A Salad and a Walk
Bears emerge from hibernation lean and hungry. Me? Not so much.
Peeling off the layers of outwear in preparation for a week of crisp spring weather, the sourdough doughnuts and nachos that warmed me through the dregs of winter have settled onto my hips and into the space beneath my chin. Right-o.
With the season of tank tops soon approaching, I’m recommitting to moderation in all things. And so, more salads, more walks, and maybe a little hot yoga. If you are feeling the same, consider my favorite non-summer salad of spinach, roasted beets, walnuts, chicken, and a buttermilk dressing. Bursting with superfood nutrition and low in saturated fat, and full of sweet-salty, crunchy-chewy, soft-crisp contrast, I’m hoping it will remind me how good it tastes to eat wholesome, healthful food.
Menu for the first spring-like week in a long, long time:
Monday: Clean out the fridge night
Tuesday: Spinach salad with grilled chicken, beets, and toasted walnuts
Wednesday: Chana masala, curry roasted cauliflower, raita, rice, and onion kulcha
Thursday: Orange and avocado salad and black bean quesadillas
Friday: Stir fried pork and mushrooms in garlic sauce, steamed bok choy, rice
Uncategorized | jen | 
March 8, 2010 2:46 pm
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By Kae, March 13, 2010 @ 10:01 am
Will I kill the salad if I do it without chicken? Now I have to figure out how to roast a beet. Yup, 39 is a bit late to learn to cook. xo
By jen, March 14, 2010 @ 4:17 pm
Not at all….I’d just toss in some rinsed canned chickpeas. Or leftover shrimp. Or nothing extra.
To roast beets, just give them a wash, trim the tops and bottoms, and wrap them in a wad of foil. Toss them in a hot oven (somewhere between 375 and 450, preferably when you are baking something else) and roast until you can easily slide a knife into them. There is a huge time variation because of the huge size variation in beets, but it will take between 30 and 60 minutes. Let them cool until you can handle them, then peel and chunk up for salads. Mmmm.