While I’ve been on this whole Paleo-kick, I’ve discovered several things about myself.
I really, really like ghee. Like, really.
I can eat more than one avocado at a time, in one sitting, and at any given time of day.
I despise preparing my normal lunch staples.
I’m a wannabe food blogger, so I love being in the kitchen. That said, I like being in there creating, experimenting, and trying new recipes.
I do NOT like washing lettuce, making my lunches the night before, and hunting for storage containers for salads.
Then, I saw the light. I actually saw the light on Pinterest. Most people see the light there. It’s a fact.
Salad in a Jar. She’s my new best friend.
Here’s what you do.
Get out a few mason jars (I went to Hobby Lobby and got three large ones). My work week begins on Monday, so on Sunday I spend a few hours washing all my produce for the week. It’s a beee-aatch to do, but it really does save time in the long run – and I don’t any excuses for not eating what I washed.
(If you are curious, I buy a six-pack of Romaine lettuce from Costco, wash it all, and dry it on paper towels. I then roll up the leaves in several “bundles” in dry paper towels and store in gallon bags in the fridge.)
Assembly-line style, add your dressing, vegetables that are okay to be “marinated” (onions, mushrooms, zucchini, celery), then tomatoes, and the rest of your salad. Fill to the top with greens and seal.
Make sure the dressing doesn’t get sloshed around until you are ready to eat – then you just shake it.
I bring avocados and grilled chicken separately, and I’m not sure if I would add egg to this salad. Has anyone done this?
Anyway, these jarred salads keep for at least three days in the fridge.
It’s a really good tool to use to keep you in line for having a solid, healthy lunch, with no excuses (I’m the queen of those).
Plus, I can mess up my kitchen during the week for more important things. Like pancakes.
** Linked to Miz Helen’s Country Cottage.