Recently I read a quote that said something like, “life is a balance of holding on and letting go”. It struck a chord with me since it’s touches on what’s been on my mind lately. I’ve recently realized that I’ve been holding on to some ideals and habits that were doing me no favors, but even with that realization, I’m still struggling to let them go.
Knowing and doing are two completely different things.
As with all changes I make in my life, I think I’m going to have to start letting go in what I call mincrements, or mini increments. I always like to start with the easiest change first because once you knock out the first one, you sort of get on a roll. In this particular instance, the easiest change was to start doing something about all the food I’ve been wasting lately.
I absolutely love getting a CSA box directly from my local farms each week, and the bounty I receive is the perfect amount for two people for a week. The problem is, when I go out of town for a weekend, which I do frequently, something ends up going bad.
Every time I have to throw out untouched food I feel beyond terrible, so I decided to do something about it.
It turns out, I’m not alone. More than 25% of the fresh fruits and vegetables purchased by U.S. consumers are wasted annually before being consumed. Why you ask? The answer is actually bad storage, NOT frequent traveling. Phew! Thankfully my friends at Oxo came up with a great idea. GreenSaver storage containers absorb ethylene gas, promote airflow and control humidity to keep your food fresh longer.
I tested them with some mini cucumbers from Melissa’s produce. Sure enough, they stayed fresh for longer than 7 days. Long enough to make this awesome kale, quinoa tabbouleh salad to kick off our summer on a fresh foot.
I’m looking forward to a summer of travel, long lasting fresh produce, less guilt, more mincrement changes, and hopefully new inspiring habits worth holding on to.
For more information on how Oxo GreenSaver storage containers work, check out their website.
- 1 cup quinoa, cooked
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- ½ cup extra-virgin olive oil
- Freshly ground black pepper
- 5 cups kale, stems removed, finely chopped
- 4 mini cucumbers cut into ½ inch slices
- 1 pint cherry tomatoes, halved
- ⅔ cup chopped flat-leaf parsley
- ½ cup chopped fresh mint
- 2 scallions, thinly sliced
- In a small bowl whisk together lemon juice, garlic, olive oil and pepper.
- In a large bowl combine cooked quinoa, kale, cucumbers, tomatoes, parsley, mint and scallions. Drizzle with dressing and toss to coat.
This post was sponsored by Oxo and Melissa’s Produce. All opinions are my own.