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.