September always feels like the start of a new year to me – a holdover from first days of school for 17 years in a row, I guess. Vacation time is winding down, but oh what a great summer it has been.
September is about lots of firsts – first day in a new school or new job, first day with a new teacher or a new committee, or maybe the first day in a new soccer league or getting back to the gym after taking the summer off.
Regardless – these new beginnings bring more structure to our days and maybe the feeling that we have a little less time available than we did during the lazy days of summer.
September will present a first to me as well. I have worked from my home office since 1995 and had my own consulting business since 1999. But this September I will be setting up shop at the Georgetown Naturopathic Wellness Centre where my company, Alpha Vitality Nutritional Coaching will be providing holistic nutritional services as part of a wellness team.
So to help me ease into having more structure in my day, I’m going to make lunch to take to work. I did a test run by preparing hearty salads in large glass canning jars (we used to call them quart sealer jars). Once work begins, I’ll make one for each day I’m in the office.
Are you interested in making 5 days of salads on Sunday night to make your week a little easier? I’ve adapted this from a cover photo I saw in Chatelaine.
Step One – start with clean one-litre jars with tightly fitting lids
Step Two – Make a simple vinaigrette
Vinaigrette: (note this will dress 5+ salads) 2 tbsp olive oil, 2 tbsp freshly squeezed lemon juice, 1 tbsp grainy mustard, ¼ cup fresh herb (eg basil, cilantro, oregano, sage, thyme) freshly ground pepper to taste
If you like a sweeter tasting dressing, you can add 1-2 tsp maple syrup
Step Three – divide dressing among the 5 jars and put in something hearty that can act as a barrier between the dressing and the greens – I used red pepper but carrot would work well too
Step Four – The combinations are endless. There are lots of great vegetables at your local farmers’ market to inspire. For these salads, I layered corn, black beans, grape tomatoes, cucumbers and spinach. Note: if you have leftover cooked whole grains e.g. quinoa, brown rice – that makes a great addition
Step Five – Seal well and store in refrigerator
Step Six – When ready for lunch, invert and shake. Pour onto a plate and enjoy!
Also I’m going to take my own filtered water in a 2-litre container with my name on it and put it in the refrigerator at work. My job will be to finish it all before I leave for home and I’ll have an excuse to move a little by walking to and from the fridge to pour it. Bonus – I know I’ll be well hydrated for my commute home.
I hope you will pop in and read my blog from time to time. If you or anyone you know is looking for nutritional coaching, please keep me in mind.
Appointments can be made at:
Georgetown Naturopathic Wellness Centre (GNWC) 905.873.2361