Let’s be honest. There are only so many days in a row that you can eat salad for lunch.
Don’t get me wrong, I love bringing salads to work. I use it as an opportunity to get a ton of veggies in. I also like to get creative with different proteins (lentils, hard boiled eggs, hemp seeds, veggie burgers), fats (avocados, nuts, dressings) and root veggies (sweet potatoes, brussels, squash), etc. I can prep 5 of them on Sunday night and not have to think about a thing during the week, which is key.
However, if I’m going to go into this new year with a cleaned up diet, I need a lunch I’m going to be excited to eat. So in an effort to step it up and create a healthy lunch I’d look forward to, I made a new salad variation.
I didn’t measure much, so I don’t have a recipe. But I’ll share the ingredients in case anyone gets inspired 🙂
- quinoa (cooked with 1:1 low sodium vegetable broth & water)
- chopped cooked sweet potato
- baby kale
- spiralized zucchini
- shredded carrots
- diced red onion
- homemade dressing (orange juice, olive oil, cinnamon, chili powder, lime powder, salt, pepper)
- ideas to mix it up for the week — kalamata olives, avocado, walnuts, dried cranberries, cilantro
I know this isn’t the most creative thing in the world, but I’m happy I branched out of my regular salad routine for the week. All I needed was a little motivation & imagination. It paid off!
- What are your lunches typically like?
- What’s your favorite way to make a salad interesting?