Welcome back to lunchbox life, my series of meal planning as a high school teacher. If you’re just joining us, I create five refrigerated meals for my school lunches each week. Sometimes I use a microwave to reheat the meal, sometimes I don’t; it depends on what I’ve prepared. My goal is to create a healthy, substantive lunch to help me power through teaching and the rest of my day, all while being mindful of using local produce when possible, focusing on protein and fiber, and fueling up for exercise.
I’m really excited about this school year. It’s year five for me, and while I know I have so much left to learn, I actually feel like I might know what I’m doing (shhh…at least I think I do). If you know any first year teachers, please be nice to them–their worlds are about to be rocked. Alex and I were engaged most of my first year of teaching (we married in late March), and he is a saint for listening to all of my tear-filled moments of agony and defeat. This year, I’ll be teaching US History (an old stand by that I love) and a new prep for me: Humanities. I moved classrooms, too, and now I’m across the hall from one of my work besties, Rachel, so I’m happy to have quips and convos during class changes with one of my favorites.
This week, I’m going to a couple of my go-to ingredients: kale and brussels sprouts. I wanted to avoid the microwave this week since the first week of school can get super busy, plus the oppressive heat has me craving cool salads in the middle of the day. The key to a kale salad is the quick massage with olive oil and salt: thirty seconds, tops. This allows the kale to slightly break down and become more palatable as a salad green. By now, I know how worn out I get during the first week of school, so I wanted to fuel up on my greens, folic acid, fiber, and Vitamins A and K. The combination of kale and shredded brussels sprouts is a great base for a hearty salad, and you can add whatever you like. I love adding raw sugar snap peas to salads for crunch and a natural sweetness. I’ve also added garlic stuffed green olives for a briny touch and organic sliced roast beef for protein (no added gross stuff–read your labels!). I’ll be topping my salad with Lemon Garlic dressing by Tessamae’s. I usually make my own salad dressing, but I started using this brand when I did Whole30 this summer at GHP where kitchen access was scarce. This family company focuses on all natural ingredients, and their salad dressings and sauces are pretty great. I spotted a few of the salad dressings in the produce section of Kroger in my neighborhood, but you can also order from the website.
I hope everyone has a fantastic Monday. For some of us, it’s the start of a brand new year–good luck!
Kale Confetti Salad
1 bunch kale (I used dino kale from my CSA box)
1 Tbsp. olive oil + pinch of kosher salt
1 lb. raw brussels sprouts
8 oz. raw sugar snap peas
1 jar green olives (I used garlic stuffed)
12 oz. all natural, deli sliced roast beef (I used Simple Truth from Kroger–no sugar or carageenan added)
Salad dressing of choice
Slice the kale into thin ribbons (about 1/2 inch in width) and remove the woodsy stems. Place all kale ribbons in a mixing bowl and pour in the olive oil and salt. Using your hands, gently massage the kale for about 30 seconds to break down some of the strong fibers of the greens. Keep on the counter. Next, slice the tough stems off of the brussels sprouts and either slice them thinly or use the slicer function on your food processor. When complete, add the shreds of brussels sprouts to the kale and thoroughly combine. Divide the greens mixture between five bowls. Slice all of the sugar snap peas in half and distribute equally between bowls. Slice all of the green olives in half and distribute equally between bowls. Slice all of the roast beef into 1/4 inch ribbons and distribute equally between bowls. Pack your salad each day with the salad dressing separate and add just before eating.