I’m starting to think I should just convert this blog to “salads only,” since I seem to only write about salads.
As was previously mentioned, my tiny, third floor apartment overheats in the summer, so I’m keeping the oven off as much as possible. Plus, I’ve been going kind of nuts at the Farmer’s Market.
My husband, Chris, flew off to Italy yesterday and he’s traipsing around Rome right now, as we speak, taking in the breathtaking sights in that ancient city. He’s there for a conference, but I can’t afford to join him and turn it into a vacation. So, I’m by lonesome for the next three weeks. I’m envious and a little sad, however three weeks to myself sounds kind of nice.
Me and my darling husband diverge on matters of taste, health and nutrition. He’s all about hotdogs, hamburgers, pizza and simple carbs in general, and I’m all quinoa, tofu, kombucha and complex carbs. One time, I tried to make him taste my favorite breakfast, warm Grape-nuts cereal with a faint drizzle of honey, and do you know what he said? He said, “It tastes like wood pulp.”
Then he went and ate a pizza.
Meanwhile, I recently dropped 15lbs by eating low-carb vegetarian meals, cutting down on eating bread and upping my exercise routine. I’m hoping to drop some more while he’s away. In fact, this morning, the first morning as a lone girl in the city, I had a salad for breakfast. FOR BREAKFAST. It was amazing. You’ll find the recipe below, but here’s the gist: I took some kale, steamed it, chilled it and then took a grapefruit, cut it up, added blueberries and smoked almonds and made a simple dressing. Wow. I could feel the vitamins working their magic after the first bite.
Simple Summer Kale Salad
1 head of kale
½ cup fresh blueberries
¼ cup smoked almonds
Juice of 1 lemon
1-2 Tblsp olive oil
pinch salt and pepper
Soak the kale in a tub of cold water for 20-30mins. This will loosen any grit stuck in the curly leaves. Rinse. Remove the thick stem in the middle of each kale leaf and chop the kale roughly. Steam in a large pot, on medium heat until just tender, about 3-5mins. Put the kale in the refrigerator until chilled. Cut the grapefruit into sections and combine with remaining ingredients. Toss with dressing and enjoy.
I love fresh salads, not only are they nutritious but it’s much easier to throw together a salad than to deal with prepping and cooking times.
It’s going to be a lazy summer around here. I’m okay with that.