It’s always good to have a few hard to mess up, easy to make, and tasty recipes. Dishes that are pretty simple but taste kind of impressive and a little special. The types of recipes that can be confidently made for any special occasion. For me, that recipe is a spring green salad topped with strawberries, sliced pear, crumbled blue cheese, and toasted walnuts. Finished with a balsamic vinaigrette, this salad – in my opinion – is perfect. It looks pretty and the sweetness of the fruit balances out the blue cheese. Without question, this salad is a first choice for a Valentine’s Day dinner menu.
I’m taking advantage of my two-hour wait at the car dealership to post an update. Praise be for free WiFi! Apparently, my entire horn unit is dead, so my car’s annual tune-up is taking a bit longer than usual. Sitting around in waiting rooms isn’t exactly a good time, so you have to make the best out of it. I’m learning so much about small claims courts from the classy daytime TV programming! I like scheduling appointments like this for the afternoon, because it gives me a chance to go home for lunch. It’s always a novelty to hangout with Ben and Kismet during a weekday. For whatever reason, making lunch on days like today always seems special to me. One of my favorite things to make for lunch is tuna salad.
It seems like nearly every food blog on the internet has a special focus. The focus often revolves around a certain category of foods, like desserts, or a specific diet/lifestyle. As I mention on the My Story page, lack of a focused interest area held me back from starting my own blog for a really long time. I didn’t want to lock myself into any specific topic. I also do NOT believe in special diets beyond those related to an individual’s personal belief system (Hi, vegans!) and diets prescribed for a specific health issue, like the DASH (dietary approaches to stopping hypertension) diet for people with high blood pressure. So, in short, I’m not into paleo, Whole30, detoxes, low carb, cleanses, keto, intermittent fasting, super foods, autoimmune paleo, or grapefruit diets. So, I decided to make my focus be not having a focus? Except, that’s not actually true. I am really focused, My focus is on eating a diverse, balanced diet that’s good for physical and mental health. An omnivore diet.
I kind of wish I was starting a bee business, but I’m just roasting beets. I really enjoy roasting beets. It takes some time, but the prep is generally very easy and low effort. The apartment also smells nice after roasting beets, and I think they are fun to peel. The challenge with eating vegetables is planning. You must plan to make sure you eat things before they start going bad. Vegetables take planning to be in a ready to eat form. It’s a lot of work! It’s easy to see why a majority of people fail to get enough plants in their diet.
This past week I totally failed at vegetable meal prep. I’m still stuck with a big bag of carrots waiting to be peeled in the bottom of my fridge. At least, they have a lengthy-ish shelf life. Like carrots, beets in their uncooked form keep really well, but there’s definitely some time and effort need to get them into an edible form. So, that’s why I’m roasting beets on Friday night! Continue Reading
I did it! I finally made a food blog. It really was easier than I expected, once I finally jumped down the blogging rabbit hole. I even made a dedicated Instagram account (@omnivore_megan), so I no longer need to worry about annoying my friends with too many food pictures! Speaking of Instagram, this is the first recipe I put into writing. A friend wanted to know how to make this colorful black bean salad after seeing its heavily filtered picture on my Instagram. See picture below! Yeah, that’s an old filter. So 2013. I said it took me awhile to put this food blog idea into action. Anyway, this salad is great for a light workday lunch. It’s filling, healthy, and refreshing. I also think it makes a great side to grilled Mahi Mahi or shrimp. Eaten as a lunch it serves 2 but as a side it serves 4.