My Favorite Life Hack for Eating Healthy On A Daily Basis

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I got into healthy eating, vegetarianism, organics, and making a whole lot of my own foods from scratch more than 30 years ago.

That’s right, more than 30 years! (I know this is longer than some of you have been alive, but I don’t usually view it that way. You will know what I mean in about 20-30 years.) During that time, I have experimented with many diet philosophies (vegetarian, lacto-ovo vegetarian, vegan, macrobiotic, cave man (possible predecessor to the paleo diet), raw foods, juicing cleanses, lemon water fasts, etc.), and one thing that has definitely been through all of that with me (except when fasting) are salads.

I still could eat at least one salad every single day and not get tired of them. So, when I started reassessing many of the things I was doing with my time to help accomplish more of the things that I really wanted to, I happened to run across some suggestions about saving time on salad making. This sounded really great to me as both my husband and I were taking them for lunch pretty much every day of the week and I was making them fresh every evening…  : (

Don’t get me wrong, I had tried making a large plastic bowl of them many times over the years to save time, but found that it did not usually stay good until it was all eaten. The difference this time was the suggestion to use a glass bowl or bottle (like a mason jar) and it will possibly keep for 1-2 weeks rather than about 3 days. I also heard that you can do this with a whole premade salad by putting the meat or other protein source and dressing in the jar first, then put any toppings you are including and lastly putting in the lettuce/greens. You can just shake the jar before you dump it into a bowl to be eating and voila! the dressing is already coating the rest of the salad! (I have not tried this yet myself, so can’t give my own take on how well I like it, but I love having a weeks worth of lettuce for 2-3 people that can just be put into a bowl in whatever quantity is needed, add a few toppings and it’s ready to go to work for lunch, or it is ready to eat on the spot!

This makes it take about 10 minutes to put together a really tasty, healthy lunch for myself each day and feel really comfortable inviting a guest, if the opportunity comes up!

We have also found that we can put shredded carrots on our lettuce and they do fine too, but other veggies seem to need to be chopped at the time or kept in a separate container as some of them don’t keep as well over time as others (especially cucumbers). I will be experimenting with this further, as I have relied mosting on tupperware type storage bowls for most of my life and want to move more and more into the glass container world now as I feel it is healthier.

Also, if you are like me and have a couple really big glass mixing bowls that would be perfect for holding a bunch of washed lettuce, but do not have a lid, check out these spiffy lids that I ran across months ago in my search for a solution. (here) I did not know these things even existed and was just looking for a new glass bowl with a lid or a lid that would fit my bowl and was referred to these by a clerk. They seem like they would not be airtight, but they are amazing! You just set them on top of the bowl and they suction on. You can even pick the bowl up only using the little handle on the lid and it stays in place! (My husband and I both tested it a few times because we just didn’t believe it would work.)

I have a 10-inch glass bowl and it usually holds two large heads of washed leaf lettuce (romaine, green leaf or red leaf) or three small heads. I wash that and put a half a 10 oz bag of organic julienned carrots and put the silocone lid on. Each day when I either make a salad for my hubby or myself, I just grab the quantity I want and top with few additional items and some yummy homemade garlic vinaigrette dressing.

You may already have some favorites, but just in case here are my go to salad toppings: chopped red onion, chopped cucumbers, chopped red/yellow/orange bell peppers, raw or roasted pumpkin seeds.

Other toppings that I enjoy and use occasionally are things like avocados, black olives, raw sunflower seeds, sunflower sprouts (I love these and would put them on all the time, but they are not easy to find all the time where I live), chopped celery, feta cheese (I love sheep’s milk), dulse flakes (seaweed), and sesame seeds or gomasio.

I hope this helps you feel more comfortable about making and eating some healthy salads more often, even if it is not daily and frees up some additional time to do more things you love or need to, like something creative, some rest or some personal TLC.

You will probably be hearing quite a bit more about ways to still eat healthy and save time, as both Mami and I are really focusing on that at this time. I can’t wait to see what helpful new tools and habits we come up with!

Blessings to you and thank you for all the loving parenting you do; it makes a better world, one Sweetie at a time.

Hug attached,

Koolma  : )

Do you already have some time-saving healthy food techniques in place?   What are your biggest hurdles to making healthy food?    Let us know, we will share any solutions we have.

We’d love to hear from you!  Please share your thoughts and experiences in the comments section so we can help each other; remember, we are all in this together!

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