, 2g sugar, 100mg sodium per 1 tbsp)

Directions:
Press the water out of the tofu. Prepare quinoa according to package directions. Cook edamame according to package directions. Cut the tofu into cubes. Spray pan with non-fat cooking spray over medium high heat. Add the tofu and fry until golden brown. Coat with no-salt-added seasoning of choice (garlic, black pepper, cayenne, onion powder, etc).

Assemble each bowl with 1/2 cup quinoa, 95g cooked tofu, 2 tbsp teriyaki sauce, 1/2 cup edamame, 1 cup cucumber, and garnish with 1/2 avocado and jalapeno (optional).

Variation - substitute 1 lb of chicken/salmon/beef in place of tofu. 2.8 oz cooked = 1 Protein

Chelsea did it! So can you!
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305 Caradoc St. S
Strathroy- beside Dairy Queen!

Check out our Yummy Berries & Cream Protein Shakes!
Be summer ready! ☀️☀️

Pop in, text us or call us!
305 Caradoc St. S (beside Dairy Queen) 📞 226-926-5589
Get started today and be at your goal before Summer Ends! ☀️
Amazing programs, products & accountability!

Pop in, text us or call us!
305 Caradoc St. S (beside Dairy Queen) 📞 226-926-5589
Get started today and be at your goal before Summer arrives!
Amazing programs, products & accountability!