Food - Again! 03-01-25

 

I am still trying to gain some energy, so we are back to walking twice a day, today we managed 6541 steps (2.79 miles).  But I don't seem to do much of interest.   That is why I am posting my current favorite meal.

I have become addicted to this salad and have posted it previously.  It is lunch or dinner several times a week.  Starting  with two scoops of lactose free cottage cheese, I add an assortment of fruit.   Usually I cut up a small apple, half a large  banana, part of an orange or a mandarin, some blueberries and a handful of chopped toasted pecans.   I might add half an avocado, some chopped celery, a pear, a peach, or any fruit that is available. I stir in some Brianna's poppy seed dressing and maybe a sprinkle of toasted sesame seeds.  

It is so delicious and, I guess, healthy.  

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Friday Food 05-31-24

 Somehow spring time is always salad time for me.  Although I do eat salads all year, they seem more appealing as the weather warms up and the landscape is green and also colorful with flowers.  Here are some memorable lunch salads.

Although Fitness Grill has changed to Versie, the menu is basically the same. I frequently order the salmon salad which is always simply delicious.  Other than scallops I rarely cook seafood at home, so often order it at restaurants. 

Several years ago there was a fad of stuffing the salad in a tall glass and then  upending it  on t he plate; a sort  of  salad tower; this one was at Bowers Museum restaurant.   Very tasty, but one had to flatten it out to eat it. 

Here is a crab salad in an interesting combination.  Don't recall the restaurant. 

Here is a made-at-home salad.  Celery, avocado, oranges,  banana,  dried cranberries, chopped toasted pecans, lactose free cottage cheese.   Not yet added, a drizzle of Brianna's Poppy seed dressing.  

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Friday Food 09-08-23

 I love  salads, but am always a little leery when eating out because of my allergy to sulfites. They are frequently  used to keep  the lettuce  and other veggies looking fresh.  Salad bars are the  very  worst so I avoid them. But better restaurants usually don't use sulfites on their food.  If  in doubt I ask, but don't always receive a firm answer. It is  worse outside of California due to the different regulations in different states.  I don't make elaborate salads at  home - all that chopping, ick.  Our  temps are on the rise this week so I am  thinking salads - maybe Fitness Grill again!

Tasty crunch with chicken and cheese on top and, as usual, the dressing on the side.

Grilled tuna and violets.  Can't really taste the violets, but they are a delight to the eye!

This is more like what I make at home - two ingredients with rice vinegar and olive oil on the side.  A little fresh parsley if I have it.

Tomatoes, radishes, broccoli, blueberries, provolone, and  greens..

Got a little fancy here.

This recipe came from a Facebook friend in Australia in 2009 and it is my favorite summer salad, worth all the peeling and chopping.  

 

There aren't any exact measurements, but this is what I use for just one dinner size serving:

3 - 4 radishes sliced

half a small can of sliced black olives

1/2 naval orange cut into small pieces

2 cups of watermelon squares - about an inch.

a couple hands full of mixed greens OR baby spinach OR what have you.

Toss with a dressing made with olive oil and fresh lemon juice. 

A beet salad at Solare Ristorante in Liberty Station, San Diego.

This is a delightful combination and I always  intend on trying to duplicate it at home, but haven't so far.  It tastes so cool on a hot day. 

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