During the workday, lunch is something to look forward to. If you’re not big on breakfast, it’s your first meal of the day and even if you did chow down on a morning meal, by the time noon rolls around, dreams of stuffing food into your face are probably floating around in your mind.
But, alas, the never-ending problem with work lunches: Making a healthy lunch every morning before can be impossible. And in comes Sweetgreen (and a Sweetgreen-sized dent in your bank account). But not anymore, friends: Here are 14 recipes for salads you can make the night before (or earlier!) and grab on your way out the door in the morning. They are guaranteed to make your lunch break the happy hour it is supposed to be — and help to deal with your eating-out addiction. Read more »
• Sorrel: If you’ve never loaded a bunch of this leafy green into your grocery cart, you’re not alone. But you should probably start: One cup of this lemony leaf has 4 grams of fiber, three grams of protein and more potassium than a banana, blowing spinach, my personal pick for salads, out of the water. [POPSUGAR Fitness] Read more »
Philly Roast Pork Stir-Fry | Photo by Arthur Etchells
Honeygrow is on the verge of rolling out a new menu at each of its stores. The rollout of the new menu will begin with the reopening of the original store at 110 South 16th Street. A date that hasn’t been set but is still a couple of weeks away. From there, culinary director David Katz will oversee the rollout the rest of the stores. The new menu will include new salads and stir-frys.
Among the most interesting »
Photo by Becca Boyd
Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little.
This salad was my gateway-to-goat cheese recipe. I’ve made it so many times this fall and winter that our relationship is really heating up. By roasting the kale just a bit (not till it turns into chips, mind you), the bitterness is cut and the natural sweetness comes out. In fact, now that I think about it, this has become my new favorite way to eat the bitter green.
Dried cherries and toasted nuts create the savory crunch and sweet chew that can change a tasty dish into a perfect one. Bonus: This recipe is 100 percent New Year’s resolution approved. Read more »
When my funds are running low (or I’m feeling really lazy) and I need to stuff my face with something healthy, a simple salad with a little dressing is my go-to. It’s a relatively cheap meal, easy to make, and can be pretty tasty, too. Salad has never done me wrong, or so I thought (insert dramatic music here).
Salad has been getting a bad rap lately, with folks saying the green stuff and what goes on top of it isn’t nearly as nutritious as we think it is. Not to mention that restaurant chains will slap some lettuce on anything and call it a salad (Chili’s Quesadilla Explosion Salad, I’m looking at you). So what is a poor salad eater to do? This poor salad eater decided to talk to Juliet Burgh, Nutrition Director at Unite Fitness Studio, to find out what exactly I might be doing to make my salads so unhealthy. Read more »
• If your go-to salad is a bowl packed with nutrient-loaded greens like kale along with tofu, legumes and the like, this probably doesn’t apply to you. But for everyone else, picture your favorite salad without the lettuce. Now, does it still look nutritious? Oftentimes, the answer is no. And that’s just one piece of the pie in this food writer’s argument for skipping salads. [Washington Post]
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Photo by Becca Boyd
I’ve had many burgers, I’ve had many beers, and there’s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get “back to routine,” and though my vote is for never-ending summer, I agree that my diet needs to get back on track — and quickly.
Salads and soups are my go-tos when I need to lighten up. And I know, grilled chicken and baby spinach are totally standard but with the simple additions of sweet pears and perfectly tangy blue cheese, this salad becomes a weeknight meal that literally brings a grin to my face all through dinner. This would work equally well for lunch as it does for dinner, or for company or for a simple party of two. And it’s the perfect meal to clean up your diet though it tastes like you’re still enjoying a summertime splurge.
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The secret to turning your salads into antioxidant powerhouses? Throw some eggs on the plate, a new study, published in the American Journal of Clinical Nutrition, says.
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Ventuno, the new Victor Fellus restaurant (Victors Bar and Mix Pizza) has just opened at 21st and Chestnut. As promised, the menu features quick salad, soup, and sandwich options, with nothing above $9. Perhaps even more important is that you can finish off your meal with a scoop of ice cream ($3.50) from Penn State Creamery.
In addition to some standard salad choices (think Greek Salad, Chicken Caesar, Cobb Salad), the menu boasts a spinach salad with pumpkin seeds, cherry tomatoes, chickpeas, dried cranberries and avocado in a curry vinaigrette, as well as a roasted beet salad with goat cheese, avocado and walnuts in a balsamic vinaigrette. If none of those options strike your fancy, though, you can design your own salad with four toppings for $6.50 (additional toppings are $0.50 each).
The menu offers 13 soup options (French onion, turkey chili and butternut squash bisque to name a few), and seven sandwiches, any of which can pressed into a panini.
Ventuno is open for lunch and dinner.
Behold, five recipes that prove salad can be so much more than just an appetizer. All of these power salads — loaded with filling fruits and veggies like avocado, spinach and sweet potato, plus protein-packed good stuff like chia seeds, quinoa, beans, and salmon — make for seriously satisfying main courses. Enjoy! Read more »