Salads for the week: Making time for healthy eating
After the birth of our baby Moshe 6 weeks ago, both Joshua and I got really motivated to start eating more healthy foods and less not-so-healthy foods. After giving birth, I finally got back on talking terms with our bathroom scale and faced the reality that my nursing baby needed me to be eating lots and lots of nutritious foods and my body needed me to seriously cut back on the desserts!
One of the ways we have incorporated more fresh veggies into our daily diet has been through lunchtime salads. Joshua takes a big salad to work for his lunch ("If that's all I have to eat, well, I'll eat it!"). I eat a big salad here at home for my lunch, taking bites in between changing diapers, washing little hands, nursing my baby, and rescuing children from disasters and emergencies.
If I had to do up salads daily, or even a couple times a week, there's just no way I'd find the time for it. I mean really, a granola bar (or even a big bowl of homemade granola with milk!) is just a whole lot easier.
So to make salads easier, Joshua and I have been making up a week's supply on Sunday evenings. This has worked wonderfully! I have no excuse to not enjoy a big salad every day, and it's just so handy!
This week, Ruth (2) helped me in the kitchen as I made salads. Joshua had been to Costco earlier in the day, so we had plenty to work with!
We recently got a salad spinner, and I must say it is a nice tool to have! The lettuce and spinach leaves get nice and dry and the lettuce keeps a lot longer in the fridge. In the past, our salads were always turning brown after 2-3 days. Now, I can keep a container of salad for 5 days without it turning brown, and even longer some times! Oxidized lettuce isn't harmful to eat, but it's not fit to serve to company, and it's just not as pleasant or enjoyable. (We have this salad spinner, only in white, and we got it at Costco.)
I love the carrots from Costco: $5.29 for a ten-pound bag! Since they're organic, I usually just scrub the carrots rather than peeling them, so there is very little waste from this big bag. I shredded some for salads and cut some into sticks for the children. I also went ahead and diced some to cook later this week (along with peas) for the evening's cooked vegetable side dish.
Here is Ruth with all the finished salads! Yum!
Now... is there really room in the fridge for that many pounds of salad?!
Yes! There was just enough room. This very, very full fridge will be mostly emptied by next week's Costco trip!
Joshua likes ranch salad dressing. We mix it with an equal part water, to make it easier to coat the lettuce (and cut down on calories!). These are the little containers of dressing he takes to work for his salad.
A colorful container of salad for Joshua's lunch! If he's adding chicken or boiled eggs, I send those along in a separate baggie.
If anyone has tips for making salads easier, I'd love to hear! I'll be sharing more healthy eating and menu tips as time allows! :)