I think I mentioned to a few of you that my weight loss is on hold for the month. Losing weight during the holidays just seemed like an unrealistic goal for me, but maintaining the 50 pounds I have lost is something I really want to do.
Soooo even though I’m having wine and hors d’oeuvres at parties, I’m still exploring clean eating for my lunches at work and dinners on non-holiday party nights.
My latest experiment was to make salad in a mason jar. I heard that if you layer it right, the salad dressing stays on the bottom and the lettuce doesn’t get soggy. I’ve read that jars of salad can stay in the fridge up to 5 days, so I’m probably going to grab a few more mason jars and make 3-5 salads on Sundays when I cook for the week. I made one this week and posted the results on my instagram, check out the video and recipe below!
That’s my coworker laughing in the background of my lunch video… Hi, Annette!
Ingredient list (from the bottom of the jar to the top)
Homemade Dressing (Olive Oil/Lemon Juice/Honey/Chopped Garlic)
Fresh String Beans
Picked Beets (found here)
Organic Brown Rice (1/4 cup)
Grilled Chicken (half a breast)
The only thing I measured was the brown rice and chicken, everything else I just layered as much as I wanted. When it came time to add the lettuce, I really packed it in so that my salad would be huge when I poured it out. Even when the jar looked full, there was enough room for more lettuce if I pressed down into the jar.
Healthy hearty meals like this are balancing out the wine and carbs that I’m indulging in and helping me maintain my weight loss until I’m ready to start losing again.
I’m looking for more salad inspiration, so if you have a fave recipe, instagram/tweet it and tag #PSPfit so I can see what you’re whipping up!