Tag "cheese sandwich"
It’s possible to be healthy at a music festival—even if your only food option is a sad cheese sandwich
For savvy concertgoers (think, more Whitney Port, less Fyre Festival ticket holders), there’s a lot more to think about pre-festival than which boho-chic outfits to pack for the experience.
Maintaining a sense of wellness in that environment requires a certain amount of research and mindfulness.
But, big questions remain, like what to eat, what to drink, and how to protect the ears for years of music festivals to come.
And if you follow specific diet plan, finding nourishment can be challenging, to say the least.
“I will always ask for extra herbs or even salsa to get more veggies in,” she says.
“One of the main root causes of low energy and hunger is dehydration,” Shapiro says.
“The heat can also intensify the effects of alcohol, making it difficult to accurately assess tolerance.” What’s that?
Yes, you should keep your hearing in mind.
But one thing that’s often overlooked is actually pretty important—especially for the occasion at hand: protecting the very body part that allows you to hear and enjoy all the music.
Doing so is a great way to stay optimally healthy so you can enjoy music festival season for years to come.
4 Genius Ways To Use Up Leftover Salad
I love blending leftover salad, transforming it into a hearty soup.
Layer one side of both slices with whole egg mayonnaise.
Heat a large non-stick frying pan or griddle pan over medium-low heat and add the bread slices (mayonnaise-side down) to cook.
Cook the sandwich, moving it around the pan to get an even browning, for about 2 minutes on each side.
Turning a salad into a kuku is perhaps my very favorite way of embracing leftovers.
Over the years, I have made this dish countless times using leftover salads—it is great with roasted vegetable salads, but also works wonderfully with legumes and grain salads with bulgur wheat, spelt, and barley.
In a large frying pan, heat the olive oil and fry the onions and garlic for 7–8 minutes, or until the onions are soft and starting to caramelize.
Add the flour, baking powder, saffron and its soaking water, sea salt, and a good grind of black pepper, and whisk until smooth.
In the springform pan, lay out the onions, then spoon over the leftover salad.
Place the pan on a large baking tray (to catch any leaks) and bake in the oven for 45–50 minutes until golden and the egg is set.
