Wednesday, January 6, 2016

Fruit Salad Friday

Hello everyone and Happy New Year. This post marks Greg's Gourmet's sixth year of food blogging, carbohydrates, and fart jokes. Although this blog has been quiet the past couple of years, it had something of a rejuvenation this winter, with nine of 2015's 25 posts coming in November and December. I'm hoping to keep that up.

Anyway, while Greg's Gourmet is generally known for eating challenges, full-fat beef, and intestinal reorganization prior to large meals, one thing I've been steady with for several weeks has been delicious, delicious fruit salads. I find that when I have a fruit salad at work I'm better able to get through the rest of the day. I get a jolt of energy and in general I just feel good. Shouldn't be surprising - the closer you are to an all-natural diet the better you'll feel. Because of my dedication to healthy eating at work, I've created the theme of "Fruit Salad Friday," though it's kind of a formality because technically EVERY DAY is Fruit Salad Friday:

This was actually from Christmas (which, coincidentally, was a Friday), but it exemplifies what I'm going for in a layered, multi-colored concoction of fresh fruit. This one in particular is 10 layers deep: Pineapple, apple, watermelon, grape, kiwi, banana, blackberry, blueberry, raspberry, and Maraschino cherry. 

Here's what the work fruit salads are looking like:

I always try to create some kind of base for each salad, usually a melon or pineapple because, obviously, they're larger fruits. Then you top that with your mid-sized fruits (bananas, kiwis, apples), and then top it with berries. I also like to throw some chia seeds on top for a cheap source of protein and fiber. 

I'd highly recommend giving a fruit salad a chance. Check out Sprouts for the best priced and highest quality produce and create your own. For the work salads like the one above I usually include 5-7 fruits. Give it a try.