You won’t see an awful lot of potato salad photos on social media.
In this day and age, where bright and eye catching content rules, the creamy white colour scheme of potatoes is hardly going to catch your attention – when there’s plenty of the rainbow coloured smoothies and OTT burgers that floods our social media streams. And just like how people may often choose menu items at cafes on the basis of how ‘Instagrammable’ they are, I too am sometimes guilt of selecting recipes which look pretty in favour of other less photogenic ones.
But most of my favourite recipes are infact, the not so good looking ones.
Just like this potato salad.
So apparently 2017 was the year of the Buddha bowl.
I’m not one to stay on trend, so I’m a little late getting on this bandwagon. But I’m loving bowls at the moment. Poké bowls, Buddha bowls, nourish bowls (to a lesser extent, smoothie bowls), you name it! Because hey, it means that eating colourful veggies is finally cool!
I can’t believe it’s June already, and the sudden change in weather is a sure sign that winter is well and truly here!
Which means, I’m doing away with the light green salads, and churning our the hearty soups, stews and curries in my kitchen!
But I’m not completely saying goodbye to salads. For something quick, and not so heavy, wintery salads make a great meal. Roasted vegetable salads are my go to in winter- just throw them in the oven to cook, then toss with a some salad leaves and a light dressing. It works well because almost all the winter veggies are great for roasting!
For a dietitian, I don’t talk about nutrition on this blog an awful lot. But when I do it’s almost always about eating more veggies!
You’re probably sick of me going on about it but it’s for good reason. So when I’m choosing healthy lunch options to prepare for the work week, I always make sure I choose recipes that are loaded with veggies- and what better way than to start off with a vegetarian recipe like this Raw Pad Thai Salad?
Although I’m not vegetarian or vegan, I’m always quite intrigued by vegan/vegetarian foods. It can be difficult to achieve the depth of flavour that’s often found in meat based dishes, so I find that vegan/vegetarian dishes which work well involve some degree of creativity. This often involves a lot of oils in Asian vegetarian dishes, to impart flavour. But since I’m going for something healthier and lighter as a daily lunch option, veggie options from cafés serve as a better source of inspiration. And with so many vegan cafes which seem to be popping up, there’s no shortage of inspiration!
One thing I think that people don’t realise about dietitians is that we really love food.
We love food, we love to eat and when we throw a party, you can be sure there’ll be great food- and no, it’s not all salads. That said, there are always plenty of veggie filled options- enough inspiration for weeks worth of lunch ideas- and this is where I came across this amazing brown salad rice recipe.