One of my favorite things about planning meals for the week ahead is that I have all day to look forward to whatever is on the calendar for that night. Seriously y’all…even right after I’ve eaten breakfast, I’m thinking about lunch and what’s gonna be for dinner. #notashamed
The weird thing is - every time a salad is on the schedule, I struggle to get excited for it. By the end of the day I’m usually ready to throw in the towel and change the plan for the night to something that sounds a little more exciting.
The good news is, I have three super easy ways to make your salad the best thing you’ve had all week. Do these and next thing you know, you’ll be chatting up your cubicle mate about the amazing salad you’re about to have for dinner and he/she will look at you like you’re crazy. It’ll be great.
- Using colorful toppings – the more color you add to your salad, the better it will look (and taste – it’s a proven fact!). You don’t have to use veggies you don’t like, but try and get creative. I never thought I would like blueberries on a salad until I tried it.
- Make a homemade dressing – making your own salad dressing is easy and way healthier! All you need is some fat – like olive oil, plus acidity – like vinegar or citrus juice, and seasoning – salt, pepper, fresh herbs, etc. You’ll be shocked at how bright and delicious homemade dressings taste when compared to store-bought. (See 5 basic salad dressing recipes here and some fancy recipes if you’ve already delved into DIY dressings)
- Toss it all together - Every salad should be a tossed salad. End of story. I haaaaaate when it’s impossible to get everything (in a salad, a burger, a wrap, you name it) in one bite. I want all my flavors to mingle, especially when it comes to salad. To do this, measure out enough lettuce and toppings for however many people are eating, then put everything in a large bowl and toss it all together. Do this right before eating, especially the dressing which, if it sits, can make the salad/toppings soggy.
One of my favorite salads for this time of year is this Summertime Chopped Salad by Jessica from How Sweet It Is. It has BACON and CHEESE and AVOCADO so you know it’s legit.
go through serious phases with food. Ask my mom – as a child, one week I’d love mushrooms, the next week I’d hate them – it was impossible for my parents to keep up!
I do the same thing still. Specifically, I waffle (get it?) over breakfast constantly. I’m not talking about brunch, because I’m ALWAYS down for brunch. I’m talking about early morning, before work, first-meal-of-the-day breakfast. For some reason, I’m either really into it or I skip it all together.
Let’s be honest – it’s mostly because I am NOT a morning person. I wake up with enough time to make myself look presentable and get where I’m going without a minute to spare. Because of this, I rarely find the time to make myself something to eat before heading out the door.
Enter these make-ahead breakfast sandwiches. Spend an hour prepping a big batch and you’ll have breakfast for the week. (Or a month, depending on how many you make!) I used Whole Foods soy patties and glazed them with maple syrup and cayenne pepper. I also used smoked Gouda cheese for tons of smoky flavor.
You can use whatever meat you’d like for these make-ahead sandwiches – Canadian bacon, turkey sausage, bacon, you name it. You can always switch out your cheese too…regular ole American would be good, Swiss, cheddar…yum. If you’re feeling super healthy, you could even use straight egg whites!
No matter what, these are a delicious way to start your day with minimal effort. They’ll fuel you up and keep you going, at least until lunch!
make-ahead breakfast sandwiches
6 English muffins
6 large eggs
6 slices cheese
6 breakfast patties
salt & pepper
- Start by preheating your oven to 375 degrees, then spray 6 ramekins with nonstick spray.
- Next, crack eggs into a large bowl. Add 3 tablespoons of water, then whisk to combine.
- Evenly distribute egg mixture into ramekins, season with salt and pepper, then bake for 10 minutes or until egg is fully set.
- While eggs are baking, toast English muffins and prepare breakfast patties according to package directions.
- Assemble sandwiches by placing one cooked egg on bottom piece of English muffin, then add one patty and one slice of cheese, finishing it off with the English muffin top.
- Wrap each sandwhich in foil, then place in freezer bag to store.
- To reheat: Remove foil and microwave frozen sandwich on high for 30 seconds. Remove from microwave, flip sandwich and cook for 45 more seconds.
Soooooo, this post is going to be a stroll down memory lane, as the photos are from 11 months ago! Better late than never and don’t worry – the end product does not disappoint.
If you follow me on Instagram, you may (if you have the memory of an elephant) remember this post from the day we conducted the following experiment.
With instructions from Zandi at Radical Possibility and more than a glimmer of doubt in our minds, we mixed salt with the spicy sauce of the Gods, put the mixture in the oven to dry out low and slow, and waited to see what would happen.
The result was nothing short of glorious. Salt! That tastes like sriracha!
Once completely cooled, we put the salt in cute little jars and labeled them for gifting/trading. You could really use it on anything – it’s the perfect way to finish off any dish with a little bit of heat.
I think these would make a thoughtful hostess gift, a great favor, or an easy just-because project.
Get instructions from Zandi here – ours took a bit more time then her recipe indicates, but then again, we also tripled the amounts.