Sentences with phrase «salad every day as»

Though it's mostly just frittata or salad these days as a base for most meals (topped with ham or chicken or eggs or beans or oh so many things!)

«Magic Mike XXL» comes up a little short compared with the original, director Steven Soderbergh's blithe and bonny Channing Tatum showcase inspired by Tatum's salad days as a male stripper.

Long ago, in his salad days as a Saturday Night Live cast member, Sandler figured out that there was just something elementally funny about him vainly yelling into the void.

Marc Spitz's Poseur recalled his salad days as a downtown Manhattan music writer.

Not exact matches

It's a great option for lunch as the base of a salad to keep you energized for the rest of your day.

Easterbrook also introduced all - day breakfast to the menu, and it has been a huge hit for the company, as well as healthier menu options, such as kale, wraps and more fruit and salad offerings.

As Bishop Eddie Long poked through a salad in his church office one summer day in 1999, he shot a weary look at a person ticking off his ministry's successes.

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.

Founded by chef - owners Jaron Blosser, Cody Christopher and Travis Morrin in 2016, Fork & Salad is a chef - inspired salad company with a mission to redefine the possibilities of farm - to - table cuisine as healthy, quick, convenient and affordable, so it can be enjoyed every day by everSalad is a chef - inspired salad company with a mission to redefine the possibilities of farm - to - table cuisine as healthy, quick, convenient and affordable, so it can be enjoyed every day by eversalad company with a mission to redefine the possibilities of farm - to - table cuisine as healthy, quick, convenient and affordable, so it can be enjoyed every day by everyone.

Taking a pajama day to rest, watch movies and wind down is just as much food for us as eating an amazing salad or stew.

I eat more salads in the evenings as the days get longer and lighter, my current favourites are my kale, sumac and crispy brown rice salad and my green goddess salad.

I am trying to make 2016 the start of a healthier me and to date have only been following your delicious breakfast ideas (so as to really make it a true lifestyle change and not a fad «diet») but I do plan to incorporate your smoothies, soups, salads etc into my day as time goes on I am saving towards a Vitamix as I luckily have a magimix (4200XL) already.

Thai salads are also artistically arranged, and food historians believe that such elaboration dates back to the days of royal culinary competitions, when the dishes had to look as spectacular as they tasted.

As a Mother's Day gift, we just gave the gift of beans to Zach's mom, and ever since we've been drooling from afar as she's described slowly cooking the beans for hours, to be eaten for dinner with just a simple salad as an accompanimenAs a Mother's Day gift, we just gave the gift of beans to Zach's mom, and ever since we've been drooling from afar as she's described slowly cooking the beans for hours, to be eaten for dinner with just a simple salad as an accompanimenas she's described slowly cooking the beans for hours, to be eaten for dinner with just a simple salad as an accompanimenas an accompaniment.

Thanks for sharing, loved the addition of kale in here, as cold as it is, other kinds of salads are not so inspiring these days.

I often make a large grain / bean salad and eat it over a few days as they tend to keep well in the fridge.

If you're trying to wine and dine your significant other this Valentine's Day, then why not whip up this beetroot salad as a starter?

They're also perfect for game day — just fill with dip or taco salad and serve as an appetizer.

I feel as though many of us get bored with salads, whether its the ingredients, or the appearance, the job can be completely mundane and comparable to having to remind yourself drink enough water throughout the day.

As a child I remember my delight with day old (or longer) fruit salad where the pineapple chunks had time to soak up juices from the other fruits.

The other day as I was making a kale salad, my cousin looked at me and said, «Isn't it funny how now you are eating that, but back then it was a decoration on your steak plate!»

I wasn't joking when I said I've been eating whole cucumbers as a snack, but now, this salad has been my afternoon, heat - of - the - day go - to.

We could eat for days tuna / salmon salad, which is coming soon on my blog, potato salads, and egg salad as well.

A couple weeks before our wedding I decided to do Alisa Vitti's four - day detox, and this bok choy salad is based on a very simple one that she shares as part of the cleanse.

Dress only as much salad as you'll eat in one sitting — undressed leftovers keep well in the fridge for a couple of days.

I've been relying on simple salads and crowd - pleasing pastas more than usual these days as I'm in the final weeks of recipe development for my book.

When I plan a special meal, such as holiday gatherings or a Valentine's Day dinner, I like to start with a fancy salad.

Was it fate that I came across this recipe the day we were trying to figure out what to do with the kale in our fridge (rejected from being used in this kale salad as it was much too spicy)?

Smaller meals throughout the day containing whole grains and protein, such as a chickpea and quinoa salad are key.

For years, I couldn't eat a bowl of oatmeal without them strewn throughout it, and these days, I find it hard to enjoy a salad without them as a sweet garnish.

This avocado chickpea salad requires only a few minutes of prep time (as long as you've got the pesto ready) so I can't imagine why you wouldn't just assemble this the day of!

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.

I made this delicious jicama slaw the other day as a side salad.

These simple, easy and budget friendly vegan loaded potato skins make a delicious main with a side salad, but are also perfect as a quick snack on the next day.

I had picked out three dishes that are easy to make for anyone despite their previous cooking skills, recipes that can be served as an every day meal or for special occasions, especially the salad and dessert.

Later in the day, I threw together this salad with kale, cabbage, brussel sprouts, seeds, almonds, cashews and topped it with olive oil and lemon as dressing.

My Lawry's Buttermilk Ranch Dressing has come in handy as a dip for appetizer platters, tossing with salads and as a flavorful secret ingredient in deviled eggs — often all in the same day!

One day I realized that the sauce I use for my potato salads and pasta salads was almost the same as what I make for a homemade ranch dressing.

I chose walnuts for my salad of the day, but I think pecans would be just as wonderful paired with grapes and goat cheese.

Salads such as this one always feel like such a rejuvenating treat and I'm quickly reminded how rewarding it is to fuel my body with nutritious foods every day.

I recommend making more than you need when shredding chicken, as it should last in the fridge for a few days and can be used on sandwiches and salads for lunches and things.

Spinach is so easy to incorporate into your diet because it's as simple as buying baby spinach and using that as the foundation for a salad each day.

As it states, kale salads can be so popular these days they're easy to overlook.

It's a great weeknight meal that can be eaten as a salad the next day, providing you have leftovers.

If you're like me and you like to meal prep salads for the week (or before your guests arrive), prepare this salad a day ahead, but only as separate components (for optimal freshness).

Unless you leave the butternut squash separate from the salad (and warm it as needed) this salad is not the best for leftovers as the squash can get soggy if left sitting overnight in the dressing, but make it the day of and you're golden!

As far as shelf life in the fridge, I would say up to 4 days or so, just think of it like a prepared salad, in cake forAs far as shelf life in the fridge, I would say up to 4 days or so, just think of it like a prepared salad, in cake foras shelf life in the fridge, I would say up to 4 days or so, just think of it like a prepared salad, in cake form.

This Courgette (or Zucchini, if you prefer) and Mushroom quinoa salad is quick to make, and is great as both a cold or warm salad — which is useful when the weather jumps between snow and warm spring days regularly.

As mentioned, this Roasted Edamame and Red Pepper Salad is a great side salad and if used as such, the remainder can be refrigerated and enjoyed the next daAs mentioned, this Roasted Edamame and Red Pepper Salad is a great side salad and if used as such, the remainder can be refrigerated and enjoyed the nextSalad is a great side salad and if used as such, the remainder can be refrigerated and enjoyed the nextsalad and if used as such, the remainder can be refrigerated and enjoyed the next daas such, the remainder can be refrigerated and enjoyed the next day.

It's a cousin to your moroccan carrot salad (which we love), but it is more filling b / c of the chickpeas and almonds in it (so, I feel okay with it being a «main course» for our dinner, and eat whatever is leftover as a side with some grilled meat the next day).