I love salad as much as the next dietitian/healthy food blogger. I mean who can complain about high volume bowls of veggie goodness? Not me.
But… You had to know there was a “but” coming, right? But sometimes I don’t want a salad.
Because my mind is usually on food, I typically have meals from work locked and loaded in my fridge in preparation for the next couple of days. This charming habit actually helps me make healthier choices than if I were to decide what to eat just moments before grubbing. Seriously, even the New York Times says so. What it doesn’t do, though, is account for those aforementioned moments. You know, the ones in which I’ve purchased a salad, but I just don’t want a damn salad.
“Ugh,” she huffs as she blogs about her first world problem.
But part of being a Petite Professional is solving issues, not just sitting around whining about ’em (see #28). So let’s break it down:
problem: I have a salad, but I’m not currently in the mood for a cold, crisp, Raw Rainbow salad. I happen to want something warm and cozy.
solution: Stir fry that ish.
This salad is special to me because it’s full of finely chopped raw veggies, and all of the fiber, protein, and plant nutrients that come along with them. It’s also special because it lends itself to being cooked up. I sauté it up in my wok with a drizzle of sesame oil, so the veggies are tender with a bit of that fresh bite left in them. Then, I finish it off with some oven baked tamari-marinated tofu, and a spoonful of chili garlic sauce.
If you don’t have access to a Snap, first, I’m sorry. Second, you could do something super similar with any pre-cut broccoli/Brussels slaw salad (I’ve seen them at both HEB and Trader Joe’s). And, of course, there’s always the DIY route. Regardless of how you get there, you can up the ante on your stir fry by adding brown rice, quinoa, a soft boiled egg, avocado, or a spoonful of kimchi on top.
Aaaand now that I’m salivating at the possibilities, here’s the recipe.