With her help Nikki Baumel from My Sweet BellyKourtney’s team shares a simple and delicious combination to incorporate into your diet.

“One way to avoid bloating is to increase your carbohydrate intake in the salad. By adding a grain such as brown rice, quinoa, or sweet potatoes to the salad, the ratio of carbohydrates to fiber becomes more balanced, thus eliminating bloating.”Nikki shares.

Materials:

  • 2 cups fresh arugula
  • 1/3 cup sweet potato (baked and diced)
  • 2 tablespoons feta cheese
  • 1/4 cup sliced ​​fennel
  • 1/4 cup sliced ​​onion
  • 2 tablespoons dried cranberries
  • Virgin olive oil
  • Salt and pepper

Implementation:

  1. Cut a sweet potato into cubes and mix with olive oil, salt and pepper.
  2. Bake at 190°C for 30-40 minutes (until soft).
  3. Use a fork to check for doneness.
  4. In a small pan over medium heat, add the fennel and sliced ​​onion.
  5. Add olive oil, salt and pepper and saute for 5-7 minutes (until they become transparent).
  6. In a medium-sized salad bowl, put all the salad ingredients and add the sweet potato pieces.
  7. Serve the salad with a little olive oil, balsamic vinegar and freshly squeezed lemon.