Recipe pictured: Blueberry Chopped Chicken Salad
It’s March!!!
Time for madness! Time for St. Paddy’s! Time for Spring! Time for all things green!
Heck yes. After a cold and gray winter, I’m always oh-so-ready this time of year for some more green in my life. And after a season full of often heavier comfort food, I’m always oh-so-ready this time of year for more greens on my plate. Especially leafy greens. So I’m keeping our dare for the month of March very simple and straightforward:
I was going to get more specific, but decided to leave the word “more” up to you for interpretation.
Personally? I’m going to try and make leafy greens my main course for at least one meal a day, which could mean anything from a big leafy salad to a green smoothie to lettuce wraps. So often I relegate greens to being a “side salad”, but this month I want to focus more on making them the rockstar of my meal when I’m at home. And when I’m out to eat, I want to order salads as a main course — partly to avoid heavier options, and partly to get more ideas and inspiration for better salads I can make at home.
However, if you’re someone who doesn’t usually eat many leafy greens, maybe that just means that you make it a priority to eat a side salad at least once a day. Or have a green smoothie for breakfast. Or incorporate more leafy greens into your pastas, or soups, or sandwiches, or even your breakfast. (Hint hint: poached eggs are way more delicious when served on a bed of arugula!)
Whatever it looks like for you, the dare is simply to eat more leafy greens for the month of March.
Well, here are a few of my reasons:
For lunch:
For dinner:
For more:
Feel free to browse the Recipe Index here on Gimme Some Oven (especially the Salad index) for more delicious ideas.
I “dare” you to eat more of them this month. ;)
(And when you do, snap a pic and hashtag #gimmesomedares and #eatmoregreens so that we can cheer you on!)