One great technique to support yourself in reaching your health goals is to make lunch a salad!
This is a great idea because...
salads are completely customizable and can be adjusted to fit any dietary preference.
salads are an easy and effective way to get in more colorful, airy vegetables– something greatly lacking in most modern diets.
there are salads for every season! I like to include more cooked veggies, root veggies, and warming spices during the colder months.
salads are a simple way to nourish the body with macronutrients, vitamins, minerals, and antioxidants.
making salads your staple lunch is a great way to crowd out packaged and processed foods.
To save money and keep tabs on what you’re putting into your body, build your own. I assembled this beauty (image above) in minutes by having everything prepped in the fridge and ready to go!
Tips on How To Prep:
Go to the grocery store once a week and stock up on the organic veggies that look, smell, and feel best. Typically, they’re the ones that are in-season. In-season produce tends to be cheaper and fresher because it is abundant and has less lag-time between harvest and delivery to the grocery store.
When you get home, wash, cut, and store veggies to make throwing together healthy meals fast and stress-free.
To keep meals delicious and interesting, cut the same veggie in a variety of ways. For example, CARROTS: shred, julienne, chop, and cut into sticks.
To preserve freshness, store veggies in the refrigerator in airtight, glass containers. Keep carrot and celery sticks in an airtight, glass container filled will cold water.
Finally, if you’re buying your salad make sure you know what’s in it! Just because it’s called a salad on the menu doesn’t mean that it’s healthy. Many to-go options over-do salads with things like high-calorie dressings, greasy wonton strips, or lots of cheese, sugar (think candied nuts and fruit), or meat. Also, portions tend to be much larger than what’s recommended (the size of your cupped hands).
My salad today includes: kale, baby green lettuce, celery, cucumber, avocado, carrot, tofu, pomegranate seeds, lemon juice, Dijon mustard, olive oil, and black pepper.
For tips on how to build your salad, click here.
What’s your favorite salad these days?