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 beast had rinsed and drained chickpeas and Goddess Dressing.
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?
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:
- Homemade Hippie Bowls from Daily Garnish (pass the bong, please)
- Curried Chickpea Salad from Choosing Raw, which I meant to make last week but ended up having enough Sesame Soba Noodle Salad to last me all week (which was not at all a bad thing!). I’ll eat the chickpea salad on sprouted grain bread with a side of kale chips.
- Thai Black Pepper and Garlic Tofu over brown rice from the FatFree Vegan Kitchen blog
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!