Saturday was a typical day of running around doing chores that included an early morning WW meeting, a mani/pedi appointment, car wash, grocery shopping for next week’s Whole30 meals, drop off at the cleaners, shop for a birthday gift, go home and change clothes and leave for dinner downtown before heading to see the musical Kinky Boots. I had breakfast covered (sweet potato hash browns and bacon) and dinner was at a Japanese restaurant where I had Beef marinated in Coconut Milk. But lunch was something else again as I wouldn’t be home till after 3pm and I clearly needed to avoid running into a fast food place if I was starving. But thanks to Larabar’s Cherry Pie bar, I was able to stay compliant while on the go. I was pleasantly surprised at how good these bars actually are, as they are a first for me.
I want to start off the week with some healthy menus, so looking to salads for lunchtime meals. I actually don’t like a lot of lettuce in salads, rather use it as the foundation to pile on lots of fresh fruit and vegetables. The following salad has a nice citrus background, some salty briny flavors with the Kalamata olives, sweetness from the raspberries, and healthy benefits from the artichoke hearts (high in potassium, folic acid and Vitamin C). Because the Kalamata are brined, they contain sodium – so I don’t add any salt to the salad. I ate a portion of this salad along