Winter Salad

During the colder months, its imperative that we eat appropriately for the season. Warming foods, braised meats, roasted vegetables, soups, and higher fat foods provide warmth to our body.

I love finishing my dinner with a huge salad. The abundance of vegetables and greens requires a lot of chewing and it makes me feel full and cleansed from my meal. But eating a lot of raw vegetables this time of year is not very supportive to our thermic needs. I do not want to forgo my salad and the satiety it provides, so I adjust accordingly. I include roasted cauliflower, beets, carrots, french string beans, butternut squash, and any other roasted vegetable to my salads.

Learning how to adjust your eating habits seasonally can be extremely beneficial and rewarding. Consider HOW you might improve your meals to provide you with more of what you need to FEEL better throughout your day.

Garlic & ginger provide heating qualities to the body.

RECIPE: Roasted Garlic &  Ginger Dressing

4 cloves garlic, roasted and minced 1 tablespoon safflower or olive oil 1 tablespoon lime or lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh ginger, grated

Roast peeled garlic in 325 oven for about 10 minutes.

Pulse in a high speed blender with remaining ingredients. Add 1teaspoon of raw honey, or to taste, until thoroughly combined.


Frozen ginger root is very easy to shave with a microplaner. If you try it at room temperature, it will be stringy & you will lose the delicious  juices unless you grate it over a bowl.

About Christina Hamler

I became a certified personal trainer through The National Academy of Sports Medicine (NASM) and Super Slow, a specialized strength training program. Here, I discovered specific exercise techniques that were more appropriate for my body type. My nutritional journey began when I attended The Institute for Integrative Nutrition (IIN). As a graduate from IIN, I learned how food and healthy lifestyle choices could empower me to life my life more fully.