Thursday Quickie

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Hi!  *waves arms dramatically*  How have you been?  The week started out on a stressful note but I seem to have everything in order and under control now.  Classes are going well so far, and I’ve been busting my butt to get assignments finished early so that I can go to tonight’s The Head and the Heart concert.  They are one of my all-time favorite bands and I’ve had this planned for a while now with M.  Tonight is finally the night, and I am counting down the minutes.  :) 

Since I eat a salad monster nearly every day for lunch, I wanted to join in on the Oh She Glows Salad-A-Day Challenge.  For your viewing pleasure, here are the salads that I’ve been feasting on this week.

Yeah, you’re welcome.  ;)

My salads all start off with a huge base of greens.  Sometimes it’s spinach, other times kale, and lately I’ve been loving napa cabbage.  Layers of various chopped fresh veggies go a’top the bed-o-greens, and then I add some kind of protein (hummus, bean dip, tempeh, tofu, chickpeas, black beans), healthy fat (nuts, seeds, avocado), and dressing (which also counts as a healthy fat but is, in my opinion, a food group of its own).  This particular salad had homemade garlic hummus and Blissed Caesar Dressing from the Blissful Bites cookbook.

This baby had leftover tempeh loaf and Annie’s Naturals Roasted Garlic Vinaigrette. :)

This beast had rinsed and drained chickpeas and Goddess Dressing.

This one was topped with Chloe’s Garlic & Thyme White Bean Dip (sooo good, I shall post the recipe soon!) and Annie’s Lemon & Chive Dressing (a new fave!).

And finally, this last bad boy was topped with more chickpeas and the last of Mama Pea’s ginger-lime-almond butter dressing (which I could drink with a straw but somehow controlled myself).

I could eat salad all day long.  Just change up the toppers, protein and dressing and I’m good to go.  I also love the way I *feel* after eating a big salad: full and satisfied but also light and energized.  A salad beast has been my go-to lunch for at least a year or so now, and I’m still not sick of it.  :)  I’ll let you know if that changes.

Do you eat salads regularly?  Any good veggie combinations that I should try, or good vegan dressings I should know about?

For more on how to make a salad a meal, see here and here:)

I’m out of time but I wanted to post this week’s menu!  You guys know how much I love meal planning and food porn.  ;)

I still have frozen pancakes + strawberry sauce and plenty of granola left, but I am going to try Mama Pea’s Flex On The Beach Smoothie for breakfast in the next few days.  It looks so good!

For dressing my lunchtime salads, I’ll make the Creamy Cumin-spiced Dressing from Let Them Eat Vegan.  (I’m pretty sure that LTEV is my cookbook soulmate.  I’m not kidding.  You are definitely invited to the wedding.)

For dinners, I have three things planned:

You might think that having two kinds of cookies (here and here) stockpiled in the freezer would prevent me from making yet another dessert this week.  Not so.  I’m going to make Mama Pea’s Black Bean Brownies.

I need help.

Have a great Thursday!  :)

XO,

S.

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6 responses »

  1. I love a big salad. It really is my favourite thing, but in the middle of winter, it is proving a bit more difficult. I’m not really one to ‘go raw’ with foods like sweet potato and pumpkin, so I’m thinking of sprouting up a storm in the kitch to get me through this time when there is a distinct lack of greens in the organic shop. What’s your strategy for winter.. if you even have winter.. probably not the sort of winter I’m used to…

    • In the winter I build salads with seasonal veggies- cauliflower, brussels sprouts, winter squash, etc. They tend to be a bit more hardy. Our winters are definitely mild! I tend to throw leftover roasted veggies on my wintertime salads, too, which is super delish. This sprouting thing intrigues me- looking forward to reading your posts about it! I’ll need a DIY step-by-step, please. ;) And thank you.

    • I’m actually trying to get in touch with the cookbook authors to get permission to post the recipes for some of my favorite homemade dressings. Stay tuned! :)

  2. I have been eating salads almost every day for lunch for about 2 months now and I can’t tell you how much of a difference it has made in my energy and alertness. And my cravings for vegan “junk food” have gone away. I agree that it’s important to keep them varied and like you, I add a protein (beans) and a healthy fat (nuts) each time. Thanks for the dressing recommendations, I’m going to have to try some of these!

    • That is awesome! I love the way I feel after eating a big salad for lunch. I raise my salad fork to YOU. :) Be sure to check out today’s post for a dressing recipe from Let Them Eat Vegan! It’s a good one.

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