Sentences with phrase «about salads these days»

And I totally take back what I just jokingly said about salads every day being boring, because look ^ ^ ^ ^ ^ ^ ^ That's not what I call a boring salad, with all those colors and textures and crunch!

It's finally gotten very warm around here which means I am all about salads these days.

Not exact matches

It would be weird if one day I wrote about a decadent, butter and sugar filled Nutella cake and the next day I blogged about kale salad — it sends mixed messages of what you're all about and you won't necessarily connect with your target audience as you're not totally catering to anyone's needs.

Every day Cast & Crew are enquisitive about the sources and inspiration behind our meals and Salad table and it will be a pleasure to point everyone to your site.

I am all about soup these days, can't wait for the weather to get warmer so I can get in a salad mode:)

The glorious thing about salads is that you can toss in just about anything you have on hand and call it a day.

Back in the early days of this blog, I wrote a post about how to make a truly satisfying salad.

Now I've had some AMAZING broccoli salads in my day, and I feel somewhat of an expert because broccoli is just about my favorite veggie.

So up until oh about 2 days ago, the thought of egg salad just really grossed me out.

Read on to get all the details about this main or side - dish salad that gets you well on your way to eating fruits and veggies for the day.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

But there comes a day when salad looks bleh (stick out tongue) and I don't even much care about that long - awaited burger.

I set them to cook as I'm futzing about, prepping my lunch (I work from home, so I can make lunch fresh every day), and by the time I'm ready to plop myself in front of the noon news, they've had a few minutes to cool and are ready to top my salad.

Blend your salad up, gulp it down (make sure you still chew it) and don't worry about chewing through mountains of salad each day.

I have two teenage girls in my house, and we eat a lot of salad — like just about every day.

Now all I can think about is taking the rest of the day off and eating this delish salad at the lake.

«All About Fresh» Quick Chek produces hot and cold dispensed beverages, fresh soup, salads and deli subs on breads baked fresh three times a day.

Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic powder.

First day out, a bistro dinner with lentil salad (sans cheese and nuts, I'm a purist about lentils), herbed omelet, duck - fat fried potatoes.

There is something about just sitting by the pool and relaxing... So when we have days like this we need to have simple and quick dinner recipes like this one for Antipasto Pasta Salad.

I would say I eat some sort of salad on most days, but I haven't been too diligent about it.

Tomatoes have never looked more beautiful to me than they did in this salad, which was served on a hot July day as part of our lunch at the Torres family's Mas Rabell restaurant in the Penedès wine region of Spain (about an hour south of Barcelona).

The chicken salad is a wonderful filling for the pancakes and again nutritious + protein packed — talk about satisfying the male needs here;) The wraps can be used for breakfast or lunch as well — so a great idea is to make a double portion and keep in the fridge for the next days.

Avocado saves the day here, loading up this collard green pesto chickpea salad with healthy fats while also keeping it oil - free which I know many of you will be happy about.

This salad makes about 3 servings and will keep for 2 — 3 days, covered, in the fridge.

Broccoli salad used to be such a pot - luck staple, but it's one many people forget about these days.

hmm I eat about one salad a day so I'd say that I probably eat about 350 salads a year.

They will store for about 5 days and can also be used as dressing for salads or a dip for meats and tacos for another meal.

However, it really does end that sulfur like «egg» flavour to things to reminisce about those egg salad days (which funnily enough I actually never had).

The great thing about this salad is I prepared all the ingredients the day before and kept them chilled in a big bowl.

The best part about Artichoke Asiago Pasta Salad is that you can make it up to a few days in advance, just make sure you do the following:

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

Did I mention that we got a foot and a half of snow on Mother's Day?!?! And I am all about picnics and the backyard barbeque spread: burgers, potato salad, watermelon, corn on the cob, baked beans, and chips!!

* I usually make these kinds of salads the morning my hubby and I (or our kiddos) will be eating them, but most salads like this will keep for about 1 - 3 days.

I only used about a fourth of the dressing & saved the remainder for a salad the following day.

In this case I was thinking about doing the cream cheese pancake recipe (2oz Cream cheese, 2 eggs, a bit of cinnamon, and very little liquid stevia) with 2 TBS of butter as a topping 3 times a day and then having egg salad (hb egg with 1 TBS mayo), perhaps with some cheese crisps.

I'm all about soup (and kale salads) these days even when it's a «hot» 30 degrees here in Minnesota.

I ask about it — it might be used for condiments or taco day, but not as a daily salad bar.

The great part about Heidi's recipe is that you can eat it warm or toss with chopped romain the next day and eat it like a salad at room temperature (I suggest keeping romaine in your fridge, it lasts longer than other more delicate lettuces, just keep in dry).

Employees: 4,000 Revenue: $ 1 million 10 Specialty: Sandwiches, soups and salads John Gohde, vice president of development: «At the end of the day, it's about delivering an unsurpassed brand experience through the flavors and freshness of our food, the staff connecting with our guests and the enjoyment of the ambiance of our restaurants.»

Quinoa Greek Salad Recipe with Tomatoes, Cucumber & Feta Isn't there some saying about the lazy days of summer?

For her daughter's birthday party a few days later, Galina - an excellent cook, even when she's jet - lagged - immediately set about marinating chunks of lamb shoulder for shashlyk, baking piroshki, salting fresh cucumbers, preparing beef tongue with horseradish sauce, and putting together an astounding array of Russian - style cold salads.

This Italian Chopped Salad is perfect for those hot and humid summer days when the last thing you want to think about is cooking.

Chimichurri Cucumber Noodles with Shrimp & Avocado -LCB- Cookin» Canuck -RCB- Quinoa Avocado Breakfast Bowl -LCB- Cookin» Canuck -RCB- Cobb Salad Bacon Cups -LCB- All Day I Dream About Food -RCB- Grilled Corn & Avocado Salad -LCB- Bless This Mess -RCB-

One of the great things about this salad is that you can make it the day before and let it sit in the refrigerator, adding the avocado just before serving it.

Store remaining salad and chickpeas in separate airtight containers for about 2 days.

Hey guuyyys and welcome to my new 2 - part post about clean water for your kitchen plus a refreshing and healthy spring salad recipe that I created a couple of days ago.

It's not every day you get excited about salad.

About Farmer Boys ®: Founded in 1981 and headquartered in Riverside, California, Farmer Boys ® is a fast casual restaurant chain serving award - winning burgers, specialty sandwiches, crisp salads, signature sides, and all - day breakfast.

It's all about kale salads up in this house apartment these days.