Save the Lettuce!

Salads, Vegetarian

There is a funny tweet going around that says “Almost left the grocery store without buying a bag of spring mix to throw, unopened, into the garbage in two weeks.”

Lol. We have all been there. Sometimes we do open it for one salad, eat said salad, feel healthy, then forget the rest of the bag. Or you see it staring at you, testing you, looking all fresh still, then you open it and almost throw up, because it smells so bad. Gross!

I bought one of those clam shells with the spring mix in it and decided to really for reals use this lettuce for the next few days and not throw any bad lettuce! I used some last night, so I thought I would continue the trend and challenge myself with new ways each time on what to do with the lettuce, besides an obvious side salad.

Tonight I came home from Pilates and made myself a salad, but added in some fun ingredients aside from just mushrooms, tomatoes, and cucumbers with croutons. Here is what I put in my salad tonight…

A few artichoke hearts, black and green olives, roasted red peppers, cucumbers, mushrooms, carrots, pistachios, feta, croutons, and Greek Dressing. Already thinking about what to do tomorrow night…

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Tofu and Veggie Stir Fry

Asian, Salads, Vegetarian

I am on a tofu kick lately! I have a few veggies that I need to eat up before the farmer’s market rolls around again, so I decided to make this stir fry. The veggies are grape tomatoes, cauliflower, shisito peppers, carrots, half a cucumber, and a few mushrooms.

I cut my cauliflower in small pieces (some ended up like “rice”), sliced a few mushrooms and carrots, and left the peppers and tomatoes whole. I stir fried them all in a few tablespoons of vegetable oil, sesame oil, hoisin sauce, and teriyaki sauce until they were tender. In the end tossed some cooked chopped tofu. I added half of a chopped cucumber and lettuce for some fresh elements, but it would have been just as good without it.

After a day at the pool, I wanted something refreshing and healthy, and this was perfect! I made extra to have for leftovers. Would be good mixed with some noodles, brown rice, or quinoa.

Teriyaki Salmon

Asian, Dips, Dressings, and Spreads, Seafood

Evening guys! I hope everyone is well. Today was a pretty crazy day full of errands and family time, so tonight I cooked this easy healthy dinner while my daughter was at practice.  If I have the ingredients on hand, I usually make my own marinade like this for my proteins, but I do keep a few in the cabinet just for busy or lazy nights. When I saw the marinade pouch staring at me in the cabinet, I went for it.

All I did was marinate the salmon while I heated my oven to 400. I baked the fish for about 15 minutes (less or more depending on the thickness). I also cooked some rice and some squash and mushrooms sauteed in a bit of butter and sesame oil. I didn’t take a picture of the complete dish, but it was very pretty.

The salmon gets a bit charred on top, but was not burned. They were rather large, so I cut them in half. This is going in to the fish rotation for sure 😉img_2071img_2075