I love vegetables but especially when I am traveling, I tend to eat mostly bread in some way, shape, or form. Scones, bagels, crackers – I love the carbs. So, now that we are back, I want to swing the pendulum back toward regularly eating vegetables. I went looking on the internet for some good recipes and then I was reminded of this foolproof formula:
Base:
- romaine/ green or red leaf lettuce
- spinach
- mixed baby greens
- kale
Vegetables:
- carrots
- cucumbers
- tomatoes
- bell peppers
- mushrooms
- sprouts
- radishes
Cook things like:
- squash
- zucchini
- onions
- mushrooms (sometimes I prefer them cooked)
- kale (same)
- asparagus
- brussel sprouts
Add-Ons:
These are the ingredients that make this process fun.
You can add things like:
- nuts (walnuts, almonds, pecans, etc)
- seeds (sunflower, pumpkin, etc)
- chickpeas
- grains (quinoa, pasta, brown rice)
- hard boiled eggs (ONLY certified free range from the local farmer’s market)
- raisins/craisins
- strawberries/blueberries/cooked apples or pears, or other fruits
It’s a great reminder for how to mix and match tastes that you like. I bought some spinach, nuts, blue cheese, cherry tomatoes, and made a homemade salad dressing and I was all set. If you want to read the whole article that inspired me and got me back on the salad track – check it out here: https://medium.com/@MrsDeeGee/make-a-kick-ass-salad-that-wont-bore-the-shit-out-of-you-827d9781bdc7
Then I bought this book to keep my love affair with salads going strong. Click on the picture to see the link.
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