Tag Archives: Salad

My week in salads

Do you know how to eat a lot of salads without getting bored?  You’ve got to mix it up and you’ve got to find things that keep you full but allow you to get in a lot of veggies – the whole point of eating a salad, right?

Looking back on foodie photos from the past week, I noticed that I have eaten a salad every single day during the 5-day work week.  But they have all been totally different and equally delicious. 🙂

Monday: Mixed greens + cucumbers + roasted rosemary chickpeas + feta + grape tomatoes + sliced carrots + honey and lemon juice as my dressing

Tuesday: Black bean burger on spinach, feta, red peppers, pepperonicinis, and cucumbers at Big Daddy’s Burger Bar with balsamic vinaigrette dressing

Wednesday: More roasted rosemary chickpeas, but this time on salad of roasted broccoli, bit of feta and bit of mozzarella, and roasted red peppers.  This was a warm salad and didn’t need any dressing.

Thursday (I also ate this for lunch on Tuesday): Mixed greens with grilled corn (removed from the cob), black beans, avocado, and salsa.

Friday: Whole Foods salad bar masterpiece eaten in the car on the drive out to Currituck to spend July 4th with Brad’s family. It would take all day to say what was in this, but the highlights are: two kinds of tofu, artichoke hearts, feta (the theme of the week), and lots of other delicious vegetables, plus a couple bites of grain salads.

If you use a lot of variety and try new things, how could you ever get tired of salads? 🙂


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Filed under Lunch

Though shalt not waste

While scouring my fruit bowl the other day for the ripest orange, I came across an avocado that had gone forgotten.  Its ripeness was just right for eating.  I really hate a too-firm avocado.  Their creaminess is the best part.  Wasting food in my house has always been a cardinal sin; wasting an avocado is punishable by death.  I really try to use all the food I eat, even if it means rearranging my menu plans.  So I knew avocado in some form was in my future and the sooner the better.

After picking Brad up at the rental car place after a long work week in Atlanta, we were both starving and I wanted something quick and easy for dinner.  I decided to make a southwestern chicken salad with guacamole of course.

I assembled our salads separately, giving Brad a larger portion than my own.  My salad is the one pictured.  It included:

2 big handfuls of salad greens

3 oz. of chicken sauteed in non-stick spray and heavily seasoned with blackening seasoning

1/3 cup frozen corn (microwaved)

1/3 cup black beans

1/4 English cuke

1/4 of the Guacamole (recipe follows)

Large dollop of TJ’s Fat Free Organic European-style Yogurt

3-4 Tbsp. TJ’s Chipotle Salsa

I like to make guac with red onions, lime juice, jalapeno, and garlic, but often leave out ingredients if I don’t have them on hand.  The real star of the show is the avocado and if you have a nice ripe one, you won’t be disappointed no matter what you omit.

For this recipe I used:

1 medium very ripe avocado

1/4 large red onion chopped

juice of 1/2 lime


I had garlic on hand but completely forgot to add it…nothing a little garlic powder can’t fix.

Side note: I was not a fan of the Chipotle salsa.  In fact, I asked Brad if he planned on eating it because I wanted to throw it away.  I’ve never met a salsa I didn’t like this much; so much that I am willing to break the cardinal sin of wasting food and throw it away.  Eating is supposed to be a good time (that’s what I think anyway), so if I dislike something this much, I don’t want it to ruin my good time. I’m giving him a week to eat it and then it’s going out with the trash.


Filed under Dinner