I don’t know about you, but I felt like this kid at the end of 2013:
Feeling mentally, emotionally, and physically sluggish, I couldn’t bring myself to do anything but ride out the last days of 2013 and hope that someone or something could pick me up. I guess it was the combination of eating loads of holiday food and trying to handle school, work, and moving out into our new apartment. We didn’t have the time or energy to film any Christmas videos, which was such a bummer. I was feeling pooptastic 24/7. So to compensate for being miserable, I ate a ton of heavy comfort food. Sure, it can make us feel good and fuzzy, but too much of it can lead you into a state of gravy-like sadness (doesn’t that sound like a delicious time). My energy was so low I feared that Leo would eventually have to plop me into a suitcase and pull me around all day. Ever have moments like that? It sucks, but the only person to blame is yourself! The day before new years, I swore to myself that I’d make better decisions once we’ve completely moved into our new home. Less distractions and more room to think, plan, and work. More about this soon!
So annnyyywayyy… to start fresh in 2014, I wanted to share a recipe that made me feel better when I was down and out. I made this fennel and grapefruit salad a few years ago and LOVED it. I ate it every single day for a week, but for some freaking reason I never ate it again! It’s not like it’s difficult to prepare — it’s actually one of the easiest dishes to make! I’m such a dick head for not remember this salad all these years.
Thankfully, my tastebuds sent a cry for help to my brain and body and was all like, “PLEASE, WE NEED FRESHNESS!” So even though this recipe is the last of Tasty Memories season 3, I hope it helps you kick off 2014 with a refreshing boost!
- 1 fennel bulb, cleaned, cored, and thinly sliced
- 1 grapefruit, peeled and cut into segments (supreme)
- ½ medium red onion (optional)
- Mixed salad greens or just arugula
- as much leftover grapefruit juice after segmenting
- 1 heaping teaspoon dijon mustard
- 1½ teaspoon honey
- 2-3 tablespoons apple cider or red wine vinegar
- 3-4 tablespoons extra virgin olive oil
- salt & pepper to taste