What this isn’t: an authentic Tom Kah recipe. What this is: delicious, comparable in taste to traditional Tom Kah, takes 5 minutes to prep, and you likely already have the ingredients. I like to bulk up the soup with a ton of vegetables, which, again, isn’t the traditional way to make it, but hey! it’s my recipe.I make a batch of this and have dinner for the whole week. If needed, you can add tofu or shrimp (WILD CAUGHT) as a protein source.
After eating salmon for more days in a row than I feel comfortable sharing, I decided I could not eat one single bite more of that delicious little fish for at least a month and needed to shake things up. Let me add that I love salmon bc of how easy it is. I tried cooking halibut to no avail: the fire-alarm may have gone off, so I wasn’t particularly inclined to try again. As I racked my brain, I thought to myself…….what about tuna???
To avoid mincing words I’ll just go ahead and say it: this salad is fucking phenomenal and I’m not even a salad fan. Salad is always bland and unsatisfying to me, but that all changed when I was introduced to Sweetgreen. As suggested by the name, they’re a salad take-out restaurant that has become my go-to lunch break in NYC. I love their lentil avocado salad, and used it as nominal inspo for this recipe.
I posted this “recipe” on my Instagram story last week and got a lot of DM’s about it which is shocking to me because it’s so easy and I’ve been making it since I was 11. No joke. I don’t even really feel like it deserves a post, but it’s a good, easy staple. I like eating this for dinner because it’s packed with protein, fiber, and nutrients, and keeps me full until the next day. Salty sauteed broccoli tastes better than french fries to me imo. Here ya go. 10 minutes I SWEAR
I’ve never really bought into the notion of ‘comfort food’ as being savory food since I’m more of a sweets girl, but living on the East Coast and its subsequent -7 degree winters has thrown that proclivity right out the window. At this point I would rather rip my teeth out than make any type of frozen acai bowl so I’ve had to come up with other things to eat. Maybe it’s a blessing in disguise since I suppose eating 27 acai bowls per week is not necessarily a well rounded diet.
There’s only one thing that’s worse than going through a breakup, and that’s getting fat after you break up. I would literally rather die. So to save myself, and my waist line, from going off the deep end I’ve been making a conscious effort to stay full with more proteins and fats, and less sugar.
A few weeks ago I visited my #goals friend Chris in Dallas. After marveling at his home/interior design for hours, we left for yoga and lunch at The Honor Bar. He implored my to try the kale salad, explaining that it has quite the reputation. It did not disappoint and I knew I needed to recreate.
As I've mentioned in previous posts, I tend to find a recipe I like and then eat nothing but that for months at a time. Befittingly, I have been ordering a sushi burrito from down the street every day for both lunch and dinner and subsequently racking up a small fortune in my Takeout category on Mint (if you don't already use this I highly recommend).
Hello beauties! After eating nothing but cucumbers for the last week or so my taste-buds and I decided it was time to branch out. Introducing the Fresh Mex BOWL: cucumber free, protein packed, and all the good fats. Before I unintentionally rhyme again let's get to the point.....
Every few recipes I make something that I could eat for months at a time, for every meal, and not get sick of. This is one of those recipes and I'm so pleased with myself I could CRY. Plus it's low-carb for those of you who are into that sort of thing.
By my third batch of burnt quinoa I was tempted to scratch this and sub lettuce for quinoa, but 'veggie fajita salad' didn't have the same ring to it. TAKE AWAY: when microwaving quinoa aka the lazy man's method, it's DOUBLE the water to quinoa ratio, not equal. Le sigh.
The combination of spices in this is SO GOOD. Sometimes I make something and am so confused as to why people think you have to add butter, cheese, and salt to a recipe to make it palatable - looking at you Olive Garden. The spices work well for this recipe but can honestly be added to anything when you need a little kick. TRY IT!
If traveling/bringing to work I find it easiest to keep them wrapped like a burrito and eat them as such. Optionally you could slice them into traditional sushi pieces but run the risk of the ingredients falling out all over the place. Basically pick your poison: messy pieces or something that looks like a veggie filled condom. Up to you.
Shout out to Starbucks for inspiring this salad. The first time I got it was before a flight from San Diego to JFK because I needed something real to avoid buying the disgusting hummus like product they sell on domestic flights. NO SHADE.
Like most people I LOVE Chipotle. I could eat there every day, and I actually would if everything wasn't an absolute sodium bomb. A salad with only salsa, guac, and brown rice and their vinaigrette weighs in a whopping 2,470 mg of sodium and 775 calories.