Before you read one bit further, I should warn you that this salad was born out of an attempted 2-week commitment to a really, really strict eating regimen – the keto diet.
Continue reading “Salmon + avocado salad with rainbow cauliflower”
Before you read one bit further, I should warn you that this salad was born out of an attempted 2-week commitment to a really, really strict eating regimen – the keto diet.
Continue reading “Salmon + avocado salad with rainbow cauliflower”
Being a child of the 90’s, I grew up knowing yogurt only as syrupy-pink and sickly-sweet, poured out of a plastic Yoplait cup, or worse – squeezed out of a packet (remember “GoGurt”?) I was never a fan of the stuff, preferring a bowl of crunchy kix soaked in milk for breakfast or a stack of crumbly oreos for a snack.
And then, somewhere around my freshman year in college, Chobani greek yogurt was introduced to the American market. Creamy, tangy, and satisfying, this was a distant cousin to the snack I had known as a kid. All of a sudden, yogurt became my perfect food. It’s high in protein, versatile, and pairs with all my favorite foods: jam, granola, nuts, nut butter. Heck, I think it works with chocolate.
But yogurt has a different, more savory application as well. Continue reading “Savory sweet potato + chicken bowl with yogurt & toasted walnuts”
Hot summer afternoons have a way of making me crave all my food in liquid form, sweet, light, and easy. That usually means a smoothie, cool and creamy, just filling enough, and conveniently portable. Continue reading “Avocado smoothie with dates + almonds”
Here’s my approach to weekly lunch prep, which always includes a type of salad or “bowl”:
1) Choose a flavor profile (Mexican? Mediterranean? Thai?).
2) Stock up or assess where I’m at with ingredients (if it’s Mexican, I’m gonna need black beans and jalapenos, for example).
3) Cook or prep necessary components to throw together a salad/bowl every morning before work.
More often than not, I choose Mediterranean. Continue reading “Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh”