I don’t like to admit it, but outside of bringing me a lot of joy and taste bud delight, food is also a bit of an enemy to me. Like many women in America, I’m overweight, and have trouble controlling my food urges. Despite a love for fresh and healthy ingredients, when I get stressed or sad or lonely or angry, I head straight for the pizza, Cheetos, garlic bread and wine.

I’ve got a big week coming up with a lot of opportunity for things to go amiss, people to be disappointed and my tolerance for other human beings to go down. So I’m trying to be proactive. I find if I have some meals prepped I have a better chance of not going crazy on a bag of chips or a heavy duty lunch out.


I’m getting back to basics with salad jars made with great summer flavors – here’s my recipe:

1/4 c. Cranberry pear white balsamic vinegar (www.orodioliva.com)
1/4 c. 18 year aged balsamic vinegar (www.orodioliva.com)
1/4 c. Olive oil
1 medium yellow summer squash, chopped
1 pint strawberries, chopped
2 peaches, chopped
4 oz. goat cheese
Salad greens (I used an organic herb mix)
4 tbsp. hemp seeds

Whisk the vinegars and oil together and put 3 tbsp. in the bottom of four mason jars. Top easy jar with 1/4 of the squash, berries, peaches and goat cheese. Fill the remaining space in the jars with salad greens and sprinkle hemp seeds on top.

The whole salad is approximately 350 calories. These jars should be sealed tight – they’ll last 4 to 5 days in the fridge, and travel well – just shake it up to coat with dressing when you’re ready to eat.