I use a simple analytics tool for this blog. I don’t pretend to understand all of its inner workings, but it tells me where visitors come from and what searches bring them here. I used to feel popular until someone explained the difference between “hits” and “unique views” — that was a bit humbling. Turns out a lot of traffic numbers can be misleading, and some of the search referrals are probably spam. Still, one thing the tool does well is list Google searches that led people to my site, and I’m always entertained by the results.
Here are some of the more memorable searches, and short answers in case you’re wondering the same things:
How to start a diet on Super Bowl Sunday
I covered that one here: How to start a diet on Super Bowl Sunday.
Is there such a thing as a healthy burrito?
Yes — see my take on a healthier breakfast-style burrito here: Healthy burrito ideas.
Can I eat pizza and lose weight?
Possibly. Try strategies like portion control and lighter toppings; more ideas here: pizza and dieting tips.
Anxiety food
I’ve suggested calming and nourishing options in this post: Anti-anxiety diet tips and recipes.
Brownies with crack
That search made me smile — you might find indulgent brownie recipes when you look for that phrase.
Put my boyfriend on a diet?
Start gently: encourage better choices, share recipes, and try my “Dude Diet” plan: Dude Diet.
I want to be more domestic
That’s a great goal — this blog is full of practical tips to help: Get started here.
One search in particular stuck with me: Cooking stresses me out. Thank goodness that person found this blog. I used to be intimidated in the kitchen too, so I get it. Cooking doesn’t have to be stressful: with the right attitude, simple recipes, and a relaxed approach, it can even be enjoyable. To help, I’m sharing a no-cook, low-stress recipe that’s quick, fresh, and forgiving: Shaved Brussels Sprout and Cauliflower Salad.
This salad is a 10-minute, no-cook winner that’s perfect for spring. If you’re wary of raw Brussels sprouts, don’t be — thinly shaved they lose bitterness and gain a lovely crunch that makes them an excellent salad base. Pomegranate seeds add sweet pops of flavor, while salty pecorino Romano balances the dish. A drizzle of quality olive oil, a squeeze of lemon, and a pinch of salt and white pepper are all you need.
Beyond tasting great, this salad is nutritious, full of fiber, antioxidants, and vitamins. It’s a smart choice as warmer weather approaches and also makes an attractive plate to serve at gatherings. It pairs well with grilled meats or fish, can be made ahead, and works as a light lunch or a healthy snack. Take ten minutes, relax with a drink, and enjoy no-cook cooking — you’ve got this.
Shaved Brussels Sprouts and Cauliflower Salad (Serves 4)
Preparing your salad:
– Wash the Brussels sprouts and remove any discolored outer leaves. Hold each sprout by the root and carefully shave thin slices using a mandolin or a sharp knife.
– Wash the cauliflower and shave the florets thinly with the mandolin or a knife.
– In a large bowl, toss together the shaved Brussels sprouts, shaved cauliflower, walnuts, pomegranate arils, and pecorino Romano.
– Drizzle with olive oil and lemon juice, toss to coat, and season with salt and white pepper to taste. Serve immediately or chill briefly — no cooking required.
Shaved Brussels Sprout and Cauliflower Salad
Ingredients
- 3 cups shaved Brussels sprouts
- 3 cups shaved cauliflower, about ½ head, stem removed
- ¾ cup walnuts
- ¾ cup pomegranate arils
- ¼ cup freshly grated pecorino Romano
- 1½ tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt
- White pepper
Instructions
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Wash your Brussels sprouts and remove any dirty or discolored leaves. Hold each sprout by the root and shave thin slices using a mandolin or a sharp knife.
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Wash the cauliflower and carefully shave the florets thinly with a mandolin or knife.
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In a large bowl, combine the shaved Brussels sprouts and cauliflower with the walnuts, pomegranate arils, and pecorino Romano.
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Add the olive oil and lemon juice, toss to coat, and season with salt and white pepper to taste. Serve immediately or chill briefly.
Like this? Leave a comment below!
I’m excited to join Food Network’s Sensational Sides event this week. If you’d like more no-cook ideas, check out these contributors and their recipes: