Category Archives: Salads

Salad a day challenge!

I have a confession to make and it ain’t pretty. I almost always manage to let my salad greens die a stinking and mushy death. I waste greens. I buy them very enthusiastically at the Grocery store but when it comes to eating never happens. Now Arugula is an exception, I can eat as much Arugula as I want and I have told you before how much I love it!

So why all this rambling you ask? I have declared September “ A salad a day month” This is my first challenge here on the blog and although it is mostly a personal challenge, all are welcome to join! Sometime I really fall low on eating my daily portion of veggies and this is a great way to do that and not waste greens.

Thursday:
To kick off this challenge I started off with a side salad and an Indian main dish called Dal Dhokli that was inspired by Sonia! Thanks Sonia for the amazing recipe it was spot on, almost like my Mum!

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It was so good the husband savored it and gave it double thumbs up!

My side salad was mixed greens with artichokes, sundried tomatoes and capers dressed in Annie’s Roasted red pepper dressing!

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I know it is not the best way to kick off the challenge but something is better then nothing right and also I used some greens in the process.

However today’s (Friday) salad was a yummy and filling one.

Roasted Veggie salad in Lime, cumin and garlic vinaigrette

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  • Bed of Greens: Spring mix
  • Roasted veggies: green and red peppers, baby carrots, red onions and red potatoes.

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  • Dressing: Juice and zest of a lime+ 2 tsp dijon mustard+ 1 tbsp EVOO+1 small garlic clove minced+1 tsp ground cumin and a kiss of red pepper flakes.

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Deliciousness!

Not a bad start for a “not that frequent salad eater”right!!

Note that this was just a part of my dinner, actually this was dinner part II.

Dinner part I was a 3 minute veggie pizza on a whole wheat Naan.

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Whole Wheat Naan+ Cheddar Cheese+Green bell pepper+red onion+ veggie burger.

Very filling and took hardly any time.

This was followed by a trip to the gym which has been updated on the Workout Page!

After the workout I had a major urge to bake some cookies. Presenting to you

Vegan chocolate chip cookies. Recipe inspired from here

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Okay that was a lot of food talk!!

So the weekend is finally here, I am so so happy! Hooray!!

Q. Have you planned anything for the long weekend? As I mentioned in my previous post, I have some R&R planned and quality time with the husband!

Q. Now for the tech question, Are you a Mac or Windows person? I am a windows person through and through. I have tried Mac a few times but the interface is just not for me!

Meal planning

A few months back I had explained how I was overshooting my budget due to my impulsive purchases and lack of planning. But with a system in hand I  think I am getting there. I am not a big spender except when it comes to food. My closet is full of clothes thanks to my Mum. She adds a new collection every six months. But even then I have no excuse to go bonkers with my grocery bills. Sometimes the veggies just sit and rot, cuz I get them and just forget about it. So this week I have a meal plan properly sketched for the week.

Today i.e. Mondays’  dinner was Meatless Ragu with Fennel salad.

Meatless Ragu:

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(Courtesy: Nigella Express)

Ingredients:

  • 2 garlic cloves minced
  • 1 small onion chopped
  • 4 baby bella mushrooms sliced
  • 1 cup cooked brown rice
  • 1/2 cup dry brown lentils
  • 1 can diced tomatoes
  • 1/2 tsp smoked sweet paprika
  • Salt and pepper
  • 3 cups veggie stock
  • EVOO- 1 tbsp

Directions:

  • In a skillet with EVOO, add the garlic,onion till the onions are translucent.
  • Next add the baby bella mushrooms and cook for another 15 seconds.
  • Add the brown rice and the brown lentils. Give them another 2 minutes.
  • Next add the diced tomatoes, spices and season.
  • Add the stock or water. Let it come to a boil and then lower the flame and cover and cook for about 20 minutes.
  • Serve with some cheddar cheese on top.

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Fennel and baby bella salad:

(Recipe from French food at home)

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Ingredients:

1 bulb fennel

1 stalk of the fronds chopped

4 baby bella sliced

1 scallion soaked in 2 tbsp vinegar with 1/4 tsp salt.

Dressing:

1 lime zest and juice

1 tbsp parsley finely chopped

1 tbsp EVOO

Salt and pepper

Directions:

Prepare the scallions as above keep them aside.

Chop the fennels, baby bell sliced and the fennel fronds.

Mix all the above ingredients and then the dressing.

Chill before serving.

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Workout:

15 minutes of Arc trainer

25 minutes of C25K Week 1 Day 1.

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Q. I desperately want to know if you are a runner, how did you get started? Were/Are you a walk/ run person?