Tim bores easily when it comes to his bagged lunches.
"I'm over peanut butter. Can I have turkey sandwiches?"
"I'm over turkey sandwiches. Can I have...well, what can I have?"
This happens twice a week. The burden, it's heavy.
I know this is simple, and I know it's not a new idea. It is, I've found, a big...fat...SUCCESS. Just without the fat. It's more of a lean, protein-filled success. One that looks really good in a bathing suit and makes all the other lunches feel bad about themselves.
So here's how it goes:
- Grab some fresh spinach leaves. I usually bag half of the container and use the container it comes in as sort of a lunch box. Because I'm trying to save the earth from plastic. And because the light bulb in Tim's man cave is broken, and I'm scared to go digging for his actual lunch box.
- Bag all your desired toppings. I'm not going to tell you how to live your life. That's the media's job. I'm just going to make some highly-recommended suggestions. The following toppings go great on salad:
- Shredded cheese
- Croutons
- Hard-boiled eggs
- Shredded carrots
- Cabbage
- Broccoli, which I consider to be the spinach's crazy ex who can't take a hint and get lost.
- Black olives
- Mushrooms
- Tomatoes
- Seeds
- Feta cheese
- Bacon
Like I said, these are merely suggestions. But why would you pay up to $10 for a salad bar when you can bring it yourself? You know where the ingredients are coming from. You probably need to get rid of half this stuff before it expires, anyway. And it leaves more room for spinach's mistress later in the evening: dessert.
So tell me...did I miss any of your favorite toppings? What do you have to have on your salad?
Love and spinach,
