I have a nasty habit of skipping lunch. I don’t do it deliberately; I just honestly forget to eat. Not only is this is uber bad for the old blood sugar levels (read: cranky lady) but it makes me crave the stuff I shouldn’t be eating (chocolate) and over eat when I do get around to feeding myself.
And lately I’ve been feeling bloated and tubby. No surprise that it comes after the month of December with all the food, visiting parents, alcohol, running around, food, presents, wine, and more food… So it is definitely time for a diet reset.
My goal is to eat a healthy lunch every day. Ergo, I will be adding more salads in my life.
Fortunately I loooove veggies! I really like crunchy veggies; they make a really satisfying sound. I like steamed veggies, sautéed veggies and even some boiled veggies. Kale, spinach, celery, romaine, sugar snap peas, Swiss chard, beets, you name it I’ll eat it! And I’ve never met a salad bar where I couldn’t fill up my plate completely with all the cool extras like sunflower seeds, hot peppers, olives and cheese.
So here is my first foray into making salads more fun at home; I call it Crunchy Green Salad. This is a salad that my kids like too because of that satisfying crunch. And the olives. They’ll eat anything with olives.
Crunchy Green Salad
3 Romaine lettuce leaves chopped
1 stalk of celery finely sliced
5-6 sugar snap peas chopped
A handful of green olives (optional or more/less to taste)
1-2 Tbsps slivered almonds
You can also add some chunks of soft cheese to this; goat, brie etc for a little added protein.
Use your favourite dressing or try this creamy green dressing. I don’t exactly measure when I make salad dressing, I just adjust until it tastes good.
1 Tbsp mayonnaise
1 heaping teaspoon chimichurri sauce or minced fresh herbs
2 Tbsp Cider vinegar
2-4 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
I pour all ingredients into a glass jar and shake shake shake! Add as much or as little as you like to the salad, toss and enjoy.