I’m Not in the Salad Mood!
Sometimes you’re just not in the mood for a salad. And that’s OK, you don’t have to starve yourself trying to eat a salad every day. It’s just a general rule that will help you get on the healthy track and also steer you away from the grab and go fast foods that are anything but nutritional. Don’t completely deprive yourself of the “fun” foods or there is no way you will stick to this salad plan. If you are prepared to eat a salad weekly, you will be successful! And if you aren’t, you won’t. It’s as simple as that.
Break the Healthy Rules
Not only do you have to be prepared but you also have to add a salad in there every now and then that may break the healthy rules. They can’t all taste like rabbit food or there is no way I would be able to keep this up for years straight. Maybe a little more fat, maybe a little more sugar than we’d like, you know one of those salads that are more calories than our favorite dessert! Everything in moderation, right? Life would be boring if I didn’t follow this motto, or so I’ve heard!
Top Notch Excuses
This week, I’m the prime example of “lack of prepping”! And instead of salads I ate whatever leftovers I could find in the fridge which were nowhere near as healthy as a salad. No school on Monday thru me a curve, instead of salad prep, we laid around and watched movies all day under the blankets. We had pb & j’s for lunch and then made popcorn and other snacks in the afternoon. No gym for me either. Well, because I didn’t start the first of the week and more things just arose, I put myself last and tended to everything else. I kept making excuses, because when it comes to healthy eating and exercise, my excuses are top notch.
Back to Preping
I kept thinking if I had only taken the time to prep Sunday, I wouldn’t be in this “non-salad eating”, “gym skipping”, “grab what I want to snack on” mindset. Lesson learned, next week is a new week to be “prepared”. My prep usually goes something like this.
Saturday:Search through my salad board on Pinterest to select my “salad of the week”.
Sunday:Grocery store run for salad ingredients and then prep ingredients that may take more time
– roasting veggies
– toasting nuts
– grilling meats
– chopping main ingredients
– hard boiling eggs
– making salad dressing
Put together salads each morning, I like my ingredients as fresh as possible, so that would mean things like hard boiled eggs, avocado, cucumber, tomatoes, I would cut the day I am eating them. I use a piece of paper towel in my bag/tupperware of lettuce, this absorbs the moisture and keeps my lettuce fresh longer. I also have some favorite Tupperware and I have enough to accommodate my salad intakes weekly. As you eat more and more salads, you will figure out your system, and what works for you. It will get easier and easier, and you will whip these things out in no time.
I decided this week I also needed a heartier salad, one with lots of yumminess! A Honey Mustard Chicken Salad it was. I fixed this chicken as one of my dinners and while I was at it, grilled extra chicken for my weekly salads. Love when my dinner can double as my weekly salad protein, thus meaning I have a little less to think about. Small thought, but every little thing in my weekly routine adds up, any shortcut in my life is gladly welcomed!
Keep up this salad journey, you will be amazed at what life looks like when you are eating healthy and have more energy and motivation than you ever imagined! But don’t be discouraged if one week you fall off the wagon…just start fresh the next week! Cheers to a healthier YOU!
Honey Mustard Chicken Salad:
• ⅓ cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Salt and pepper to season
• 2 Chicken breasts
• 1 package of bacon baked at 375 degrees for 20mins and then chopped when cooled
• 1 head of romaine washed and chopped/ or ready to eat bagged romaine
• Grape tomatoes
• 2 Avocados
• Bag of frozen corn, cooked and cooled
• ½ Chopped red onion
• 1 ½ Tbsp Dijon Mustard, whole grain
• 3 Tbsp honey
• ¼ C Olive oil
• ¼ C White wine vinegar
1. Place marinade ingredients in a gallon Ziplock bag and mix together by massaging the bag gently. Place chicken breasts in bag for two hours if time allows. After done marinating, grill chicken breasts for 30mins (15mins each side), once chicken is cooked, set aside and allow to cool.
2. Mix dressing ingredients in a jar and shake to combine.
3. Slice chicken into strips and prepare salad with greens, tomatoes, avocado slices, corn, onion and chicken. Sprinkle bacon on top, season with pepper to taste, and drizzle with dressing. Enjoy!
*Makes about 4 salads
This post was written by Gordmans cooking extraordinaire, Lindsey.