This past week I’ve seen several adults be really, really rude. to other adults. I consider myself to be an understanding person, but I just can’t get over this! In one instance, during a presentation, an adult wouldn’t stop rolling her eyes and mouthing rude words at a presenter in a small room (where everyone could see what she was doing). In another, the cashier opened up a new lane called for the next person in line from the busy lane (which happened to be me) and the person behind me rushed over to try to beat me! Even more, I’ve heard adults being super rude to store clerks and sales people over what are clearly their own mistakes. I am just appalled!
At the same time, seeing this happen makes me even more conscious of my own behavior. I’ll try to balance out the world be being a little extra kind to the people I encounter.
“Anytime anybody is rude, it makes me double-check my own behavior to make sure I don’t do that to other people.”- Patricia Heaton
Take the extra minute today to smile at that store clerk, to greet your boss with a friendly wave, and to send a kind email. You’d be surprised at what a difference simple acts of kindness make!
Easy green salad recipes are great as a main course, or a compliment to meat or fish.
At my house, my husband is a man of the grill. More specifically, the smoker. It’s for this reason I could never fully give up meat – it’s just so darn delicious the way he does it.
On the days when he smokes a beer can chicken (with this handy Beer Can Chicken Roaster Rack), or a brisket, or whatever amazing thing, I take charge of the sides. The perfect compliment to meat of any kind? A plant based salad!
We ate this salad with smoked chicken. I could see a simple pork chop too, especially if you follow this tutorial. In all honesty, this would make a great main course too. I ate it for lunch the next day!
More easy green salad recipes to try:
Strawberry Kale Quinoa SaladPrint Recipe
- 1 pint strawberries, sliced
- 1/4 cup quinoa
- 1 cup vegetable stock
- 1/4 cup walnuts, chopped
- 3 cups kale, chopped
- 1/2 cup broccoli, chopped
- 1 cucumber, sliced and quartered
- 2 scallions
- 1/4 cup agave or honey
- 3 tbsp apple cider vinegar
- 2 tbsp cup olive oil
- 2 tsp dijon mustard
- 1 tsp poppy seeds
- Salt and pepper to taste
First, prepare the quinoa. In a small pan, add 1 tbsp coconut oil and heat over medium heat. Add quinoa and cook until slightly toasted, about 5 minutes. Add stock and cover and bring to a boil. Reduce to a simmer and cook according to package directions (about 15 minutes).
While the quinoa is cooking, prepare the produce. Slice berries. Chop kale, nuts and scallions. Slice and quarter cucumbers.
Prepare the dressing. Combine agave or honey with vinegar, salt and pepper. Whisk to combine. Add olive oil in a slow stream, whisking constantly. Add poppy seeds and whisk to combine.
Allow quinoa to cool slightly.
Combine all ingredients in a large bowl. Toss with vinaigrette. Enjoy immediately!