Today my salad is so good it boggles my mind, because it is simple. I just chopped a head of romaine lettuce, a half lb of cabbage, some raw cauliflower, added 1/2 cup frozen peas, 1/2 cup frozen edamame, a grapefruit, peeled and chopped (okay, a really good grapefruit from Texas called Rio Star), an ounce of my seed mixture, 2 Tbsp Dr. Fuhrman's D'angou pear vinegar. Now it's true, the high quality ingredients is what makes this salad delish--the good grapefruit, and the d'angou pear vinegar add a wonderful taste sensation that is not sour. Wow. This made two giant salads. I also made a microscopic version for housemate. I'll have these for dinner? --in 2 stages for sure.
Next week, first the first 3 days anyway, my micro salads will have lettuce, cabbage, carrots, satsuma (small orange), asian pear (a honey-sweet apple), small pomegranate, flavored vinegar, and seed mixture. I'm expecting that to be yummy! My roasted veggies will be broccoli, cauliflower, a little butternut squash, a little beets, onion, with chives, sage and basil ('cause I have some in the freezer from the garden), and I'm still working on the marinate, but probably orange juice and no-salt mustard. Breakfast will be light before exercise, a bowl of frozen cherries, blueberries, mangos. Lunch and dinner will be bean soup, micro-salad, and roasted veggies. I'll probably eat my lunch bean soup early because I'll be hungry after exercise. I still have lots of bean soup from two batches in the freezer so don't have to make any this week. Yum, talk about eating like a king. I am amazed that I sometimes go off plan to eat junk because I think I'm missing something. This food is thousands of time better. I wish I could remember that all the time!