Sometimes I want Mexican food, but I don’t want to have rice be a part of it. It’s just not what I’m in the mood for, the heavy starch. That’s when different vegetables can be turned into a delivery vehicle to get that delicious food into my greedy gob. Here are two I’m fond of. Give them a go.
I’m cleaning out my Instagram archives. There is just too many photos over there. I want to house some of them here as I have time to upload them to this blog.
- Blueberry Banana Bread (pre-bake)
- Chickpea Salad
- Prepping mushrooms for the week like a boss.
This is a salad I used to make when I worked at the cafeteria 3+ years ago. I love this salad. Very easy to assemble, and you can pair it with all kinds of fruit-based vinaigrettes you want to use. (We used to sell it with Raspberry vinaigrette packs.)
This salad makes me want to eat better all year long. Enjoy.
Spring Spinach Salad:
3 or 4 handfuls of fresh spinach leaves
6 canned Mandarin slices, drained
3 Cucumber slices, 1/4″ thick, quartered
3 or 4 Strawberries, cut into quarters
1 ounce Carrot sticks, julienne’d
Small pinch Almond slices