When I first started working virtually I was nervous I would eat ice cream all day, which you can read about in my post aptly titled, “How Not to Eat Ice Cream Every 15 Minutes.” I got some wonderful suggestions, such as Summer‘s guidance to eat away from my desk and to drink coffee, a natural appetite suppressant. (I’m looking at you, red-headed Olsen with the Starbucks taped to your palm like you’re playing Edward 40Hands.)
So I usually drink tea or coffee in the morning, as I’m not a normal breakfast eater. And actually, the binge eating hasn’t been so bad, especially with the abundance of fresh fruit this time of year. Although there have been some ups and downs in this whole work from home thing, I’m actually loving it.
My favorite part—besides no commuting, no dressing, no showering—is cooking lunch. I look forward to it all morning, if not the second I’ve finished dinner the night before.
It’s been a salad kind of a week.
Lettuce and Basil Salad with Radish and Avocado
I like this salad because it totally exploits basil. When my dad sent me off with vegetables from his garden he shoved them all into one bag: lettuce, basil and zucchini. Zucchini is easy to remove, but separating the basil leaves from the lettuce leaves proved itself a more time consuming, and actually, unnecessary task.
I chopped the lettuce, basil and kale together and topped with sliced radishes, avocado chunks and a miso-rice wine vinegar dressing (miso paste, rice wine vinegar, dash oil, salt, pepper).
(Psst…I super craved cream cheese so I thought I could sneak in whole wheat toast with a slather of veggie cream cheese. Honestly, though, I’m not sold on carrots sneaking into my cream cheese.)
Egg-in-a-Basket and Kale Salad
I know, you’re like, “Dude, gansie, where the fuck are the eggs lately?!”
I got it covered. Don’t worry. This salad took care of my egg craving and carb craving. But because I laid a bed of kale underneath my Egg-In-A-Basket, I felt like this was a somewhat healthy meal. No?
(salad pictured at top)