The Healthy “Fat Salad” a Functional Medicine Doctor Loves to Eat for Lunch
"I've learned how to make amazingly delicious meals really simply," said Dr. Hyman at April's Well+Good's TALKS in New York City. His choice lunch is "fat salads," a bed of greens piled with ingredients that contain omega-3s and other healthy fats. After piling a plate high with spinach, kale, or another leafy green, he adds avocado (duh), a sprinkling of nuts, a can of wild salmon, olives, and a drizzle of olive oil. When in doubt, just add "a lot of good fats and protein," says Dr. Hyman.
If you're a vegetarian, you could nix the salmon in favor of nature's multivitamin (eggs!) for a boost of protein. Or, if you follow an entirely plant-based diet, you could roast a can of chickpeas and sprinkle them over your midday meal like legume croutons. It's totally up to you.
No matter the melange of ingredients, take solace in the fact that the fats on the end of your fork are about to bestow you with all their nutritional gifts. Other experts agree with Dr. Hyman's love of the nutrient: Not only will they boost your brain power, they're also known to keep your blood sugar levels stable (and thus keep you fuller, longer), Rebecca Shern, RD, previously told Well+Good. Who knows what the next-gen of salads will look like. For now, let's live in the avocado-rich moment.
Previous Well+Good TALKS covered the juicy topics of sex and CBD.
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