It’s Fresh Start Monday!
At the risk of sounding annoyingly excited about a Monday morning, I have to say – I love a good fresh start. Especially after weekend eating that includes sushi takeout with an emphasis on the shrimp tempura rolls, BBQ eatings from a friend’s wedding, and a smorgasbord of good ol’ potluck food including this SLOW COOKED MEXICAN GRILLED CORN DIP from my friend Steph at our Sunday dinner club party yesterday. Seriously whenever I say “dinner club” I feel like I’m 80. And seriously I ate a plateful of that cold leftover corn dip after everyone left last night. Judge or join. It’s up to you.
We know how to food-party on the weekend – no doubt about it. But the weekend is over and it’s Fresh Start Monday.
You know the feeling when you’ve had such a good (bad) eating weekend that you’re actually looking forward to a big bowl of salad" Yes, you and I both know. That’s why this salad exists. It was created to satisfy the Fresh Start Monday craving for anyone, anywhere, who might also have a personal rule about only eating salads that taste amazing. Repeat: Must. Taste. Amazing.
This salad is 1) easy, 2) delicious and filling, like only the best salads are, and 3) HEALTHY in a number of ways.
The ways in which it is healthy for your Fresh Start Monday:
Quinoa = protein. ?? Bjork is on a major protein kick right now so we’re looking to find ways to eat the same food that (for me) might not need much meat. I get lazy, you know" Quinoa is the perfect balancer for us – he gets his protein, I get my easy meatless meals.
Veggie rainbow! We love a good veggie rainbow around here – especially when you can create a veggie rainbow with, um, two ingredients: spinach and those very adorable tricolor cherry tomatoes. Except are they cherry tomatoes or grape tomatoes" or something else" All I know is they sell big boxes of them at Costco and t...