Here’s my lunch today. The noon meal is my main meal every day and it’s almost always a big salad. I eat from a large mixing bowl to keep everything from spilling over (I’ve had this trusty bowl for years). A plate just won’t hold all this great stuff in. In fact, when visitors see my salad, they assume I’ve made enough for several people. Nope. All mine.
Today it was mixed greens, cherry tomatoes, mushrooms, red and yellow bell peppers, marinated artichoke hearts, snow peas, avocado, roasted pine nuts and a small portion of organic chicken breast. I dressed it (liberally) with a home-made concoction of virgin olive oil (I refuse to say “EVOO” on principle), balsamic vinegar, mustard and a dab of honey. It takes a whopping 3 minutes to make, because we keep all the ingredients in containers in the fridge, ready to go. I (or my wife) prep enough for several days’ worth of salads so that when lunchtime rolls around, we can literally grab a handful of this, a pinch of that, drizzle the dressing and dig in.
Note that other than the complex carbohydrates in the vegetables, this is essentially a no-carb meal. It’s satisfying – in fact, it’s my favorite meal – because there’s enough food to fill me up and the flavor is incredible every time. The boost of healthy fats and quality protein, along with all that fiber, keeps me full and energized for hours without driving insulin up.
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