I’ve been all over giant salads for lunch lately. Not only are they ridiculously delicious and nutritious, but the best way to get rid of leftovers.
It’s like a salad remix.
Last night’s dinner:
Homemade salmon burgers – protein style (lettuce, no bun) – with veggie kabobs
Made today’s lunch:
Fluffy bed of romaine lettuce, grilled zucchinis, tomatoes, and bell peppers from last nights kabobs, leftover salmon patty, ginger marinated tempeh, and a dollop of hummus.
With a side of raspberries
Other [leftover] salads I’ve been eating lately:
Whole foods cold bar leftovers served over romaine and bell peppers along with a dollop of hummus and guacamole.
Plus a cruncy and sweet peach
This one had romaine, mini bell peppers, leftover beets and tempeh with a dollop of hummus and one Babybel cheese round. I just love peeling those cheeses out of their individual red wax layer 🙂
Served with a fruit cup
Perfect summer eats! 🙂
I’m still waiting for one specific summer eat though…
I’m allergic to green kiwis so I never eat them, but strangely I can still tolerate a small amount of gold kiwis. Lucky me because I like the gold ones better anyways 🙂
They’re supposed to be most easily found in grocery stores from May to October, but I haven’t seen any yet. I’ll be on the lookout though!
Are you big on leftovers?
Do you like gold kiwis?
Afternoon oaties 🙂
How is it already 5pm?? It feels like I just had breakfast not too long ago…
I hope everyone had a wonderful fathers day yesterday!! I had a pretty blah morning/afternoon since I’ve been spending my time catching up on reading and hw assignments.
Fun stuff I tell you.
I brightened up my afternoon yesterday with a colorful lunch.
Romaine, bell peppers, guacamole, hummus, and a whole slew of whole foods cold bar leftovers – balsamic tofu, mushrooms, beets, forbidden rice, eggplant.
And a pretty peach.
Then I proceeded to bake up another batch of tropical papaya muffins for my awesome dad with some papayas I brought home with me from Hawaii. Technically we can’t bring ‘whole’ fruits back to the mainland (other than pineapple) with the whole agriculture rules and such, but if you cut it up and bring it home in a soy yogurt tub like me, than you’re good to go 🙂
After my muffin fail on Saturday, I kinda had to redeem myself with new muffins. And with muffins I knew would be actually turn out 🙂
_ _ _ _ _ _ _ _
This morning I got back into my normal exercise routine with a 15 min interval run/warm-up on the treadmill followed by my usual strength stability stretch class. I was actually quite pleasantly surprised when my warm-up run seemed a tad easier than normal. I haven’t been on a treadmill in over a week and been doing my runs outdoors. I guess running outdoors does that to you? I don’t know what I did, but I’m liking it!
I was ultra stoked for breakfast this morning because my neighbor brought over some fresh farm eggs from her daughters farm last night.
How cute is her label? I’ve never tried fresh eggs before and these eggs were quite the beauties.
My question is…Why are farm eggs all different colors while the eggs I get from the grocery store all one color – either white or brown?
I guess I could stop my pondering and just google it. Nah, maybe later…
Anyways, I cooked one up this morning. (the speckled one to be exact).
Two slices of cinnamon raisin ezekiel bread.
One with peanut butter, jelly, and banana slices.
The other with the egg.
Both were delicious.
The rest of my morning/afternoon were again pretty ‘blah’. I’m still working on an operations management assignment about business flows thats due tomorrow night by 11:55am. If you have no idea what I’m talking about, I was right there with you until about 3pm yesterday. Yes, I am a ‘bit‘ behind. Can you tell? 😉
So tell me, Where do you get your eggs from? And are they multi-colored or all just one color like mine?