Happy Monday! Yesterday I had the worst craving for a big salad from Whole Foods (and yes, I know there is always potential for gluten cross-contamination, which is why I do not make a habit out of it, and scrutinize the offerings very closely) but we had a ton of food at home seeing as it was Sunday and we had stocked up on produce and groceries. So I decided for today’s lunchbox, I would mimic the WF salad bar concept, which to me is all about the different textures of the toppings.
- Romaine, spinach, kale in one container
- All the toppings in the second container: azuki beans (cooked in the rice cooker), a big dollop of azuki miso, a new quinoa salad concept (quinoa with green beans, oregano, lemon and olive oil – a bit of a Greek spin), and under all of that a big pile of juice pulp pate, made with olive oil to complement the other flavors. This was enough to top my lunchtime salad, and then have a bit of the toppings to eat as a late afternoon snack pre-yoga. Bottom line, the combination of lemony toppings and textures really hit the spot.
- Green juice: cilantro, celery, carrots, lime juice, ginger (this was my mid-morning snack)
I tried a two-yoga class approach today – I did that twice during the 21 day challenge (ie go to the 7am and then again to an evening class) but I did it today on not enough sleep and that was a lot harder. I am beyond stretched out tonight.
General Disclosures & Disclaimers