Gentle Nutrition: Salads

Hiya eaters!

You’ll be happy to know (will you actually be happy to know this? I shouldn’t assume you care.) that manly friend arrived safe and sound on Saturday. After a quick kiss, we ran across the airport to make our flight to Belfast.

Yup, we’re in Belfast right now. I’ll talk more about that tomorrow. Right now I’m here to talk about salads.

But not just any salads. Gentle nutrition-type salads.

Salads are (usually) really healthy. And healthy people like to eat salads, right?


I’ve never been a salad person. Sometimes I try to convince myself that I like salads, but that’s usually short lived. When I do try to convince myself that I like salads it’s because they’re full of kale and spinach and raw vegetables and healthy fats and vegetable protein and all the other things that I know I should eat more of because they’re healthy.

And then I get really sick of gnawing on grass and end up eating too much of the bread and schmear that I usually eat with a salad.

So for the past handful of months I’ve given up trying to get myself to eat salads. And that means that for a few months I haven’t really eaten any salads. Maybe the occasional side salad or mixed green garnish, but nothing note worthy. And also, nothing that I actually liked.

Until Valentine’s Day when I ordered a salad purely to fill me up so I didn’t gorge on pasta.

And ya know what, eaters?

I liked it. Like, I really liked it. It was the most amazing thing.

A couple of days later I got another craving for a salad. Originally, I planned on just hitting up the Whole Foods salad bar. But the thought of my usual spinach base made me gag. But not wanting to let me once-in-a-blue moon salad craving go to waste, I did what any slightly lazy and not too terribly frugal ‘Baby would do:

Box o'toppings.

I filled up a box of salad toppings.

And then I bought the one type of green that I was really craving — red oak lettuce.

A beautiful vegetable vortex.

Something about the slightly curly, tender leaves sounded so appealing.

I topped it all with a squirt of Bragg’s amino acids, a drizzle of olive oil, and plenty of pepper. And then I, once again, actually really enjoyed a salad.

All shook up.

It’s like suddenly salads are reborn for me. I’ve had this ridiculous d’oh realization that every salad doesn’t have to be the healthiest salad in the world. Every salad doesn’t have to only have the darkest greens and the most colorful vegetables and the leanest form of plant protein.

As long as a salad has vegetables and not too many crumbled potato chips (or whatever else weird thing people are putting in salads now), it’s healthier than not eating a salad.

So when I was grocery shopping last week I actually put lettuce (not just kale to eat with my eggs) and salad veg (not just vegetables to cook into recipes) on my list.

Aren't vegetables pretty?

And when I got home from the grocery store, rather than lament how late it was and how I didn’t have the energy to cook so I should just go out to dinner, I made a salad.

A beautiful salad with red oak lettuce — even though it’s not the healthiest — and red peppers and steamed broccoli — because I’m done trying to force myself to like raw broccoli — and a handful of pre-fab cole slaw mix — because I really didn’t need a whole cabbage — and a fried egg — because it was easier than tofu.

And I topped it with a squirt of Bragg’s amino acids and a drizzle of olive oil and plenty of pepper— because I’m too cheap to buy real salad dressing.

It may not have been the healthiest salad in the world, but it was way healthier than not eating a salad. And for once, I actually enjoyed a salad.

What about you, eaters:

Do you ever eat things you don’t really like because they’re healthy?

Do you eat salads regularly?

Later eaters!

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