Long Time, No Cook

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Soooo I definitely have not been cooking.  Combine the end of the school year with good weather and a bf who is willing to grill out, and…where’s the motivation?

I finally got around to assembling something today, which I’m going to count as “cooking.”  I’ve been on a berry kick recently, and had the idea to pick up some spinach, walnuts, and feta to assemble a berry-spinach-vinaigrette salad.  No recipe, just tossing some things together.

I added:

  • Baby spinach
  • Blackberries
  • Raspberries
  • Chopped walnuts
  • Crumbled feta
  • Raspberry vinaigrette

This was DELICIOUS.  I was ravenous by the time lunch rolled around, because I forgot to bring snacks to work today.  I was thinking about snagging something from the snack box in the lounge, but didn’t have enough change to buy anything.  This salad totally filled me up.  The vinaigrette was amazing.  I used Olde Cape Cod, which upon inspection of the nutrition label, has sugar listed as the second ingredient.  Which may explain why it was so tasty. Either way, I enjoyed the salad.

I would like to explore homemade raspberry vinaigrette recipes in the future, especially with easy access to fresh local berries at the farmers’ market.  But for now, store-bought will do.  And I’m definitely making this salad again.

Lunch Dilemmas

Lunch is usually by far my least healthy meal of the day.  Why?  Because I’m lazy.  Pure and simple.  By the time 10:00 pm rolls around, I don’t really feel like making my lunch for the next day.  And I’m certainly not motivated enough to make it before I go to work.  The result is that I end up either a) skipping lunch and snacking when I get home, b) bringing a granola bar and snacking when I get home, or c) getting something from the snack machine…and snacking when I get home.  As one of my students would say, “Yikes!”

There was one week when I was super-motivated, and ended up making a variation of this layered salad from Oh She Glows.  Basically, I left out the wheatberries and the ginger and parsley, and left everything else the same.  It was SO nice to just be able to grab a container every morning, and know that I had lunch at the ready.  And guess what?  I was full enough, so that I didn’t have to eat when I got home from work.

So, the mission for today is to make this recipe so that I’ll have lunch for the rest of this week.  I’m planning on using the wheatberries and parsley this time, but still skipping the ginger.  Sunday is the new lunch day.  Or something like that.