In my quest to try every vegetable in the produce section of the grocery store, I made a salad with roasted beets today. Honestly, I can't say that beets are delicious. They taste a bit too earthy for me, but they went well with this Giada de Laurentiis salad (mesclun, walnuts, goat cheese, avocado, cranberries, balsamic dressing).
Also, on the oatmeal for breakfast front, I added an egg white to my 1/2 cup old fashioned oatmeal (at the very end, stove off, pot still hot) for more protein. It fluffed up the oatmeal, was otherwise undetectable and I felt full until about 11 am! (Breakfast at 7:30) I added a bit of real maple syrup too. Yum!
yeah! I'm glad you are upping the protein. Beets are not my favorite. I've tried them tons but don't rush to them. How did you roast them?
ReplyDeleteWhat great food choices! I'll have to try fresh beets. I am a beet fan but have only tried them canned. Your meals today looked yummy!
ReplyDeleteDude, what the heck is mesclun? This is not the first time I haven't recognized one of the ingredients in your recipes. I need to up my food sophistication in a big way!
ReplyDeleteSorry, but you had to go and ruin a perfectly delicious salad by adding beets? Gag. :)
ReplyDeleteLooks yummy, even the beets. I'm amazed at the time you take each day to make interesting lunches. I'm on the go and usually have a sandwich with cucumbers, tomatoes, some avacado, and protein all on 100 calorie piece of bread or I eat leftover salad from the night before.
ReplyDeletePlease know that I only make the photogenic salad once a week, then all the ingredients & dressing are in place to have it once more before the weekend.
ReplyDeleteSue, I didn't actually used mesclun (a dark salad leaf) because they didn't have it at the store. I just used the pre-washed "fancy" lettuce mix. In the past two months, I've become a bit of an ingredients freak, I know. But if you'd chatted with me a little over two years ago, I would have thought "balsamic", for example, referred to some kind of foot cream. Now my approach is this: weird & gourmet ingredients, you will not intimidate me!
OK, the real reason I make these fancy salads for lunch: no one can complain and say "Yuck, this is gross. Why are you torturing us?" I can make a quick PBJ on WW for the kids with some apple slices or carrots, then turn to my succulent salad and enjoy it in peace and quiet. It's like my little moment in food heaven.