Today was meant to be a basement day but guess what I was thwarted by?
A) potential pregnant visitor (primer fumes = no bueno)
B) a bit of a hangover
C) a bit of laziness
D) ALL OF THE ABOVE
DING! DING! Correct! It is indeed “D: ALL OF THE ABOVE”
Yes, logic and good sense would question why I would be hungover on a Wednesday. Well, me and 75ish of my most favorite coworkers ever, helped to close down the MTV Networks SF office in style with a cocktail party at Sens in SF.
And, while the night started respectably enough, it ended in a Chinatown dive bar singing Sweet Child O’ Mine into karaoke mics that didn’t even work (and didn’t need to).
Perfect.
So back to today, I wasn’t really feeling the basement but was feeling the need to beat the heat and my hangover with some healthy food.
So I made up these salads. Both were delicious and super easy. Plus I feel better.
All of the measurements below are estimates because I just threw some stuff in a bowl until it tasted good.
Lemony, Minty, Quinoa Salad
INGREDIENTS:
- 1 cup (dry) Quinoa cooked, like rice, with 2 cups of water
- 12 or so fresh mint leaves chopped
- Juice of 2 lemons
- 1/2 jar of Marinated Artichokes, chopped (optional)
- 1 tbsp Olive Oil (or oil from marinated artichokes)
- salt to taste
INSTRUCTIONS:
Mix all of the above together in a bowl. Fool around with amounts until you like how it tastes. See? Easy.
Kale, Parmesan, Avocado Salad
INGREDIENTS:
- A bunch of Organic Kale, chopped salad-sized
- 1/2 cup grated parmesan
- Juice of 1 lemon
- 1 tbsp Olive Oil
- 1 large avocado diced
- 2 tbsp White Balsamic Vinegar
- salt & pepper to taste
INSTRUCTIONS:
Mix all of the above together in a bowl. I like mixing it over and over to really kinda mash the avocado which gives the salad a creamy dressing feel but healthier.
TIP: Dinner #2: both salads mixed together! Yum!
fumbleweeds 