There are plenty of good reasons to eat a salad – but I know that if I don’t make salad eating easy, it’s less likely to happen.
I went a stretch of days without eating a salad (gasp!) and it took me a second to realize it was because I’d fallen behind on food prep.
I’m all caught up now though! A bunch of greens have been torn up and washed and are ready to go – now I’ve got a couple days worth of leafy handfuls to throw into large bowls and then doll up for quick and healthy meals.
An amusement park excursion was on the docket for today. And like most day trips, a packed lunch was the first order of business on the agenda.
It is at this juncture that I would like to present our midday meal + snacks for inspection:
Exhibit A: Carrot sticks
Exhibit B: Homegrown grape tomatoes and green pepper slices
Exhibit C: Standard kid packed-lunch fare = two sunbutter and jelly sandwiches on Ezekiel bread, cut into quarters
Exhibit D: Bare bean butt hummus (2 cans, 22 minutes! I’m improving!)
The girls and I hiked, biked and triked ourselves a couple of blocks to our local farmers market this afternoon.
We enjoyed the sites.
The sounds.
(Asparagus speaks to me.)
The signs.
The realization that tonight’s dinner plans were about to be revamped.
Brussels sprouts can wait until tomorrow.
I really enjoy playing around with different ways of eating – figuring out what works for me and what doesn’t. It’s like a science experiment really, and I like experimenting on myself. Wait, I mean, I like playing with myself. Ummm, no, that’s not what I meant either.
I read The Zone like 100 years ago, and while the eating plan described there is rather complex and a lot to keep track of, it was still my introduction to the importance of getting fat, carbs and protein at each meal.
If you pay close attention, you can pretty much figure out exactly when I figured out the title to any given post. Sometimes it’s at the beginning. Sometimes it’s at the end. Sometimes I pull random crap out of the air and slap it into the title. Nonetheless, you should at least be able to determine WHEN I pulled crap out of the air.
Anyway. I’m not so sure about this “vegetable” thing. I mean how good can they be for you? Really now.
As an oat lover, I usually end up making eggs for meals other than breakfast. Today I made Veggie Frittatas for dinner.
Ingredients:
1 Tbsp Extra Virgin Olive Oil
5 or 6 eggs
1/4 c of milk (optional)
1/4 c of cheese (optional)
Vegetables of your choosing
Salt and pepper to taste
In a large pan, saute vegetables on medium heat in EVOO until soft. I used what I had on hand; onions, garlic, mushrooms, red pepper and spinach.
Because the spinach cooks fast, I got the other veggies started and held off on the spinach until everything else had softened up.
More Mama’s Weeds
