Food

Salad Hack 2.0

Even though I have had success with my first “salad hack,” I’m always trying to up my salad-eating game.

While at youth camp with our church last week I took advantage of the cafeteria’s salad bar and ate salad everyday. When I got home I missed that easy access salad and wanted to bring a “salad bar” to my kitchen. I started shopping for the storage container I had in mind but couldn’t find one that was just right, so like any resourceful person would do, I used what I had and…

Ta-da!

A mini salad bar that has one lid to open and fits in my fridge.

It’s just an old-school Tupperware cake-taker flipped over and filled with various Tupperware containers that I already owned.

I filled the cups with the produce that I’d bought on sale and some from the garden (as in Salad Hack #1), along with some cottage cheese, black beans, and pickled beets, and voila…lazy girl’s salad!

I’m thinking when one container is emptied I’ll refill it as quickly as possible with the same component or something new so hopefully things will always stay fresh and I’ll only have to do a total renovation every few weeks or so.

Plus, this easy access mini-bar pairs well with Salad Hack #1…just add your grain of choice!

Now go clean out your Tupperware cabinet and put those babies to use!

Praise the Lord for Tupperware. 😄

Food

Salad Hack

I’ve always been one of those people who try to outrun a bad diet.

It worked for a long time,

…but then it didn’t.

Also, I’ve always been turned off to salads I make at home.

They were just never satisfying, and definitely not tasty.

But then I became the proud owner of Shalane Flanagan’s cookbook, Run Fast. Eat Slow.

(Thanks Karen! :))

In the book she has several salad recipes that are great! I like them because they each include a different, healthy, and satisfying grain.

The only problem is I NEVER had all the ingredients in the house at the same time…and if I had only a few they’d be rotten in the produce drawer of my fridge before I could get the remainder. Sigh.

However, I found that if I keep the grains in stock at home, give up on sticking exactly to the recipe, and each time I go to Ingles or Aldi make a run through the produce aisles, grabbing what’s on sale at the time, including a lettuce or kale, then I’m always ready when lunchtime hits.

{To make things even easier my friend let me use her instant pot so I can have my grains ready within 15 minutes… cause when I’m ready to eat, 15 minutes is about as long as I’m willing to wait! (No one likes a hangry mama.)}

Here’s what you need to keep your salads spinning:

Grain of choice:

Quinoa

Farro

Wild rice

{If you click the pictures it’ll link you to Thrive Market. That’s where I order my health foods that are sometimes hard to find in the grocery stores.}

I usually cook 1 cup dry grain…that’s about right to mix with a normal size bag of lettuce.

A green or leaf:

  • Lettuce of choice
  • Cabbage
  • Kale
  • Spinach

I usually buy it by the bag. I’m not lazy…I just like the efficiency. 😉

Assorted veggies:

I buy what’s in season or on sale. (And hopefully I’ll have these popping up in the garden soon thanks to my dad and my hubby!)

  • Bell peppers
  • Carrots
  • Cucumbers
  • Beets
  • Tomatoes
  • You know what veggies are, right? 😉

And (optional) fruits and nuts:

  • Grapes
  • Apples
  • Walnuts
  • Almonds
  • Etc….

Mix it all together with a little vinaigrette:

This can be as simple as oil and vinegar or something a bit fancier.

I do like adding a little apple cider vinegar to mine…

***Here’s a good recipe: yummymummykitchen.com

And voila…a salad you can make at home that leaves you feeling like you actually ate a meal. Plus, you won’t feel weighed down, AND you’ll have lots of good energy to burn when you come to workout with me at the Y. 🙂

Eat up!

Photo cred: Duke Smith

And praise the Lord!