At our house we love food and we also love to feel good. So we eat lots of vegetables, simple proteins, and lots of salads. Flavor and deliciousness is a non-negotiable when it comes to dinner, but it also needs to be healthy. No chips, no junk food. If we had it, I would eat it - so I just avoid the temptation from the start.
The patterns and habits we’ve developed mean we get to eat great food every night, steer clear of “dieting,” and food remains fun, exciting, and enjoyable for all.
During the week we default to a short list of household favorites, simple vegetable dishes that are easy to make, keep well, and can be combined with a simple protein (usually chicken thighs or grilled salmon) to make a proper dinner. Many of these dishes I’ve chronicled in this very newsletter over the last two-plus years.
As an avowed salad lover, I would be happy to just eat a big salad every night for dinner, but I hate keeping lettuces on hand because they seem to wilt quickly; as much as I love leftovers, dressed lettuces are the one thing I refuse to eat the next day.
This is why I love making salads with heartier alternatives to lettuce, things like celery, fennel, carrots, radicchio, or radish and apple (stay tuned next week for that one!).
Today I wanted to showcase a great go-to salad foundation: green cabbage!
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