I tried the carb free thing once and it just made me really cranky. I exercise pretty frequently and my body needs carbs to run properly. Or so I think. I have friends that are as active as I am and they swear by going carb-free. One day without carbs leaves me craving a giant bowl of pasta. However, some carb-free meal alternatives intrigue me. Like eating spaghetti squash instead of noodles with a bolognese sauce or cauliflower puree instead of mashed potatoes. One carb-free alternative that I think I would particularly like is zucchini noodles. You feed the zucchini through a device called a Spiralizer which produces spaghetti-like zucchini noodles that can be served with any sauce you like. This sounds like something I would LOVE even though I’m already plotting a half and half zucchini and pasta mix. The challenge is, I don’t own a Spiralizer and Chad said I can’t get one (such a grump). So until I order one on amazon using the credit card I keep on the side for items Chad won’t let me buy (shoes, bags, clothes, and Spiralizers) I devised this great solution – Zucchini Lasagna!
The whole salad-for-dinner concept and I have recently become friends again. You see, back in college I thought that a great way to counteract the over consumption of cheap beer and late night pizza binges would be to eat salads every. single. night. for dinner. So, every single night I would make a large meal sized salad with lots of different meats and veggies. And no matter how many different varieties I ate they all started tasting the same. To make matters worse, the fact that I ate a salad for dinner didn’t really counteract those late night nacho runs to my sorority’s industrial sized (and stocked) kitchen. So after college, just as I never thought I would eat another nacho again, I couldn’t fathom even one bite of a salad for dinner. Besides, I was now poor and eggs and PB&J became my new diet. As the years went by I (unfortunately very quickly) rediscovered my taste for nachos and more recently started to get back in to eating salad as my main meal again. Just not every single night! I don’t know if it’s the Chop’t that opened underneath my office or my more frequent trips to the farmer’s market giving me access to fresh greens but I am totally back into salads. And now that salads are back, my creative juices are flowing again and boy do I have a salad for you! This Green Goddess Salmon salad certainly puts all those collegiate salads to shame!
Cinco de Mayo was this week and to me it marks the start of tropical beverage drinking season. It’s usually the first Margarita of the year, hence a reason to celebrate. But, like this year’s St. Patties day, Cinco de Mayo fell on a Monday, and for me it was a Monday of a VERY busy work week. I had to curb my Margarita intake a touch more than usual. However, I found that this self-inflicted Monday sobriety left a clear head for feasting creativity! AND Guess what, the market FINALLY has green veggies this week!!! I was just getting to the point where I could never look at a root vegetable again when I spotted tables, no mountains full of fresh, beautiful, spectacular ASPARAGUS! Imagine my excitement! I manically grabbed as many different asparagus varieties as I could and ran home to start cooking. This week’s recipe comes to you with extra love and enthusiasm because ‘1st Margarita day of the year’ + ‘Finally fresh green produce at the market’ = Chicken Asparagus Enchiladas!