Tag: avocado

Breakfast

Posted on by Samantha Dedea

The first meal of the day…. most of the time not the case for me. I love breakfast foods, and will often eat breakfast for lunch or dinner, but eating in the morning isn’t usually something I partake in. But when I do, I really do. If I’m going to eat breakfast, I’ll either make eggs, avocado, and potatoes, or banana pancakes with fruit, or a breakfast burrito, or a ginormous bowl of cereal, a smoothie bowl, maybe some pasta. Really, the possibilities are endless for me when it comes to eating breakfast at breakfast time especially since eating in the morning only really happens if I’m craving something. My first post was about cravings, well, when they hit they hit when I first wake up. The photo I attached was of something I made for breakfast not too long ago. I made an egg scramble with spinach, onions, red bell peppers, and cherry tomatoes along with some roasted sweet potato. Needless to say, I ate it all… and maybe had a second (smaller) plate of it. Let me know if you’d like any more of my breakfast recipes savory or sweet!

Are Salads Basic?

Posted on by Samantha Dedea

It doesn’t matter where you go, salads are everywhere. I love salads and eat them every day, but, I’ll admit that restaurant salads have always been super basic to me. When you think of salad, you probably think of a bed of lettuce with some tomatoes, croutons, and cucumbers right? I’d like to talk about the way I assemble my salads at home to be the most NOT BASIC SALADS EVER. So let’s start with what everyone knows to be the base of a salad… the greens! I personally do not like romaine lettuce for my salads, but prefer arugula, radicchio, spinach, or a 50/50 blend. Arugula is my favorite because of the nice and spicy bite that it has so I feel like theres some flavor to my greens before even having to put a dressing on it. Next, comes the crunch. I hate croutons with a passion and think they’re way too salty, so crunchy vegetables it is. Yes, I put cucumbers in my salads but I also put bell peppers, onions, and sometimes even green beans. I almost always put roasted sweet potato and roasted butternut squash in my salads because carbs are life and it adds a really nice sweet flavor. Then, I’ll add some cherry tomatoes and if I’m looking for my salad to be more of a meal, I’ll add some protein. A few common examples for me are chicken, salmon (smoked or seared), steak, or tuna. I usually add half of an avocado but that really depends on if Publix has good avocados on the shelf. My final step to making a really non-basic salad is my dressing. When I have the time, I like to make my dressings from scratch. I am all about eating my medicine so I try to always incorporate anti-inflammatories into my food so my staple dressing is a homemade ginger and turmeric dressing. I finely chop fresh ginger root and fresh turmeric root (and when I say finely I mean FINELY), then I chop some garlic, shallot, and sometimes cilantro. I then juice either lemons or limes or both depending on if they need to be used and then add some honey and I’m done. I give it a good whisk and pour it over my salad. I make vinaigrettes too but that’s less common for me to want to eat. If anyone wants some of my dressing recipes, let me know in the comments section and I’ll post them!