I don’t know what it is about the heat, or this time of year, that makes me want to eat salad for every meal. I’m sure I’m about to lose a bunch of readers right now, because at least 50% of the population hates people who say they love salad. But for those of you who are left, maybe you can relate. Lately, I’ve been legitimately craving salads.
Breakfast salads (Sunday brunch @ Earl’s)
Lunch salads (Yesterday’s lunch, AND just about every day for the last month as seen here)
Dinner salads (Sunday night w/ grilled shrimp and squash)
It’s true that I crave salads, but I certainly don’t crave the SAME salad over and over again. It’s important to switch things up – party to diversify nutrients and incorporate the oft-forgotten protein – but mainly to keep things interesting.
Last night’s dinner started with a base salad (power greens, baby romaine, beets, bell peppers, onion). And to round out the meal… I put an egg on it! A fried egg, to be specific. I realize this is basically the same as the salad I had for brunch on Sunday, but for whatever reason, fried egg on salad feels like dinner to me.
Am I seriously still talking about salad? I apologize.
Let’s end on a sweet note. After dinner, I put together a batch of this super easy Chocolate Sun Butter Freezer Fudge. Adapted from a Tara Styles recipe, this dessert took me about 2 minutes to put together, plus an hour in the freezer. It doesn’t get much easier than that.
Chocolate Sun Butter Freezer Fudge
1/4 c coconut oil, melted
1 c sunflower seed butter
1 T honey
Handful of chocolate chips
1. Stir together the coconut oil, sun butter, and honey. Add chocolate chips and stir to incorporate.
2. Pour into a foil or wax paper lined baking dish (I used a 9″ x 4″) and freeze for at least an hour.
3. Remove from freezer and cut into squares. Store leftover fudge in the freezer.
Maybe I should have led with the fudge…