As I get closer to Finals week, I’m finding myself antsy to finish up my undergraduate career and move across the country to start grad school. It’s all coming up so fast, and I am getting so excited about it! Here are some Links to Love this week.
1. 25 Fresh Squeezed Cocktails via A Beautiful Mess
2. 16 Things You Can Turn into Pesto
3. 19 Summer Indies to Watch When You’re Tired of Blockbusters
4. The wisest advice these 11 highly successful people have received
5. Which Fashion Decade Do You Belong In?
Kale is pretty popular right now. It’s a huge health-food trend, people keep saying it’s a “Super-food.” I personally believe that all veggies and fruits are “Super-foods” and that instead of just trying to incorporate one, you should be eating a serving (or two!) of veggies at every meal.
Okay, I realize that I’m just one of those people who loves vegetables and fruit. I always have, even as a little kid (broccoli was my favorite veggie as a little one). And so you might be thinking, “she’s a weird-veggie-lover so of course she loves kale!” But kale is something that I think everyone can learn to love. It can spice up a plain salad, mesh well with a vegetable-heavy stir-fry, and even make a healthy but very satisfying alternative to chips. What’s not to love about that?!
Green Salad with Kale (for one)
2-3 leaves of Romaine lettuce, washed
1/2 whole carrot, washed and peeled
1/3 Roma tomato (you could also use grape, cherry, or just about any other type of tomatoes you want!)
1/5 Cucumber, washed and peeled
2 leaves of Kale, washed
sliced chicken breast
a pinch of feta cheese
hard cooked egg slices
1. Thoroughly wash all of your veggies. You don’t want any bacteria or food-borne illnesses coming your way!
2. Lay lettuce and kale on a towel to dry.
3. Peel carrot and cucumber with a vegetable peeler. Chop the carrot into rounds, and slice the cucumber into “half-moon” shapes.
4. Cut your tomato into pieces. If using avocado, like I did, chop your avocado into cubes! Make sure to leave the pit in the unused avocado–it’ll keep it fresh longer.
5. Tear the leaves off of your kale, so you get rid of the thick stems (like in this photo)
6. Tear your dry lettuce into pieces, mix them with your shredded kale, and pile them onto your serving dish.
7. Pile on all of your toppings (note: I don’t care for salad dressing, so I don’t include that. Feel free to put your favorite dressing on!)
About a month ago, I decided that I would attend grad school at the University of Pittsburgh in PA! Since I’d never been to Pennsylvania, my parents and I realized we needed to see the city before I move and start school in June. So last weekend, we boarded a plane and headed cross-country to PA to check out a new city that will soon become my home!
I’m just going to share a few pictures of the trip here. I absolutely loved Pittsburgh, and I’m so excited to move out next month!
A bridge at Point State Park. So beautiful!
View of the city from the top of the Duquesne Incline. What a view!
My mom and I in front of the Cathedral of Learning–I love how you can see it everywhere in the city.
My dad and I in front of the University of Pittsburgh mascot–a panther!