I’ve learned that when it comes to healthy eating, I need to make it easy. If I have healthy food on hand that’s visible, fresh, quick, and tasty, I will make better choices. Well, editing the fridge and pantry helps, too, so I don’t have a stash of something that’s going to derail my efforts.
For the last few years, I’ve been making salad jars to keep in the fridge, so it’s easy and convenient to eat a quick veggie-loaded salad for lunch or as a side with a quick dinner. I’ve also found that the glass keeps the lettuce and other veggies crisp for several days.
When I shared these salad jars on Instagram, I received tons of questions! What do I put in the jars? How do I eat them? When do I add the dressing? Etc. So, I decided to make a video showing how I make my grab & go salad jars…
The funny thing is, shortly after I filmed the video Jeff came home and asked, “What is on your face?” I looked at my reflection in my computer monitor and could see that I had a big, black streak down my right cheek. “Oh man! I hope that wasn’t there while I was filming!”
Well, it was.
If that had happened a few months ago, I would’ve deleted the video and made it again. But, I don’t want what I share to always be the polished and pretty. Yes, I want to share those things, but I want to share what’s real. And today, it’s real that I had a big smear of something on my face.
So, we’re just going to laugh about it and roll with it.
The other thing I was asked about was where I got my jars and lids. For the salads, I use the Ball 16 oz. Sharing Jars, but you can use any pint-sized canning jars or even larger quart-sized jars for salads-for-two. The lids are white plastic lids that can be found in the canning section at Walmart. You can only buy them in the store, but I found a very comparable set or regular and wide-mouth lids HERE.
My friend, Cheri, turned me onto these lids. They are so much easier than the two-part metal lids that come with canning jars. They have a large and standard size that can be used on many different sized canning jars. I use jars to store single portions of soup, these salads, rice, homemade dressings or sauces, chicken salad, and other leftovers or things I pre-make for the week, so I get a lot of use out of jars and these lids!
Meal prepping has never been an area of strength for me, but I’ve really been working on doing more of it over the past year. Between church and school activities, most of our evenings having something going on. Preparing some healthy food in advance helps with making better choices when we’re tempted to just pick something up.
Does anyone else make salad jars? What are your favorite ingredients to use?