A delightful winter salad, plus why I took a month off of blogging + IG

What does a salad recipe and taking a month off of blogging have in common? Well, quite a bit actually. I decided in November that I needed a break from the internet world. Between constantly creating, too much time staring at a screen, having information given to me every second; January was going to be my month to clear my head. Never did I expect that this blogging thing would become a job, or how much work it would entail. I wanted to take the month off to just enjoy being a stay at home mom and rest, really rest. I know I mention the loss of my dad and the impact it has had on my life, but his loss has changed my perspective on how I spend my time. I’m trying really hard to be intentional on where my energy goes. I spent a good part of the month thinking about where I want to take my blog. Am I sharing things that are helpful, why am I sharing it and so on. I have a love/hate relationship with Instagram. It’s not real life. I have to remind myself of that constantly and I’m sure some people look at my page sometimes and think, “Wow, she has it all together.” I have just chosen that I’m not going to share every little piece of my life for my privacy and my family’s privacy. All that being said, I was excited to come back to blogging. I’ve missed connecting with people and sharing the things that bring me joy. Over the course of January, I made some tasty recipes that I’m looking forward to sharing them with you. The first one is this Arugula Salad with tons of yummy add ins. The green olives give it a salty kick, while the pumpkin seeds add some crunch. I’m still getting a bunch of Arugula from our garden along with some other greens and herbs. It makes for an easy lunch. I like to always have easy salad toppings on hand, so I can fix up something quick. My Lunchtime Arugula Salad Ingredients: (use as much or as little as you’d like depending on how big of a salad you are making) Arugula Black lentils (I buy them already cooked at Whole Foods or Trader Joe’s) Block Feta Shredded Chicken (I use rotisserie chicken) Green Pitted Olives Pumpkin Seeds (Trader Joe’s has the best!) Lemon Dressing: 1 Lemon Juiced 1/2 tbsp of dijon mustard Kosher Salt and Freshly Cracked Black Pepper 2 tbsp of Olive Oil Directions: In a large mixing bowl make the salad dressing, whisking everything together except for the olive oil. Slowly whisk in the olive oil until completely emulsified. Put in all of the salad ingredients and carefully combine with the dressing. Transfer to a serving bowl and enjoy!


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