kale, date & whole grain salad + another grey day.

Good morning! Are the skies in your city as bleak-looking as mine?

Even though it was grey and cold out, Anthony and I still had a lovely run. We joined East Nasty for three miles, and then tacked on two more afterward for good measure. Good run with friends = best way to start a day. Wearing throwback PUMA gear also puts me in a good mood. Actually — on Friday we’re off to New Orleans for my work party which is 70s-themed! So I’m practicing my retro look.

Moving right along to lunch. Do you usually pack your lunch or buy it? I’m a diehard packer. It’s almost like a challenge for me to see how many weeks/months I can go without having to buy lunch. I think we’re at like 2 months straight by now! We usually do soups, salads, or sandwiches/wraps because they’re 1) portable and packable and 2) fit for microwaving or eating at room temp. We also have a no-fish-for-lunch policy so that we don’t stink up our offices. Anyways. About this salad (shown here in a bowl, and then tossed into a tupperware shortly after!)…

My mom made this kale salad for Thanksgiving the other week, and as I was eating it, I thought…. I NEED TO MAKE THIS TOO.

So I re-created it with chicken and whole grains, thus transforming it from side salad into full meal salad.

Kale’s a tricky green to work with, because let’s be honest… it tastes sort of gross. BUT, if you dress it and top it right, it somehow works. Plus, it’s a perfect packed lunch lettuce because it absorbs dressing without getting soggy.

Anthony and I have been eating this all week — it’s definitely a keeper. Here’s the recipe: Kale Salad with Chicken, Dates, and Whole Grains 1 lemon, juiced 1/4 cup olive oil 1 shallot, chopped 2 teaspoons honey pinch salt pinch red pepper 2 big bunches of kale 1/2 cup sliced almonds, toasted 1/2 cup dates, chopped 1 cup parmesan, shaved 3 chicken breasts 1 cup whole grains of choice (I used Trader Joe’s Harvest Grains Blend) Directions: Slice chicken into thin strips and cook over the grill or stovetop (I marinated mine in lemon, garlic, parsley, and olive oil first). Cut into bits and let cool. Meanwhile, cook rice/grains according to directions.Stir together lemon juice, olive oil, shallot, honey, salt, and pepper. Wash kale and remove leaves from stems. Tear into small pieces. Up to two hours before you eat the salad, massage kale with dressing and add chicken, parmesan, dates, and rice/grains. Eat up!

• Lunch: pack it or buy it?
• What’s your favorite type of lettuce?
• If you got to bring back fashion from one decade, what decade would it be?