Raising the salad bar

New Years resolutions.  Hmmm. You can probably tell by this post date alone, it’s not my strength. Two weeks too late. I’m probably like a lot of you. Life is busy. There’s a lot going on. Some are big things and some are not so big, but all together it can be too much on my plate. Literally. My muffin top has changed over the years to a…. well, a small wedding cake. BUT, we’ve come up with a “baby step” program around here that’s been helpful for everyone in the family. It’s a quick way to eat healthy and get your veggies in when your pressed for time, don’t feel like cooking or just need a quick something for OR with your meal.  It’s an instant salad bar.

At the beginning of the week I wash and prepare all the fixins for a yummy salad and put them in various size containers that all fit into one big 9×13 ish size container in my fridge.image

The idea was to give my family an easy to prepare option that was a healthier choice. It was a little love sabotage. We needed something to take the place of the ever so delicious quesadilla. Everybody in the family loves salad but the thought of prep was a downer sometimes.

It’s so easy to pull out the container and personalize a salad that even a teenager can do it. Really. I’ve  seen it done. With my own eyes. I’m a little misty thinking about the first time it occurred. Anyway, I can pull it out every night and make a salad bar in one minute flat. If my dinner is a little on the sub-par side, it’s instantly a better meal. Everything I cut and prepare is good for 5-7 days at least. The only ingredient that has ever gone “man down” on me is an occasional cucumber or a fresh berry.  We use bags of salad and spinach or cut pre-washed lettuce as we need.

These are some of the ingredients we love:

  • tri-colored peppers
  • peas, fresh or thawed
  • jicama
  • craisins
  • cut turkey or ham
  • sunflower or pumpkin seeds
  • almonds
  • raisins
  • croutons
  • bacon pieces
  • cubed cheese
  • beets
  • cherry or grape tomatoes (golden and red)
  • cucumbers
  • carrots (slices or pre-shredded)
  • fresh berries

Eating your greens ✔️

Making healthier choices✔️

Baby step goals✔️

Watching your teenager eat something different than a quesadilla ✔️

Happy Resolutions ya’ll. We believe in you.

Quinoa Kick

Quinoa Kick


We were salivating by the time this salad was finished. Not only is this quinoa salad gorgeous to look at, it smells heavenly. The dressing is easy to make and has some sass and kick. Quinoa is so versatile. You can make any flavor or theme from Southwestern to Chinese. You can add nearly any veggie to it and make it a salad or a meal. “Quinoa is gluten-free, has a low glycemic index and provides all the eight essential amino acids, creating a complete protein.” truroots.com. It’s a great item for your food storage because it’s got protein up the wazoo!
We just love this recipe from Let’s Dish. We had this dish both hot and cold. Both were fantastic. Quinoa is easy to prepare and nearly impossible to ruin. It cooks up in 7-8 minutes and is as good cold as it is hot. You can whip up a big batch on Monday and eat it all week. This recipe uses chicken broth instead of water, but if you’re a vegetarian, vegetable broth is a great substitution. You won’t be disappointed. This salad is DELISH.