I have been absolutely terrible at updating this blog and I feel super guilty! I’ve started a new job so things are a little nuts for me what with my new commute, and the learning curve at work. I’m still doing social media/web stuff but in an entirely new industry so sometimes I am all: “Whaaaa?! I NO UNDERSTAND” haha. So far I am really enjoying it though. The company is great, really laid back and friendly and exciting, the people are really nice and I’m feeling challenged which is a good thing! BUT this blog is personal and has nothing to do with work so that’s all I am going to say about that! 🙂
In the meantime, here’s little lunch post to ease my guilty, non-blog-updating conscience.
My old office was down on the waterfront – basically in the middle of nowhere so our lunch choices were rather limited. My new office is uptown and close to a billion amazing lunch spots. This is KILLING my wallet! I’ve managed to get myself back to bringing lunch at least 4 days a week but it is HARD with such delicious options near by! Thus, I’ve been poking around the ol’ internets for some lunchspiration. Recently I re-discovered a blog I used to follow SherylYvette.com and while browsing for recipes on her site I came across her Super Salad recipe. I knew I had some of that stuff in the fridge so yesterday I threw together my own variation…it was delish. Here is photo evidence:
Now obviously you don’t really need a recipe for salad so I’ll just tell you what was in mine (in the above picture). I packed it for lunch so it had to be layered into the bowl in a specific order so it wouldn’t get all soggy and gross before I had the chance to eat it. Here’s what I had in there, in order from the bottom to top of the container:
- chickpeas (about 3/4 cup)
- diced apple (1/4 cup)
- diced radishes (2)
- diced cucumber (1/4 cup approx)
- diced red bell pepper (1/4 cup)
- snow peas in pods, sliced in half (handful)
- chopped romaine lettice (1 cup)
- mixed baby kale(1/2 cup)
- diced avocado (1/4)
- onion sprouts
The key is the salad dressing which I blatantly stole from SherylYvette’s entry here and it is delicious: 1 tsp sesame oil, 2 tbsp lemon juice, 2 tbsp of rice vinegar, and a pinch of salt. I put mine in a ziplock baggie and laid it across the top of the salad before putting the lid on the container. Then at lunch i dump it on, replace lid, shake it all up, commence eating.
So yeah, just salad! Nothing too exciting today but hey, it’s an update, right?