A Royal Marriage

I want to be a princess. There, I said it. 

Watching this regal shindig has brought me RIGHT back to being four years old, when Disney princesses pretty much ruled the planet. There wasn't any one or anything that could top them. Aside from maybe the Spice Girls, but that wouldn't happen for at least more five years. 

Today, this bitch Kate the Duchess of Cambridge has literally vitalized the fairy tale that we all (admit it) dreamed of. After tuning in for a mere 10 minutes, I've turned into a total sap. There's no other way to say it-- the wedding was breathtaking. 

Right now, I'm planning to do one of two things:
1) Watch Sleeping Beauty, Cinderella, and Snow White-- back to back... to back-- while playing "Someday My Prince Will Come" on repeat.
2) Switch gears immediately so that I don't wind up in a bar somewhere wearing a crooked tiara. 

For everyone's sake, I'll go with the latter. And perhaps just not tell anyone about the first one. 

So voilà, here's une recette for a charming salad that may (or may not) distract you from the bleak reality of our regrettably unroyal lives. 

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Fennel and grapefruit salads have been done for years. Nice combo, but so vanilla.

Now, I love 'em both-- I do. But they needed some oomph. For this recipe, I started with the classic duo, then brought it back to life with a some fresh ideas. Sometimes, even the most perfect pairings could use a little spice.

In this case, the performance enhancers came in the form of keylime and cumin (with a dash of red pepper flakes). Now, that's what I call caliente. 

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If produce could be cute, a keylime would take the cake for fruity cuteness. Their miniature size, slight sweetness, and tropical reputation make these little guys a treat to cook with. I found a whole bag of them for about $2, which only added to my puppy love. If you can find them, grab a bag. You could use them in any recipe that calls for your average lime, but as I said, it's much more romantic when you switch things up.

Fennel and Grapefruit Salad 
with Keylime Herb Vinaigrette
Serves 2

[1/2] fennel bulb, thinly sliced
[2] grapefruits, sectioned
[1] tbsp chopped basil
[1] tbsp chopped fennel fronds
[2-3] tbsp keylime juice, or about 4 small keylimes
[1] tsp agave nectar
[1] tsp olive oil
salt
cumin
red pepper flakes

Slice the fennel as thin as you can get it, using a sharp, finely serrated knife. To section the grapefruits, cut off the outer peel and pith (white, bitter stuff), and use a small paring knife to wedge out the individual juicy segments. 

Add fennel, grapefruit, chopped basil and fennel fronds to a medium bowl. 

In a small bowl, combine keylime juice, agave, olive oil, salt, cumin, and a dash of red pepper flakes. Pour the dressing over the salad and you'll have an unexpected twist on a classic recipe. 

Grilled Shiitake Mushrooms with Fennel Frond Pesto

Smmmmmm ahhhhh! Smell that?

Love is in the air!

Oops! Did I say love? I meant spring. But that's still a reason to be excited!

With an unremitting forecast of weather hovering around 80 degrees, the only one who's not in good spirits is my new afro. Alas, no amount of product will keep these waves at bay. 

And if you're on campus, you've probably noticed that the fauna has reached neon levels of exceptionality. This school must keep their plant food recipe under lock and key, because grass this green has only previously been seen in dream sequences. You know the saying, "The grass is always greener"? Yeah, they were talking about Elon. 

I think it's safe to say that we can pack away our skinny jeans and cable knit sweaters for good, now. That's right, because from here on out, it's short hem-lined sundresses (wishful thinking) lax pinnies all day, every day. Definitely no complaints from this girl.

Well, maybe one. 

I have no doubt that every student can relate to this-- the productivity degeneration that occurs every time the sun shines. While going to school in the south gives us shorter winters and and year-round tans, it also makes doing work that much harder. An 85 degree SURF day celebration just doesn't look as fun on the flip side of a library window. 

And with final exams marching in like the Hun army just as we bust out the SPF, I feel doomed for deadbeat city. 

While I can't offer any solutions yet, (I'm still trying to figure out a plan of attack for these last few projects) I can offer some recipes that provide temporary liberation from that daunting workload. At the very least, trying one of these healthy meals may trick your brain into thinking that you're being productive. And maybe then, you can open up Word. 

Fennel Frond Pesto 

Makes about 1 cup

[2] cups fennel fronds, plus [1] tsp
[3/4] cup chopped fennel stalk
[3] tbsp raw almonds, whole
[1] garlic clove
[1] lemon, juice
[2] tbsp olive oil
[1] tsp salt
[1] tsp cracked black pepper
[1/4] cup water

Place fennel fronds and chopped stalk, almonds, garlic, lemon juice, olive oil, salt and pepper in a food processor (or blender) and puree until well combined. If the mixture is too thick, add up to [1/4] cup of water. You could also add more olive oil, but to keep it light, stick with water. When the pesto reaches a thick and even consistency, transfer to a small serving dish.

For the mushrooms:

[3.5] oz Shiitake mushrooms

non-stick cooking spray

salt

pepper

Start by preheating a grill pan to high. Remove stems from the mushrooms, then season them with salt and pepper. Once the grill is hot, spray it with the non-stick cooking spray and arrange the mushrooms around the grill, cap side down. Cook for about 5 minutes, then flip and continue cooking for another couple minutes.

To plate, arrange mushrooms on a dish and top with about a couple tablespoons of the pesto. Garnish the plate with a teaspoon of fresh chopped fennel fronds and a drizzling of olive oil.

The fennel, lemon and almond combo make a really unique pesto that's not too overpowering. And come on, grilled mushrooms really are just the greatest. 

A springtime recipe so gratifying, Peter Rabbit himself would forgo his carrot addiction. But he'd probably never admit that... 

Vegetarian Yellow Curry

There was a time, not too long ago, when I would not go near a curry dish.

Had I ever tried it? Well, not exactly. But anything that reminded me of sweaty-man-pit was staying far away my dinner plate. 

Fortunately, I relinquished my naive preconceptions on a trip to London last semester. Outside of India, London is pretty much the capital of curried cuisine. And if I was going to try Indian food anywhere, this was my chance. 

Holy Shiva. To say that I fell in love would be an understatement. In between bites of garlicky naan and spicy Chana Masala, I was hating myself for refusing to try this sooner. Each dish was spicy in a way that didn't singe my tastebuds, and flavorful in a way that I'd definitely never experienced before.

That motley indian feast that I shared with my Dad and sister remains to be my most memorable. You can bet that I rolled out of that place with more than a full belly, but also a new appreciaition for an entirely foreign cuisine. I brought my excitement for curry back with me to Paris, and it's still one of my favorite flavors. 

Luckily, I found a curry dish (though Thai, not Indian) that I cannot get enough of. And I don't need a plane ticket to have it... just thirteen bucks.

It's Simply Thai's Tofu Yellow Curry with brown rice, and after ordering a couple dozen times, I realized it was time to make it myself. At least for my wallet's sake. 

Not to toot my own horn or anything, but this vegetarian curry dish had me asking Simply Who? I was pleasantly surprised to find that my version was almost exact-- only better. (And unlike Anna's Thai Sushi, it didn't make me sick. But that's a different story). As I write this, I'm having a hard time resisting the urge to run and make it again.  

The kicker? I prepared it using only my microwave. With the leftovers from my Thai Coconut Curry Sauce, a little tweaking, and some easy steamed veggies, I had a meal in less than 10 minutes. Whether I was still on a high from nailing my go-to takeout meal, or whether this recipe is actually my new favorite, it's guaranteed to satisfy. 

Vegetarian Yellow Curry
Makes 2 servings 

[1] cup Thai Coconut Curry Sauce
[1/2] tsp curry powder
[1/2] tbsp low sodium soy sauce
[1] medium sweet potato
[1/2] cup chopped yellow onion
[1] tbsp chopping scallion

Add the curry power and soy sauce to the remaining Coconut Curry Sauce. Mix and heat in the microwave for about 2 minutes.

Using a metal fork, poke multiple holes in the sweet potato. Microwave for 3 minutes on one side, then flip and heat for an additional 2 minutes. Let potato cool slightly and cut into 1 inch cubes.

Next, steam chopped in onion in a microwave safe dish with a tablespoon of water for about 2 minutes. To replicate the Simply Thai version exactly, you could also add tofu and steamed carrots.

Finally, pour the hot curry sauce over the chopped vegetables. Garnish with fresh scallions and a little rice, then relish in the fact that a delicious meal like this took just 10 minutes... minus the hassle of takeout.

Pretty soon, the only menu you'll be mulling over will be on date night, when the chances of you paying are... 50/50. (Because after all, we are at Elon).

I added a little leftover rice, too!

Simple Thai

Have you ever noticed the absurd amount of restaurants in Burlington? I mean like, actually realized how many options there are?

With such a mind blowing variety, you'd almost mistake this whistle-stop for being culturally diverse. We can thank them for broadening our dining horizons. I, for one, don't know what I'd do without La Fiesta, La Cocina, Mar Y Sol, Pancheros, Moe's, Qdoba, Cancun or even Taco Bell.

And thank goodness that whenever I'm cravin' asian, I can choose between Red Bowl, China Gate, Simply Thai, Hibachi, Hong Kong, Anna's Thai Sushi, Panda Express, China Inn Buffet, Harusaki or Tokyo Express.

Nowadays, that tiny drawer I once chose to store menus has become so stuffed, it barely even closes. I'm lookin' at you, China Gate. Slipping six copies of your menu under my door still doesn't make me like you.

Ordering take-out around here quickly goes from being the perfect lazyman's solution, to being the most complicated decision process of the day. Kind of counteracts the whole reason why you're ordering take-out in the first place...

Unfortunately we know, it's inescapably necessary-- there's nothing worse than diner's remorse. Or as my roommate Danielle calls it, food regret. And no, I'm not talking about the side order of guilt that comes free with your hush puppies. Food regret occurs when you don't take adequate time to consider each option, and suddenly your Greek salad with chicken looks pitiful next to your friend's pepperoni calzone. Shit.

So, in the 30 minutes (or hour if it's Mike's Deli) that it usually takes for the delivery guy to track down your address, you can make this delicious rice dish and save yourself the $8.74 plus tip. I guarantee, it's a whole lot better than the stuff you get in styrofoam.

Thai Coconut Curry Sauce with Brown Basmati Rice
Makes 1.5 cups of sauce or about 6 servings 
*For serving, use 1/4 cup of sauce for every 2 cups of cooked rice


Organic Brown Basmati Rice
[1] tsp canola oil
[1/2] tbsp minced garlic
[1] small red chili pepper, minced
[1] tbsp minced ginger
[1] can organic light coconut milk (13.5 fl oz)
[1/2] tsp curry powder
Dash of cayenne pepper
[1/2] tbsp soy sauce
[1] tbsp chopped basil
Juice of 1 lime
Black sesame seeds
[1] tbsp chopped scallions for garnish

Start by heating a small sauce pan to medium/low heat. Drizzle in 1 teaspoon of canola oil and heat for about a minute. Drop in the garlic and sauté until it just starts to tan. Then bring the ginger and red chili pepper to the party, turn up the heat to medium, and cook for about 3 minutes. 


Next, stir in the coconut milk. Add the curry powder, soy sauce, and as much cayenne pepper as you can handle and whisk it all together. Turn up the heat to medium and let it cook until simmering. 


When the sauce is bubbling, take off the heat and stir in lime juice and chopped basil. 


Cook rice according to package instructions. I actually used a 90 second rice-in-a-bag because I couldn't find a boxed rice that I liked, so this step took no time at all. It made 2 servings (1 cup each). 


Finally, combine the rice, sauce, and black sesame seeds in a bowl. The hot rice will absorb the creamy, zesty sauce. For garnish, top each serving with a bundle of chopped scallions. 


So, the next time you're looking for a fast and easy dinner solution, put away your take-out menus and consider making this savory version of a thai classic. 


*This recipe obviously makes a lot of sauce, so either cook a lot of rice reserve the rest for later! Click here to find out what I did with the leftovers!

Hump Day Fun with a Burger: Paradise Found

Hump day.

What a day, what a day.

As we slide out of the agony of a cruel Monday/Tuesday suckerpunch combo, we're given a false sense of hope that the weekend is actually within reach.

Midway through our seven day stretch, like an uncertain limbo, Wednesdays present the difficult question: to drink, or not to drink?

Luckily, this particular Wednesday is...special.

So pick your poison-- whether you're singing "Bottom's Up" or "Burn One Down," everyone deserves a hearty treat to get them over the midweek hurdle.

In honor of a day when your hunger pangs cry just a little louder, here's a recipe that'll make you drool. And since a day like today only comes around once a year, don't let anyone make you feel bad about drooling.

Healthy Cheeseburger in Paradise
Serves 1

[2] slices organic whole grain bread
[2] slices Tempeh Smoked "Bacon"
[1] vegan burger (my favorites are Boca Original Vegan Burger and Amy's Quarter Pound Veggie Burger)
[2] oz vegan cheese (I used Vegan Gourmet Cheddar Style)
[1] tbsp sliced pickles
[1] large leaf lettuce
[1] slice tomato
[1] tbsp ketchup
[1] tbsp Veganaise mayo (optional)

Toast the bread in a toaster oven. Tricky, I know. It gets more complicated so pay attention...

Defrost your burger in the microwave for 1-2 minutes.

Heat a skillet to medium/high heat. Spray with a nonstick cooking spray and add the Tempeh Bacon. Cook until browned on both sides. Set aside.

Add burger to the pan and cook evenly on both sides until browned. Top with vegan cheese, and cook for about 3 more minutes, covered, until the cheese melts and the burger is warmed through.

Assemble the burger to your liking, adding or taking away ingredients so that your final creation turns into a little bite of paradise.

Now plop down on your sofa and picture your uninhibited weekend self laughing the day away. It will come soon enough, I promise.

Chomp.

And for all of you who have likened vegan food to the diet of a certain Easter icon, I hope you've learned something.

Because yes, from time to time, vegans crave cheeseburgers.


The End.


And Happy Holidaze to all.

Put a little Boogie in it

Today was one of those mornings when I was feeling a lot more supermonster than supermodel.

Perhaps last night I was a tad, ahem, thirstier than usual... but can you blame me? I'm practically keeping my toothbrush in the communications building, for God's sake. 

Once I got over the initial paralyzing weight of my own head, a snapshot reminder of my "fourth" meal had me running for the nearest trash can. 

Funny how events of the night may be forgotten, yet when our conscience wants us to feel guilty about the entire sleeve of Saltines we ate, the memories are crystal clear. 

Thank you, brain, I'll be hitting the gym right after I vomit. 

But rather than assuming the fetal position and setting my alarm for next Tuesday, I did what any aspiring Martha Stewart would do-- made breakfast and stayed conscious long enough to write about it. (Martha's street cred makes her a bona fide gangsta now... maybe now it's somewhat more socially acceptable to idolize her). 

So, for all those mornings when we're channeling the Boogie monster on a bad hair day, here's a championship recipe that's the breakfast equivalent of pushing Restart. 

Breakfast of Champions

Serves 1 hungover soul

[1] whole grain organic english muffin

[2] tsp of your favorite jam (I used a locally made apple butter from Russell's Orchard in Ipswich, MA)

For the fruit salad, just use what's in your fridge. I don't know about you, but the last thing I'm going to do after a night of shenanigans is get in my car and drive to the store... in my party clothes. I had:

[1] pear, chopped into 1 inch cubes

[1/2] grapefruit, sectioned

[1/4] cup blueberries

In my coffee, I always make it with:

[2.5] cups DUNKIN' DONUTS coffee

[1/2] cup Pure Almond Unsweetened Almond Milk

[2] packets of zero cal sweetener, like Truvia

And of course, I use the happiest mug I can find.

How could you NOT smile with a mug like that?

Just do yourself a favor and wake up with something scrumptious. After downing a breakfast like this, you won't be feeling like a one-eyed green monster anymore. 

Even if he is kind of cute... 

Photo Credit: Amanda Johnson

Photo Credit: Amanda Johnson

Photo Credit: Amanda Johnson

I promise I'm not obsessed.

Uh...

Moroccan Wheat Berry Salad

In case you found a way to dodge my steady stream of social media abuse this past weekend, you know that I recently journeyed back to my homeland of Red Sox Nation to cross a few things off my checklist. While in Boston, I was lucky enough to:

1. Celebrate my dear mother's 30th birthday 
2. Visit my long-lost-best-friend and supermodel, Catherine Way
3. Land an internship (er, kind of)
4. Guzzle down enough carbs to fuel an oil tanker
5. Take part in a life changing seminar by the Four-Time James Beard Award Winning food writer, David Leite 

I swear none of that was exaggerated...


Okay, fine, some of it was. Hush. But after my weekend of merriment, I can't stop doing this:

In fact, last weekend's activities soared so far beyond my expectations, I could have flown home on my own Cloud Nine. I had, so naively, assumed that I would walk out of the Boston University seminar with just a few helpful hints on how to get people to read about what I slap up here. 

I had no idea that someone as marvelously reputable as David would be catering our discussion to questions that I asked... like, little old me! 

I relished in every possible second of his golden wit. And yeah, I kind of want to be him. 

David versed us on everything from creating recipes, to submitting proposals, to the art of food blogging. And he was hilarious, to boot. Please check out his website so you can understand what I'm talking about! 

I found that there was but one downside to his lecture, and I hesitate to even say it... 

Apparently, my Ralph Lauren Superman (aka the illustrious Ina Garten) has a serious 'tude when it comes to writing about her recipes. I know, I know. It's practically sacrilege to tarnish my guru's Teflon reputation. But don't let her impeccably ironed button-down and loyalty to fabulosity fool you; this Hampton queen is apparently quite the hardass. 

Let's move on, I'm currently trying to repress this in my memory. 

I'm pretty jazzed about this next recipe. I've been holding on to the idea for a while now, and after making it, I have no idea why. I thought that I'd need a substantial chunk of time to cook the wheat berries, but they took less than 20 minutes. And in the meantime, you can prepare everything you need for the finished product.

The flavors are definitely different. I used three ingredients for the first time, here, and I'm happy to say it turned out great. See what can happen with a little experimentation? Beautiful things, people. 

I can now confidently say that wheat berries, dried currants, and Meyer lemon hold a place among my novelty food vanquishes. I get that the ingredients in this salad may not be terribly approachable to a palette tuned to Sunset Strips, but just give 'em a chance...

Because Brian Williams said so.

Moroccan Wheat Berry Salad

Serves 4

           

[1] cup dry wheat berries 

     (makes 2+ cups cooked)

[1/3] cup chopped fresh mint

[1] cup dried currants

[1/2] cup shredded carrot

[1/4] cup Meyer Lemon Curry vinaigrette (recipe as follows)

For the vinaigrette:

[2] Meyer lemons, juiced*

[1] tsp olive oil

[1] tsp curry powder

[1] tbsp course ground Dijon mustard

[1] tbsp rice wine vinegar

[1] tsp agave nectar

Start by lightly toasting wheat berries in a dry medium saucepan. Remember to keep an eye on them, shaking the pan occasionally... I let my A.D.D. get the best of me and some of these suckers burned. After about 2-3 minutes, pour in the water and bring to a boil, then reduce heat and simmer for 15-20 minutes covered. Package directions may vary so check the instructions on the back.


Place chopped mint, dried currants and shredded carrots in a large bowl. 

Once the wheat berries are cooked (they should be chewy), drain and rinse them with cold water to stop the cooking. If you add the hot wheat berries to the fresh mint, the mint will turn brown. And it will be ugly. After the wheat berries have cooled, dump them in the bowl with the rest of the crew. 


To make the vinaigrette, whisk lemon juice, olive oil, curry powder, dijon, vinegar, and agave together in a small bowl, then pour over the mixture and combine. The resulting dressing will be a beautiful golden yellow. 

You're going to want to eat this right away, not only because it's irresistibly flavorful, but because the colors become muted after some time. And you know how much I love color.

But somehow, I doubt that advising you to devour with haste is the worst suggestion I could make.

*Meyer lemons are sort of a mix between and orange and a lemon. They're much sweeter and add great flavor without being too sour. 

Detox, Reeboks

I don't care if you're Mother Theresa, we all have those weekends when self-control virtually goes AWOL.

Famous last words: "I was being so good... until I went to Cookout on Saturday night... followed by Taco Bell."

Whether you're on a health-food kick or trying to log more hours at the gym, an indulgent weekend can throw a monkey wrench in whatever plan we thought we thought we made, erasing all progress on that Banquet Bikini Countdown.

Unfortunately for our asses, after barhopping Wednesday and Thursday, latenight dancing to Rebecca Black on Friday, and daydrinking on Saturday, all you want from Sunday is a big, fat brunch. If, of course, you can manage to be fully functioning before 2 p.m.

If not, there's always delivery.

When Sunday does roll around, it's like God's gift to the college student. If the week went straight from Saturday to Monday... I actually can't even finish that thought. And though I know you really wanted to make it to service this time, just so you could thank Him for giving us a solid 24 hours to become real again, the weekend toll proved (once again) to be too much.

As Monday inevitably arrives, like it somehow always does, our bodies have abandoned ship. And let's face it, so has all motivation to hit the gym.

Sound a little too familiar? Lucky for you, no one can see you nodding.

So, for anyone who has ever experienced the three-day dietary train wreck known as "the weekend," this post is for you. I can't help you finish your finance homework, but I can help you get back on track.

This recipe is for one of nature's superfoods: kale. It's literally one of the most nutrient dense vegetables you can find, and will definitely help recondition your body. This leafy green packs in all the fiber, vitamin A, calcium, antioxidants, potassium and beta-carotene that you didn't get from your Bud Light. If you've never cooked with it before, go to Harris Teeter now and buy some. It's easier to make than pasta.

Braised Kale and Couscous with Mango Relish
Serves 2

For the Kale:
[2] cups chopped kale, stems removed (about 4 leaves)
[1/4] vegetable stock;  use water if you don't have any on hand
[1/4] white wine*
[1] garlic clove, minced
[2] tbsp lemon juice

[2/3] cup dry couscous (for bonus points, use whole grain)

For the Mango Chutney:
[1] mango, chopped into half inch pieces
[1/2] cup cherry tomatoes, quartered
[1/4] cup diced red onion
[2] tbsp chopped parsley (or cilantro)
[2] tbsp chopped scallion
[1] lime, juiced
[1/2] tsp cayenne pepper
[1] tbsp roughly chopped almonds

Start by peeling and chopping the mango. It can be a little tricky because mangos have an awkwardly large pit, but don't worry too much about finesse. Place in a medium mixing bowl along with quartered tomatoes, red onion, chopped herbs, lime juice and cayenne pepper. Incorporate all the ingredients well and let them mingle in the refrigerator while you make the kale and couscous.

Rinse kale and remove the bottom part of the stem. Some people remove the whole stem, but I cut off just the tough end. Chop into 1 inch strips (cutting across the stem, widthwise).

Pour veggie stock and wine into a medium sauté pan with minced garlic and heat on medium/high until simmering. In the meantime, bring another pot of water to boil for the couscous (exact amount according to package directions). Once boiling, pour in the couscous. Many packages take just 5 minutes.

Place the kale in the hot pan and cook, covered, for 5 minutes or until the kale is bright green and tender. Drain, then squeeze on the fresh lemon juice to save color and add freshness.

Fluff the couscous with a fork once done and pile it on a plate. Cover it with the fresh mango relish and garnish with the crushed almonds. Serve alongside your kale, and you'll have a hearty, nutritious meal in no time. It may even inspire you to lace up your sneakers and hit the gym.


Now crack open a fresh beer and pat yourself on the back for bein' so freaking healthy.


*Optional: you could replace the wine with an equal amount of stock or water, but any excuse to use wine is a good one.

Detoxification Nation

Indulged a little too much this weekend?

Make a cup of green tea and look out for my next post on how to detox after Sunday Funday.

(Coming soon!)

Taste the Rainbow

Happy April everyone! I hope you're excited-- spring is right around the corner!! 

April fools. 

I'm in Boston today, and motha nature was a biatch. An inch of snow?! April fools! But, really... 

So, to satisfy your springtime woes, here's the rainbow you won't see when you look outside your window. 

This salad is just that... a salad.

What makes it interesting? Well, it's certainly not foodporntastic. But just look at the pictures (and oh, yeah, the title of the post). This salad is pretty.

You've obviously heard the saying that we eat with our eyes first. While this won't be true for those late night nosh sessions when we practically don't even see our food, presentation really is half of our dining experience. And if we're going to eat a healthy meal, it might as well come dressed for the party. Am I right?

It's true what the experts say-- the more colorful your ingredients, the better it is for you (just don't ask me why). To make it a little more nutritious, I sprinkled wheat germ on top. Despite it's silly name, don't be scared of wheat germ. It has a toasty flavor and is great in yogurt, on salads (clearly) or on top of fresh fruit. It adds great texture plus a handful of vitamins like protein, iron and fiber.

I googled that.

For this salad, I just used what I already had in my fridge. Experiment with your own favorite ingredients! Putting it all together is the most fun part. And when you're done, if it ends up looking pretty, well isn't that just the cherry on top of the... salad.

Rainbow Salad
[1] cup mixed leafy greens
[1/4] cup sliced grape tomatoes
[2-3] tri-color mini bell peppers
[1/4] cup red onion, very thinly sliced
[2] celery stalks, chopped
[1] tbsp wheat germ

For the dressing:
[1] tbsp balsamic vinegar
[1/2] tbsp lemon juice
[1] tsp dijon mustard
[1] tsp green onion, sliced
[1/2] tsp agave nectar
[1] tsp olive oil
dash of soy sauce
salt
pepper

Whisk together all the ingredients for the dressing in a small bowl. Then assemble your salad to your liking. That's it, folks.

A satisfying lunch, both visually and tastefully.

**Side note: Today officially starts the FOURTH month of my vegan living (and loving)! Remember when my goal was to try it for just one month? I'm feeling amazing and really see no reason not to continue! So onward I shall go...

I eat salad all the time... April fools!