Despite the amount of desserts that I bake and feature here, the majority of the time I am eating a very healthy diet consisting of a lot of leafy vegetables, fruits and healthy fats. In fact, right now I am on a healthy cleanse (I am inspired by Bon Appétit's Food Lovers Cleanse) trying to get my body back on track. The steroid medication that my doctor subscribed must leave my body (this medicine can linger for over a month in your system), so I am trying to assist by eating very clean for at least one week, which means no added sugar, dairy or gluten, let's see how I do. Yikes! (The recipe below includes dairy, in the form of mouth-watering homemade mozzarella, this was PC - pre-cleanse. )
In order to reflect that I am excited to start a new column here titled, Clean Plate, where I will dedicate posts to not only eating healthy, but simple meals that do not take a long time to prepare. Oftentimes when it comes to eating healthy, time is of the essence, so each recipe that I share here will take this precious element into consideration. I am starting off today with a Micro Green Arugula Salad with Fresh Mozzarella that not your typical greens, yet are a powerhouse of nutrients. This salad is topped with my go to dressing for every salad - a lemony vinaigrette that features buttery olive oil, lemon juice and Dijon mustard and paired with fresh mozzarella, handmade at Caputo's here in Brooklyn.