By Joe Cross
If you’re keeping up with me on Facebook, twitter and Instagram, then you probably know that for the back week of September and all of October, I’m staying in Long Island, New York at a place called the Hamptons. It’s beautiful and I feel very lucky to be here to really start focusing on getting back to a routine. And stay within one time zone! With a crazy travel schedule this past year I’m very grateful that I have this time to put my focus back on exercise, sleep, more plants, less sugar, no processed foods, yoga, mediation and rest….all of this while still working. I do have a second film getting ready to release on November 18th so of course there can’t be too much downtime! Planning this refreshing routine with a busy work schedule and trying to navigate a balance is not easy but I’m doing my best.
I’m about a week in and I already feel like a new person. It really is incredible how quickly the body can and does respond to a focus on these core building blocks. So be prepared for a bunch of posts over the next month as I share my progress, my favorite meals, and even some pictures of me doing some downward dog! Here’s the recipe of one of my favorite salads from the past week — even though this salad is vegan, I’m not (as you saw from the salad I ate with organic chicken), but I do love my plants and eat plenty of vegan meals.
Enjoy this delicious salad that my nutritionist, Kristen DeAngelis, crafted in the kitchen.
1. Wash all produce well.
2. Remove kale leaves from stems and tear into bite sized pieces.
3. Shred cabbage and chop red onion.
4. Add all salad ingredients into a large bowl.
5. Combine on dressing ingredients in a small bowl and whisk until well combined.
6. Drizzle dressing over salad then toss well until evenly coated. Serve and enjoy like I did!
Trans Fat: 3.5g