This Saturday, you are invited to our Park Slope store’s 1 year anniversary! To celebrate, we are offering 50% off smoothies and soups*, complimentary face painting, and FREE basic stroller cleaning from Clean Bee Baby. In addition, 15% of all sales will be donated to New York Methodist Hospital’s Spirit of Women program. Stop by this Saturday to enjoy the festivities!
Laura Pensiero, our Chef and Registered Dietitian, ate Just Salad every dayfor lunch and dinner for two weeks, creating her own #ChefLauraChallenge. Check out her first entry to learn more, and keep reading below to see how she did!
Reflecting on my journey through the Chef Laura Challenge, I’ve had my ups and downs, but in the end, I have learned so much AND seen great results.
Let’s start with the challenges. By the end of the first week, I felt maxed out on salad. I’m convinced this would have been a lot easier during the hot weather months when salad feels more natural, but in the dreary February month, salad definitely doesn’t feel comforting or nourishing enough. Luckily, with all of the salad and menu varieties at Just Salad, I can’t say that I’m limited in options. I’ve mixed my lettuces between dark and light, blended low-fat dressings and even switched it up with some soups, such as the Vegetable Split Pea.
From there, I’ve learned that having a plan is fundamental in being successful. At first, I was going to Just Salad slightly hungry and without a plan. Half-way through the challenge, I started mapping out my salads online with Nutritionix, rather than calculating while in line at the store. A ‘plan’ is providing more balance and tampering down any anxiety about balance. I also determined that protein is essential! By doubling my protein at lunch, I felt fuller longer and my cravings for unhealthy snacks was greatly reduced.
I’ve also realized that slow eating is key. Eating slowly allows you to be more conscious or mindful and increases the response of hormones that let us know we’re satiated. Take time to chew your food, and appreciate the nourishment!
And now for the results…drumroll please!!
In just two weeks of walking more, hydrating more, and eating with a plan… I’ve lost 8.2 pounds and 7 inches in total! The funny thing is, I knew all of the nutrition tips and tricks prior to the challenge. However, by being proactive in these 2 weeks, and acting on my knowledge, I’ve seen results and feel great! These past 2 weeks were a great “jumpstart” to my lifestyle change. I want you to keep in mind that two huge salads per day is sustainable only in the short run, but is a great way to jumpstart into healthy eating, break bad habits, and learn from the challenges it poses. That said, the variety at Just Salad helps keep it interesting!
Thank you so much for following on my journey. It’s amazing how simple changes I’ve made (through eating at Just Salad) can yield great results! In two weeks, I will be sure to update you all with how things are going post-#ChefLauraChallenge. (Let’s just say, I plan on incorporating everything I have learned + I bought a spinning bike to stay active no matter the season!)
Until then, keep on eating healthy!
Chef Laura Pensiero
Questions about the #ChefLauraChallenge? Tweet us @justsalad! We’re happy to ask Chef Laura any questions.
This March, we are super excited to offer Frava for only 99¢!
What is Frava? Frava is real fruit juice infused with natural caffeine (Fruit + Java = Frava!). A natural, clean alternative to traditional energy drinks, we carry Frava in four flavors: Peach Mango, Pomegranate Acai, Pineapple Orange, and Cranberry Orange. To receive the promotional price, simply show your loyalty card to the cashier or order online.
- Team Just Salad
PS: Last week we launched the VIP Blue Bowl into outer space! Check out our video and enter our first contest (ending tomorrow!).
Laura Pensiero, our Chef and Registered Dietitian, is taking over our Instagram and Twitter accounts for her two week #ChefLauraChallenge. Read below to learn more, get in shape and win some cool prizes!
First off – let me introduce myself: My name is Laura Pensiero, and I am the Chef and Registered Dietitian for Just Salad. You may have seen me on the Just Salad Video or viewed the “Chef Laura Shrines” displayed at each store.
Today, I am thrilled (and, I must admit, a little nervous) to announce my Two Week Get Fit Challenge.For the next two weeks,I will eat Just Salad for lunch and dinner. Having been about two sizes smaller for most of my life, I decided it was time to make a change. I’m over 40. I’m not eating the way I should. And right now that extra 10 lbs to 15 lbs is not going to budge without some definite effort. It may not seem like a lot of weight, but it’s bothersome. Maintaining a healthy diet and exercise routine will help anyone feel great both physically and mentally.
Spending most of my time in Upstate New York near my restaurant and catering company Gigi Hudson Valley, I am very excited to devote the next two weeks to this challenge and fully immerse myself in the Just Salad culture. If you see me in-store, please be sure to say “Hello!”
Why am I doing this?
I realized that I am not doing the things that, as a nutritionist, I tell my clients to do. As a Registered Dietitian (RD), my job is to teach healthy living and I need to practice what I preach. Plus, I would have a fabulous wardrobe if I lost 10 lbs. Even though I am a RD, my schedule is demanding and I struggle to eat healthy consistently, just like many of you.
What’s the plan?
I am going to eat Just Salad every day for lunch and dinner. (Hopefully, I won’t get sick of salad!) In order to maximize the results in the quickest amount of time, I plan on filling my diet with lots of vegetables and lean proteins and minimizing carbs except for some of the high fiber ‘super foods’, such as wheat berries, quinoa, lentils, and edamame, that we offer at Just Salad.
Walking is a huge part of my plan. In addition to working out with Exceed Physical Culture, I am going to walk everywhere I possibly can. Living in the countryside, you do not realize how walking everywhere helps keep you in shape. Rather than walking around all the time, I get in my car and drive, especially in the winter.
Follow me! Accompany me along my journey to lose a few pounds, and maybe lose a few yourself. I will be posting live updates and nutrition tips on Twitter and Instagram, “taking over” Just Salad’s accounts. Please feel free to ask me questions or provide some encouragement with #ChefLauraChallenge. (Use #ChefLauraChallenge on Twitter or Instagram and you will automatically be entered to win cool prizes like our 2014 VIP Bowl!)
This February, we’re excited to feature BEANITOS for only 99 cents!
What are BEANITOS? Made using whole black or pinto beans, these tortilla style chips are corn and gluten free and contain at least 4g of protein and fiber in each serving. We carry Beanitos chips in three flavors: Restaurant Style (White Bean w/ Sea Salt), Nacho Cheese, and Chipotle BBQ. To receive the promotional price, simply show your loyalty card to the cashier or order online.
Have you tried our Warm Rustic Grain Bowl yet? If not, you’re missing out! We start with a mix of Quinoa, Lentils, and Wheatberries, and combine it with Italian flavors like our Roasted Tomatoes and Kale-Pesto Vinaigrette. Switch it up and #GOGRAIN next time you stop by!
With the recent #polarvortex and snowstorm, stay warm this season with our $2.99 Soup & Salad combo! In-store only, add a small soup to your salad or wrap for only $2.99. Stay toasty with Chicken Noodle, Veggie Split Pea, or our rotating weekly special (this week it’s Red Lentil!).
Rather than create a traditional pesto, we amped it up a notch and added KALE to our NEW Kale-Pesto Vinaigrette (plus, we ♥ kale!). Homemade in the Just Salad Kitchen daily, this new dressing pairs well with any salad – especially our new Warm Rustic Grain Bowl! Learn how you can make it at home with Chef Laura’s recipe.
Ingredients 2 cups blanched kale leaves [6 cups raw needed]*
2 loosely packed cups chopped raw kale leaves
2 garlic cloves
1 teaspoon Dijon mustard
Fresh juice from two medium lemons (2 to 3 tablespoons)
1/3 cup stock (chicken or vegetable) or water
1/3 cup grated Grana Padana or Parmigiano Reggiano cheese
1/4 cup slivered almonds or pine nuts, toasted** [optional]
1/2 cup extra-virgin olive oil salt and freshly ground black pepper
* Blanching kale reduces bitterness and softens thick greens. Stir the leaves into boiling salted water for a minute or two, drain and then immediately run under cold water.** To toast nuts: In a dry, medium, non-stick skillet, cook over medium heat, tossing or shaking pan often, until lightly browned and fragrant.
Directions 1. Combine the cooked and raw kale, garlic, mustard, lemon juice and stock or water in a food processor, and pulse until chopped.
2. Add the cheese, almonds or pine nuts, if using. Pulse again to combine.
3. With the motor running, drizzle in the olive oil.
4. Taste the dressing and season with salt and pepper. Add a touch more water or stock, if necessary, to thin to desired dressing consistency.
Want to start 2014 off right? Establish healthy eating habits with a regular lunch routine, like 99 cent ZICO + your favorite Winter Seasonal Salad. Be sure to take advantage of 99¢ ZICO all month long in three flavors: Original, Chocolate and Mango. To receive the discounted price, just show your loyalty card at checkout at any of our NYC stores.
Happy New Year everyone!
- Team Just Salad
PS: This promotional offer only applies to in-store orders and does not apply to delivery or pick-up orders.