A lot has happened since my last blog post. I mean a lot. Not just a global pandemic causing lock downs, quarantines, and lay offs, that was last year. That was all while I was pregnant. Now I have a beautiful 8-month-old baby girl who is the center of my world. My life now revolves around nap times, breastfeeding, other feedings, and cleaning up after feeding. Being a mom is hard. Finding time to take care of yourself can be the biggest struggle of all. And I'm not talking about getting a massage or doing a face mask. I'm talking about taking a shower, getting dinner on the table every night, and moving your body in ways that don't break your back by lifting and holding a baby all the time.
But here I am, 8 months in, and I am finally feeling like I have that little bit of time. I am doing meal prep again which inspires me to make myself and my family healthy and exciting food every week. I am going to a stroller fitness class at least once, usually twice a week. And I'm even feeling like I can take on more... like a blog post.
While cooking is still my passion, my focus has shifted. My time in the kitchen isn't spent leisurely listening to pod casts while creating mountains of dishes that I always had time for before. Now I am focused on more versatile dishes that are quick and easy with less clean up. Because let's face it, you can get a lot done if baby naps for two hours, but what if she wakes up after 20 minutes? And what about all of the other things I need to get done during that precious time?
It's not only moms that will benefit from this kind of cooking though, so keep on reading. This quick carrot salad is the perfect side dish. There are two variations I like, one with sesame oil and sesame seeds and the other is made with olive oil and some chopped almonds for crunch. Great with falafel, as shown here, an addition to any salad or Buddha bowl, or even added to a wrap. Make extra so you can eat healthy later, without the stress.
quick carrot salad
- 4 large carrots
- 2-3 green onions
- 1 Tbsp lemon or lime juice
- 1 tsp olive oil or sesame oil
- 1/2 tsp maple syrup
- 1-2 Tbsp golden raisins or chopped dried apricots
- 1 Tbsp chopped walnuts or sesame seeds
- 1/2 tsp salt
Grate or julienne the carrots and chop the green onions. Add all of the dressing ingredients to a small jar (lemon juice, oil, maple syrup, and salt) and shake to mix. Add everything to a bowl, toss to coat, and set aside to rest. This salad is best if it has time to marinate for a few hours in the fridge. Or even overnight!
Keep leftovers in the fridge for up to four days for a fun addition to lunches, salads, and other sides.