I spent the last week cruising around the Caribbean on a Disney Cruise. Let’s just say that any intentions of eating well and keeping up my daily workouts fell overboard once we left Port Canaveral. With so many days at sea, and being tempted everywhere while onboard with great tasting food I did my best. But yes, I did overindulge just a little. I mean, come on, the food is free!
So now that I’m back home it’s time to get back on track, back to clean eating, back into my workouts. I didn’t weigh myself to see how much I gained while on the cruise. I just don’t want to know. I decided to give myself a week of being back on track before weighing in and seeing where I am. Hopefully, this week can reset everything and put me back to at least where I was before vacation.
Being onboard I don’t think I really ate any veggies. The nightly dinners did have some great veg options which I had but it was a lot of tofu and beans, with very little vegetable sides. So I decided that I was really craving just a nice green salad. This week for our lunches I decided to do a salad chock full of veggies, and added some quinoa and edamame for some protein.
I loved the Salad in a Jar idea because you can just pack it with anything, including the dressing, and just keep it in the fridge until you are ready to eat. It’s a great way to have a meal to go when you just need to grab some quickly. Just grab the jar (dressing is already inside) and a fork and you are all set.
Here is what I added to our salad this week, layer by layer (the list goes in the order of how I layered it. So first item goes in first). You want to add the dressing and some hearty veggies first so they can marinade in the dressing. Things that can go soft of wilt like your lettuce or nuts to be at the top, furthest away from the dressing. Save some room at the top so when you are ready to eat, you can just shake and enjoy.
You can switch this up from week and create so many different options it’s amazing. This week I did a light Italian dressing (2-4 oz.), broccoli, chopped red pepper, carrot and broccoli slaw mix, edamamae, quinoa, and topped with baby spinach.