The Salad Bar Fridge

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According to #fridgeview I’m not dateable… and controlling.

But that’s ok, because I have a clean fridge full of fresh produce (and wine)… If you ask me, that outweighs any relationship any day.

I posted this on my Instagram and Facebook this weekend and the response was insane… Like, “I just got engaged: 52 likes” “I just cleaned my fridge: 102 likes”… Clearly, I’m winning (even if I am single).
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I have a busy schedule, it’s chaotic, it’s stressful and at times, I just want to bury a hole in my couch and crawl in it… In preparation for these days (like everyday), I spend my Sunday’s doing what I have started to call “Salad Bar Sunday”, where I spend a few hours chopping veggies, making salad dressing and cooking grains. This ensures that throughout the week, I can make a plant based meal in under 5 minutes. But I will admit, there is a method to my madness… and here it is…

  • 1 pseudo grain
  • 1 legume
  • 1 starch
  • 2 lettuces
  • Various veggies for topping (follow the chart above – each color represents a different type of life force energy. The more color, the more varied in nutrients your salad will be)
  • 2 dressing
  • 2 fresh herbs

Why? Because this is how you build a salad that is ALSO a meal… You need a protein (pseudo grain/legume), a starch (wild rice, brown rice, sweet potato), a lettuce, a dressing and various herbs/veggies for topping. BOOM… That’s how you do it people.

I find the container method forces creativity (I switch up herbs, greens, veggies each week – trying new things!), lessens waste and increases consumption of plant-based foods.

Have a method or fridge view you’d like to share? Tweet or Instagram your methods to @Rawxies

xo
Callie


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