Julie Buchenholz’s salad days are over.
Ever since the 33-year-old Brooklynite quit eating salads last year — swapping out greens for chicken meatballs with veggie sides, cauliflower-crust pizzas and zucchini noodles — she lost nearly 10 pounds in 10 weeks.
“It seems very counterintuitive,” says Buchenholz, who works at the Camp kids’ store in the Flatiron District. “I’m at my wedding weight now, which is unbelievable.”
For years, virtuously nibbling on a light lunch of raw leafy greens (dressing on the side, of course) was considered an essential part of successful dieting. No longer: Health-conscious New Yorkers are tossing the lettuce and mesclun for heartier bowls of cooked veggies.
Not only has their digestion improved, but they’re also losing weight.
“You don’t need to have a cold salad to be healthy,” says Tracy Lockwood Beckerman, a registered dietitian in Midtown whose clients, Buchenholz among them, have lost weight while finding new ways to enjoy their veggies. She says that some of her clients find it easier and more enjoyable to consume the three cups of vegetables she recommends at lunch and dinner if they’re cooked down.
Salad-centric restaurants are changing their menus to meet the demands of those who don’t want a raw deal. Late last year, Chopt added warm bowls of veggies and whole grains to its menu, as Sweetgreen did in 2016.