I get a kick out of eating Brussels sprouts.  In my mind, they are famous for being the most disgusting vegetable someone might ever threaten a child (or picky adult) with having to eat.

When I discovered that Brussels sprouts are not disgusting or gross, there was only one logical conclusion that I could make about myself:

I like Brussels sprouts, therefore, I am a bad ass.

Trimmed Brussels Sprouts

Before I continue to congratulate myself on my vegetable badassery, allow me to whisper the secret to enjoying Brussels sprouts if you don’t already know it.

**

Saturday Greenery

March 2nd, 2013 | Posted by Alison Spath in Lunch - (6 Comments)

It’s Day 2 of The Greener March Challenge! Here’s today’s lunchtime salad – KAPOW!

Saturday Salad

Oh, wait. I mean, Hi! Did you eat something leafy and green yesterday? And today already too? High five!

If you’re about to become a lean green eating machine for the next 30 days or so, we should talk about salad sooner rather than later.

If you’re already a salad shooting pro, please share your salad secrets with us!  But if salad is something you’re only feeling so-so about, let’s talk about how to make salad time quick and easy. Because when it’s quick and easy, it’s more likely to happen.

Always Bet on BLAC

January 16th, 2013 | Posted by Alison Spath in Lunch - (6 Comments)

A lunch time quickie today!

When I was a vegetarian, I truly didn’t miss meat.  Truly.

But now that I’ve been eating some meat again, I must admit.  It’s good.

Especially bacon.

When I get good quality bacon from the local markets – or in this case, from Zak’s mom and step dad who raised their own pigs last year – I dig it.

I’ve been cooking 10 – 12 strips at once to make homemade bacon bits for salads.  Fry it up, trim most (but not all) of the fat, move to a few paper towels to soak up the grease, chop and store in the fridge to use on salads over the course of a few days.