Sometimes I sit down at my computer to write…and nothing.
My brain is mush. My thoughts are devoid of the ability to form coherent sentences. My humor has given way to yawns and cups of tea in preparation for bedtime. And I am totally torn between blogging and the irresistible pull of watching episodes of How I Met Your Mother on Netflix. When the latter wins, I’m also angry because I STILL DON”T KNOW WHO THE MOTHER IS.
Seriously Ted Mosby, get yoself together boy!
However, when I am under a deadline and simply have to write, I turn to games.
Yes, my name is Holly, I am 27 years old and I invent fake games to play with myself (ahem, not that kind of play with myself). For instance, I was trying to brainstorm ideas and recipes for blog posts last week. I was so proud of myself that I would be ahead of the blogging game and have all these ideas for posts and they would be like the awesomest ever…and nothing.
I could come up with not one idea for a blog post.
So I ate a salad. A head of kale doused in this dressing to be exact. Then inspiration struck!
I WILL EAT A SALAD EVERYDAY IN MAY AND BLOG ABOUT IT!
I can hashtag it on Twitter! (#saladadaymay #blogworthy)
I can Facebook my salad lunches and boast about my extraordinary veggie intake!
I can post 31 days of fabulous salad recipes on the blog!
It will be like the funnest game ever – can I do this? Will my Everythingtarian body survive eating so many vegetables? Can I come up with 31 different recipes for salads? Will I get sick of eating massive amounts of greens & veggies and cheat by rationalizing that chicken salad, fruit salad and cheese salad (heaping chunks of cheese in a bowl = a salad, obvs) count?
Two days later, I forgot all about this challenge.
I received FoodTrients by Grace O.** to review for the blog and started browsing through her index of sustainable, age-defying recipes – each one categorized by the nutrients found in the recipe. First, I just had to make the Spinach and Grapefruit Salad (minus the grapefruit, plus orange segments) because of the Tangy Ginger Dressing. Delish. Then, I made the Tofu and Vegetable Stir Fry, which literally ended up being a pile of vegetables. Salad, if you will.
Nearly seven days into May, I realized that I, in fact, had been eating a salad a day!
And here I am writing about my success thus far.
That’s only if Warm Lentil Salad counts as salad…I am going to go with yes.
Warm Lentil Salad
adapted from FoodTrients by Grace O.
Prep time: 15 minutes
1 T olive oil
2 cups cooked lentils*
1 cup shredded cabbage
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup chopped celery
1/4 cup diced cucumber
1/2 cup crumbled feta
1/4 cup mint, julienned
1/4 cup olive oil
1/4 cup white wine vinegar
1 shallot, minced
1 T nutritional yeast
1 t minced garlic
1 t dijon mustard
salt + pepper
*I used Trader Joe’s precooked lentils or simply buy dried lentils and cook according to package instructions
In a saucepan over medium-low heat, saute olive oil and lentils for 3 to 5 minutes until warm.
Meanwhile, in a large bowl, toss cabbage, bell peppers, celery, cucumber, feta and mint. Set aside. Pour olive oil, vinegar, shallot, nutritional yeast, garlic, dijon mustard and salt + pepper into a jar. Shake until well-mixed. Add warmed lentils to the bowl and toss with vinaigrette. Top with extra feta and mint, for garnish.
Makes 4 to 6 servings
**And yes, I would recommend this cookbook! Fresh ingredients, easy recipes & the most delicious Chia Peach Tea Frescas that look absolutely divine to sip on a hot summer day.