Around our third or fourth date Garrett shared his philosophy on women. It went (and still goes) something like this: Every woman is crazy. The secret is just figuring out the kind of crazy you like.
I have since come to believe this philosophy also applies to men. Case in point.
Sunday at 7:30 PM
Garrett: Will you make me cookies? I’ll help. Please. Please. PLEASE make me cookies. I want gingersnap cookies. Are we going to make cookies? Are we going to make them now?
Cookies were made. Husband was very pleased.
Monday at 4:30 PM
Garrett: We need to throw the cookies out. You can’t make cookies anymore. Or fat kid food. I’m getting a belly.
Cookies were thrown in the garbage. Wife air punched svelte husband.
Speaking of svelte – it seems like yesterday I could eat an entire package of break-and-bake cookies every night without feeling like I’d been hit by a dump truck of sticky sugar. I didn’t even know how excited I would be about flavor-loaded salads and new home gym equipment, until I became a 30-something staring down a closet of randomly colored dresses that use to fit just so.
Full disclosure: I’m not a skinny girl expert. But…
I have discovered I’m a heck of a lot happier about eating skinny girl food if it’s loaded with flavors and textures. Enter the pretox salad. The genesis of this salad can be traced back to a November issue of Cooking Light in which they recommended a 3-day pretox prior to Thanksgiving.
This is not that salad. In my humble opinion, it’s better. For starters, this salad is topped with cheese. Because sometimes you just need something unctuous to convince your fork to dig in. (Those forks really need convincing on occasion.)
This salad also has roasted sweet potatoes, because belly-growing husband doesn’t like butternut squash.
And…this salad has Brussel sprouts. Because Brussel sprouts are zero Weight Watcher points. Because Brussel sprouts are hearty. And, because Brussel sprouts are pretty much always in my fridge.
Brussels Sprout Radicchio Salad
1 large handful arugula
¼ head of radicchio, slivered
¼ cup roasted sweet potato cubes
¼ of an avocado, cubed
1/8 cup pomegranate arils
½ cup shaved Brussels sprouts
1 ounce crumbled feta
In a large bowl combine arugula, radicchio, sweet potatoes, avocado, pomegranate arils, and Brussels sprouts. Add a tablespoon or two of dressing. Toss to combine, adding more dressing gradually as needed.
Top with feta and serve.