Photograph by Shannon L. Buck, copyright 2017.

Healthy Freelancer’s Recipe: Harvest Salad

Last time I introduced you to my shrimp scampi salad, a delicious meal that packs a great nutritional punch. Today I want to share my recipe for harvest salad. It’s another delicious way to add a nutritional boost. Who couldn’t use more vitamins, right?

The vegetables can be switched out according to what is being harvested at the time the salad is made, and cheese is okay if your diet allows for it.

I like to make a big bowl of this salad to keep in the refrigerator for a few days. I’ll eat it for all of my lunches and dinners over that few day period, making it a great meal for when I know I’ll be writing a lot.



Photograph by Shannon L. Buck, copyright 2017.

Healthy Freelancer’s Recipe: Shrimp Scampi Salad

This is one of the recipes I make when I know I’m going to be writing a lot, and not breaking much, especially during the warmer months. Other than the time it takes to make the shrimp scampi, it doesn’t take too terribly long to put this salad together. Feel free to switch up the vegetables. Cheese is optional depending on your needs.

You can use leftover shrimp scampi for a small salad, or make a pan of the shrimp so you’ll have enough for a couple of days worth of meals.

shrimp scampi salad

I like to make enough for four meals. Lunch the day I make it, before I start a longer writing project. Then I put three meals in the refrigerator, so I only need to take a couple of minutes to get each meal ready when I want.

The shrimp scampi salad packs a good nutritional punch when you know you’ll be short on time but you still want healthy meals.



Healthy Freelancer’s Recipe: Cinnamon-Coconut Fruit Salad

Nutrition is important for the freelancer. We have to have the energy to get through each day, so we can accomplish as much as possible. What we consume, along with some type of fitness routine, will help keep us at our best.

The Cinnamon-Coconut Fruit Salad is healthy and refreshing. It is also tasty with breakfast, as a side dish at lunch, or as a snack. Try switching out the ingredients for a little something different. Use pumpkin seeds, rather than sunflower. Add some nutmeg. And Use banana instead of apple. Don’t feel limited to the suggestions. Try whatever is interesting to you.



Healthy Freelancers’ Recipe: Kohlrabi and Summer Squash Salad

March is upon us, and spring is almost here. For many of us, this means a change to eating lighter, healthier. Salads are a great way to start. There are so many combinations, incorporating fruits, vegetables, and protein sources.

Some salads (sides) are simple affairs with greens and a few little tomatoes, maybe a couple of cucumber slices. Or maybe fruit based, such as watermelon and honey-dew balls.

Others are entire meals, incorporating two or more types of greens, a few other vegetables, proteins such as meat and eggs, and maybe even some fruit and seeds. These are larger salads that fill you up.

One of my favorite salads is the Kohlrabi and Summer Squash Salads. It is a great accompaniment to breakfast, but will also make a good snack when paired with a few bites of ham.

Salads can be made a few days in advance and kept in a large bowl in the refrigerator. If you are more of an on-the-go writer, preferring to craft your words in various places, wide-mouthed canning jars or other containers can be used for easy grabbing.

Now try your own combination. Feel free to share your favorite recipe in the comments of this post.


Shannon L. Buck