The Sunday Routine
Although I am very lucky that my office is just a 7 minute walk from my house and that I eat almost all my meals home, I still need to prep in advance if I want to eat well. So I'm bordering on being compulsively organized (I promise that I'm not wearing a matching twin set and pearls!) but hey, it works. 'Cause you know that throwing away veggies that went bad because you didn't get around to cutting them up for a meal is just, well, a rotten feeling..pun intended.
Maybe it's just me (but I don't think so) but sometimes when I'm in a rush just the idea of washing lettuce and putting it in my salad spinner is too much. Especially at lunchtime when you are supposed to be finding a moment of peace in the middle of a hectic day. I mean, maybe someday I'll see the zen in salad spinning, but it isn't happening for me right now!
So I decided that advanced prep for veggies is essential especially if I want to meet my salad a day quota. Recently I found these cute little non-pvc plastic containers at Whole Foods and they are perfect for the task.
Here's what I add:
Romaine lettuce, shredded into bite-size pieces
Carrots spiraled in my carrot machine
When I serve the salad, I add in avocado and cherry tomatoes. I do not add these in advance because they don't do well pre-prepped (the avocados turn brown and the tomatoes will spoil more quickly in a sealed container).
5 Workouts to Try This Week
5 hours ago