I find it difficult some days to have the energy to stand in the kitchen and make the healthy lunches I know I should be eating. I am trying to eat more green vegetables and reduce sugar and carb intake, but cheese on toast or a sandwich and crisps is often much easier and much less effort on the days when I am tired or have more pain, even though those sort of meals are contributing to my weight gain, my pain and my fatigue.
Even though I work from home, it has been becoming more and more obvious that I need to get a little more prepared with my lunches so that I can be assured of eating the ‘right’ things each day, even when I am busy or particularly struggling with pain. The problem is that to prepare salads for lunch the night before also requires the energy to stand in the kitchen to make them, plus if you try to make a few days worth, by the time you eat them, they are a bit limp.
So how do I prepare salads for my lunch, ahead of time, when I have the energy and how do I keep them fresh?
Well, this week I decided to give glass preserving jars a try! I basically filled a jar with a salad, and then at lunch time, I tipped the jar out onto a plate, I added some avocado and a chicken breast. And do you know what? It was the tastiest lunch I have eaten in a long time.
Here’s what I did:
I bought a couple of glass preserving jars from Amazon. I then added a handful of the following to each jar:
- Baby spinach
- Red cabbage
- Grated Carrot
- Basil and mint leafs
- Whole almonds roughly chopped
- Steamed broccoli
- Red Pepper
I then sealed the jars and put them in the fridge. Two days of lunches ready prepared and all being well going to remain fresh until I need them in the week.
Today I tried the first jar. The contents were as fresh as they had been on Sunday, when I made them up and because they had been chopped and sat together for a couple of days, the flavours were really strong and had all blended together. I quickly cooked up a chicken breast marinaded in chilli flakes, cumin, paprika, lemon juice, sesame seeds and olive oil and added some chopped avocado to the salad. The whole meal was absolutely divine and my lunchtimes have been revolutionised.
What do you do to make sure you eat healthily even on the bad days? Have you any tricks or shortcuts you use? Maybe you have a super awesome salad jar recipe you love?