Today, almost everyone you meet, of any age, is becoming aware of what they eat and how it affects their health. We all seem to want delicious, fast, cheap, healthy, local food. We see this shift in western culture by the means of unusual fruits & vegetables have become the norm. Ancient grains are mainstream. We have access to herbs and spice from all over the world. There is no limit to options.
But at the same time, it is still hard to find delicious, nutritious meals when you’re out and about. Most of the time you’re stuck with a sandwich or a boring overpriced salad, neither of which is all that appealing. If you’re like me and have a wheat allergy it’s a nightmare – you will be the one buy the overpriced boring salad feeling unsatisfied and hungry.
Eating healthy at work and on the go is pretty easy to do it just takes a little planning ahead. I totally understand that life can be busy and demanding. You may not have a lot of time but planning ahead for those moments will make things easier. The salad to go jar can be made a few days ahead of time and makes a great grab and go lunch to keep you on track.
I created this chart based on the method I use to create my salads and develop my recipes. You can use this chart to make your salads on the go or even for your salads at home.
All these combinations are plant based because I’m a firm believer we need more plant foods in our lives and less animal foods. Animal products are the adornment of our food, not our main dish.
I have included both gluten and regular grain in the base layer feel free to choose based on you needs.
- Start with the base layer. I
likelove to have grains and or legumes in my salad. When I cook my grains, I also soak the night before or at least an hour before cooking. If you soaked your grains or beans and life throws you off your plan you can just rinse the beans and store in the fridge until your ready to cook them. You can also cook big batches of beans, store them in the freezer for quicker preparation next time. Marinating and seasoning your grains & legumes is a great way to boost the flavor of your salad and other plant-based dishes. Try adding lemon in you quinoa, miso in your rice, tahini sauce in your buckwheat, or pomegranate dressing in you legumes.
- Pick your veg! warm or cold veggie is up to you. I prefer grilled or raw veggies in the summer and roasted in the winter with a few raw additions. Pick as many selections as you wish from this section. It’s also a great way to use up additional veggies from last night dinner too.
- Leaves and Greens: Mix up your greens with a spinach and romaine combination. Or pair your sweets roots with bitter greens – like the rocket with your sweet potatoes or dandelion with your beets.
- Add some Crunchy Texture: Giving your salad a nice crunchy texture is the key to making a salad go from ok to amazing! So add some crunch to it. You may find it sounds funny that I added granola to the list, but granola is the new crouton. Trust me on this one.
- Flavor boosters! Take your plant-based meal to the next level by add a boost of flavor. These ingredients are the key to making a dish from meh it’s ok to ooh wow. mmm, this is so good. Don’t forget to give your salad a friendly boost.
- THE DRESSING….A salad just isn’t good without it. Plus the fats and acids in the dressing help’s our bodies to take in all the nutrients we just fed it.
If you like this post and would like to see more post about impromptu cooking please let me know in the comments below.
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