For a person who holds
the highest regard for the carbohydrates food group particularly “Rice” within
the everyday diet( serious weak point), anything remotely close to eliminating
it from an everyday routine is close to a religious sacrifice.
Post joining the
workforce and logging in the culturally famous 9-5 stretch (in my case 7-6 or
sometimes even 7…yes..that’s a 12 hour run through), establishing an eating
pattern that would strike a balance between providing the right amount of
energy and not contribute too much to the posterior chamber and rest of the
body was becoming a challenge as time went by.
Several generic salad
attempts and “no rice or carbs” lunches later, I had almost given up on
creativity for brown bagging the perfect lunch (not a big fan of take out). Yet
I continue to do my usual salads which more or less is basic dark green veggies
( bell pepper, cucumbers, tomatoes, frozen carrots, the occasional asparagus
and artichokes..easy on the budget and waist J).
Anywho I haven’t given
up hope and here’s why …Salads as a main course and/ or side dish is so crucial
especially during the summer given their antioxidant and hydration contribution
to the body.
Given this belief, I was
ecstatic to come across Mark Bittman’s 101 Simple Salads for the Season article
for The New York Times..101 simple salads? Are you kidding… that takes care of
my entire years lunch option ideas. I’m in the process of trying a few of them.
J
No. 1,3,4,7 and 18 are my personal favorites. They are easy and quick to make,
refreshing for the summer and the ingredients are easily available and not too
pricy!
They might just give you ideas for your lunch box for the month / year :)
Cheerios
XO
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