If there is one thing I am good at it, it is this, I share about these amazing recipe creations I have made and posted about them on Instagram but always forget to actually blog about them for the world to be able to make. Seriously, I am not a gourmet chef or anything, most of the time they are created because I dread going to the grocery store, talk about overwhelming. If you have no idea what I mean by this, might I suggest you read my post on, The Secret that I Keep – it will all make sense.
I was that wife for the longest time, I had my list in hand and my meals planned for the week and I did not steer away from the course. I could be in and out of the grocery store in about twenty minutes – a workout in itself for the day. So what happened, I started getting interested and intrigued by food. I was never someone who actually liked food; everything seemed to make me feel sick. That is until I changed our diet and started taking a probiotic. I know, the latest trendy thing that will vanish in a few months, but not if I have anything to do with it, they are miracle workers those probiotics (if you want to know what I use, please contact me directly, no shameless plugs here).
When I finally was able to enjoy food, I became a crazy person. I would wander up and down the aisles of the grocery store just putting random things in my cart. Being completely honest with y’all, I sometimes go to multiple stores in one day, because let’s be honest Fresh Market, Publix, Whole Foods, and Trader Joe’s are NOT the same. If you don’t have these stores near you I am so sorry, come visit Charlotte, NC and we will make a day of it. This, however, did not help our budget or keep my OCD in check, since I already had our meals planned, and was just buying extra things. So, I stopped planning, but then also kind of stopped going to the store. I began a new game, how long can Kristen go without having to buy more food and use up everything we have. It has worked out well so far, but my husband may say otherwise.
Without wasting any more time, here is one recipe I made last week during my refusal to grocery shop. Don’t worry; I finally went to the store on Saturday, why a full-time housewife didn’t go during the week is still a mystery to me, gosh the store is so busy on the weekends. Anyway, now we have food for the next few days before we leave on a road trip for Memorial Day Weekend.
I guess I would call this one, the Contents of Our Refrigerator Salad, in all seriousness this was delicious and just got better for lunch the following day. I could use some fancy cooking terms here to say about how the dressing marinated together perfectly, but really, it just tasted good, no idea why or how, the miracle of the refrigerator. My husband wasn’t a huge fan, but he hates avocado unless it is guacamole. I know, weird, now you all understand what I have to deal with, it is like having a toddler around on certain days, but I wouldn’t have it any other way.
1 English Cucumber
2 Handfuls of Shredded Carrot
Half a Cup of Couscous (we had leftovers from a previous dinner that week)
The dressing is what makes it have taste because let’s face it, those are pretty bland ingredients. You can add anything else you prefer and use brands that you love, no sponsorship for this post, although I am always open to those types of things, but will definitely let you all know if I am compensated for my opinion, typically you just get good old me. For the following day’s lunch, I had leftover roasted potatoes that I threw in cold, it was a pretty nice cold salad the second day which surprised even me. I also will note – I love cold french fries and potatoes, I am just weird, I admit it.
Tablespoon of Dijon Mustard
Sal and Pepper
Good Olive Oil, about 1/4 cup depending on how much stuff you add, you want it to coat everything but not be soupy. A nice infused garlic olive oil would also be amazing (we didn’t have any of that left, but have a call into my mother in law to get me more)
A dash of Garlic Powder
A dash of Dried Mustard
Cilantro (fresh or dried)Combine all the ingredients of the dressing in a bowl, whisk together, and then add your fresh veggies and randomness from the refrigerator. The final thing to do is then squeeze the juice of a fresh lemon over everything. This will help to keep the avocado from browning and will also add a nice tang. The inspiration for this one came from looking up ways to use up my cucumbers, and since my husband hates tomatoes and we didn’t have any, I decided to improvise, and this is what we ended up enjoying, a twist on a cucumber, tomato, avocado salad that is all over Pinterest these days.