There are plenty of good reasons to eat a salad – but I know that if I don’t make salad eating easy, it’s less likely to happen.
I went a stretch of days without eating a salad (gasp!) and it took me a second to realize it was because I’d fallen behind on food prep.
I’m all caught up now though! A bunch of greens have been torn up and washed and are ready to go – now I’ve got a couple days worth of leafy handfuls to throw into large bowls and then doll up for quick and healthy meals.
I like lettuce and spinach and kale of course – and I especially love the way greens help make running feel easier. But what I really love greens for is their high fiber content and the glorious way they stretch the stomach. A stretched stomach triggers that release of hormones that signal fullness – and I’m all about finding and then flipping that “it’s time to stop eating” switch.
And because greens are so low in calories, you’ve still got a bunch of calories to spend on other satisfying stuff – especially foods that are higher fat, because fat also helps with the feelings of fullness and satiety.
Today’s “satisfying stuff”: hard boiled egg, hemp seeds and some roasted red pepper Sabra hummus. Other salad toppings included a shredded carrot, some grape tomatoes from the garden and a few steamed beets for more colors, flavors and textures.
The greens were first coated with a couple of splashes of efa oil and apple cider vinegar for a wilty head start to help a girl out in the chewing department. I’ve come to discover that a salad loaded with a bunch of fun toppings needs only a little bit of dressing.
I can have boat loads of lettuce in the fridge, but if it’s not torn up and ready to go when I’m hungry – it might as well be invisible. Prepped greens are always seen and therefore much more likely to be devoured.