Salad, how do I love thee?
Let me count the ways.
I’m finally in full salad mode–it takes me a while to move from the cooked veggies of winter to the ‘its too hot to cook’ salads of summer. And I do love my salads! Here are just a few of the reasons why:
- Instant gratification–Quick and easy to fix.
- No cooking/less cleanup.
- At least three servings of veggies!
- Other food groups can be easily added –beans, meat, nuts, fruit, grains, even dairy!
- Low cal to decadent–your choice!
- Take a long time to eat.
Some of my favorite salads are:
Barbecue chicken salad (thanks, Lori!)–chopped chicken breast and chopped onions mixed with my favorite barbecue sauce, and served on top of chopped romaine lettuce, pepitos, carrots, and a wedge of laughing cow cheese cut into bite size pieces. The bbq sauce replaces the salad dressing.
Salsa salad–chopped romaine and whatever veggies you want, along with some avocado, and usually chopped chicken. The salsa is a very low calorie replacement for salad dressing. I usually forego the cheese or chips.
Taco salad–see above, but add ground beef cooked in taco seasonings. Mmmm.
The ‘everything salad’–I had this salad at Strings, and loved it. Just chopped romaine (can you tell this is my current favorite) and whatever veggies you want, add in about 100 calories total of sunflower seeds and raisins. Italian dressing or my favorite homemade combo of honey/mustard/balsamic vinaigrette/olive oil.
BEET SALAD!! The poor beet. You either love him or you hate him it seems. I love beets so much I have a really hard time understanding anyone’s hatred of them, and feel an almost evangelistic fervor to try to convert some of you to the humble beet. I like to roast my own beets (cut into large bite-size chunks, spray cooking sheet and beets with pam and sprinkle with sea salt, and roast for about 30 minutes at 350 degrees, turning once halfway through.) Serve over baby greens or spinach, along with goat cheese and walnuts. Dressing of choice. DIVINE!
I continue to work on my home froyo creations. This latest was my best batch ever, and was the result of “leaving town, must not waste yogurt.” I took the last of my strained homemade yogurt, mixed with a bit of agave nectar, unsweetened shredded coconut, and some coconut extract, and just poured the mixture into an ice cube tray. When I use my ice cream maker and then freeze the majority of what I have made, I noticed I had to “reprocess” it anyway to make it more like frozen yogurt. So I thought, why not skip the middle step.
I put 5 cubes into my mini-processor, and honestly, it looked and tasted like real ice cream, only yogurty. It had that mildly tart taste that I love about the commercial frozen yogurts.
Homemade coconut frozen yogurt!
The other thing I like about making my froyo at home is that I am much better able to control myself with the serving size and the amount of toppings. Its like I pretend I don’t know how many calories those toppings have when I’m away from home. Don’t quite know what’s up with that.
I tried a new recipe this morning. Since I am in love with making my own granola now (thanks, Shelley,) I decided to make this recipe that I had on file. I think its from Bob Green’s Best Life diet. I made it exactly as directed, except for using my homemade granola. Very delicious, and quite a reasonable calorie count of 127 calories per serving. I’ll post this recipe later.
For breakfast I topped it with 1/3 cup of yogurt. That was just right.
Here’s my doodle. I think its starting to look like a painted crazy quilt block.
Not sure what else I am going to do with this. I have some beads to try, but I’m a little scared to start with the beads. Who knows where that might lead??
Close-up of this cross-hatching stitch. I am quite enamored of this stitch and the possibilities for its use.
I just keep plodding along, filling in the sky background on the rug. Its getting very pretty. There is still a lot of sheep and foreground and borders to work on.
Lots more to say, but I’m going to break it up into several posts, so as not to get a reputation for the longest-winded blogger in the world!