Starting My Intentional Journey: Balance, Flavor, and Mediterranean Inspiration + A Yummy Shaved Brussels Sprouts Salad!
Lately, I’ve been reflecting on how I nourish myself—not just with food, but with intention. As an individual in recovery from an eating disorder, turned professional in the mental health and physical health fields, I strongly believe that health is not about perfection or restriction; it’s about balance, enjoyment, and finding sustainable rhythms that feel good for both body and mind.
That’s why, in collaboration with my own care team and their professional recommendations, I’m beginning a more intentional journey toward an anti-inflammatory, Mediterranean-inspired lifestyle.
No, this isn’t about giving up the meals I love. It’s about exploring new flavors, experimenting in the kitchen, and adapting my favorite recipes so they align with the way I want to feel. Think: olive oil based vinaigrettes instead of heavy dressings, fish and legumes swapped in for some red meats, fresh herbs and spices dancing into everyday dishes for added flavor.
The Mediterranean approach resonates with me because it isn’t rigid and it is more of a comprehensive way of living that is being embraced. It’s not a “never again” or “only if.” Instead, it celebrates colorful foods, heart-healthy fats, lower stress, and mindful enjoyment. There’s room for joy, for dessert, and for complex carbohydrates; things not always embraced in Western culture and diets. It’s about moderation—not deprivation. It is about embracing an overall lifestyle that supports all components of wellbeing, not just weight goals.
And honestly? I’m having fun with it. Each recipe I try feels like a small adventure, and I’m discovering that nourishing myself this way is actually delicious, energizing, and pretty empowering.
What This Looks Like in My Kitchen
I’ve started:
Experimenting with more plant-forward meals (hello, chickpeas and lentils!).
Experimenting with moving away from added sugars in my cooking and finding new ways to make foods have a sweeter taste when needed.
Brightening up dishes with citrus, herbs, and spices instead of leaning on heavy sauces.
Finding ways to give my go-to comfort foods a Mediterranean twist.
The best part? It still feels like me. I don’t feel boxed in or deprived. I feel like I’m expanding—giving myself more choices, not fewer. I am also loving that I’m beginning to feel better mentally and physically through these lifestyle changes that were identified in collaboration with my incredible care team.
A New Favorite: Shredded Brussels Sprouts & Pomegranate Salad
One of the first recipes I tried was this simple, vibrant salad. It’s crunchy, refreshing, and filled with nutrient-packed ingredients. The pomegranate gives it that little sparkle of sweetness that makes every bite feel exciting. It was family approved given I brought it to a family event this weekend!
First: Why Are Brussels Sprouts Beneficial to Your Health?
Rich in Antioxidants that can help protect cells against oxidative stress from free radicals.
High in Vitamin C which protects cells from damage and supports immune health.
Can decrease inflammation due to phytonutrients and antioxidants.
High in Vitamin K which helps the blood clot and protect against bone loss.
Great source of fiber which helps regulate blood sugar levels, supports healthy gut bacteria, lowers inflammation, boosts mood, and supports digestive health.
Note: Be sure to check with your healthcare provider before incorporating a lot of this yummy vegetable into your diet as it can worsen IBS symptoms for some, interact with blood thinners, or affect levels of iodine.
Recipe: Shredded Brussels Sprouts & Pomegranate Salad
Ingredients for the Salad
1 lb Brussels sprouts, pre-shaved or shaved in a Cuisinart food processor
1 tbsp olive oil
1 tbsp salt (I recommend starting with less and adding to taste)
2-4 slices of bacon, cooked and chopped (use more or less based on your lifestyle preferences)
1 apple of your choice, cored and diced
1/4 cup sharp white cheddar, finely grated or pre-shredded
1/4 cup pistachios, chopped, unsalted preferred
1/4 cup sunflower kernels, unsalted preferred
1/2 cup fresh pomegranate seeds
1/2 a lemon, juiced
Diced oven roasted chicken (optional)
Ingredients for the Dressing
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp real maple syrup
1/2 a small vidalia sweet onion, thinly minced
1/2 a lemon, juiced
Salt and pepper to taste
Instructions
Prepare the dressing. Add all dressing ingredients to a mason jar with a lid and shake well until combined. For a smoother texture (so the onion blends in), use an immersion blender instead.
Make the salad base. In a large bowl, combine the shaved Brussels sprouts with 1 tablespoon olive oil, the juice from half a lemon, and 1 teaspoon salt. Gently massage the mixture until the sprouts are evenly coated and slightly softened.
Add toppings. Sprinkle in the remaining salad ingredients of your choice.
Finish with dressing. Right before serving, toss the salad with the dressing until evenly coated.
That’s it! A simple, beautiful side dish that is yummy and filling.
As I keep moving forward on this journey, I’m reminding myself: it’s not about chasing “perfect.” It’s about finding food that fuels my body, brings me joy, and helps me show up with energy for the things that matter most.
Here’s to exploring, adapting, and savoring every step!
With love and appreciation,
Katherine, Quiet Comforts Blog
Learn More About Brussels Sprouts!
Confession time! We were a little too eager and ended up enjoying the salad before I snapped a final picture. What you see here is the salad pre-dressing, cheese, and apples. I added that right before serving to keep the apples from browning and the brussels sprouts from wilting. I’ll do better next time, oops!
