This week has been a struggle, healthy eating-wise. Monday and Wednesday I didn't get around to making salads (Tuesday was a public holiday) but for the first day back at school with students, I managed to do salad for both M and I. I'll do another two for Friday, which will make choosing what to eat for lunch easy for me, as I'll be having my day at home.
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| Friday's salad, which is not quite the same. |
So, today's salad was:
Dressing: half a clove of crushed garlic, olive oil and balsamic vinegar and a little chopped fresh dill.
Hardy vegetables: carrots, the surviving snow peas from a couple weeks' ago.
Less-hardy vegetables: M had fresh tomato from the garden in hers.
Protein: butter beans and salmon furikake.
And then lettuce.
Things I have learned:
- butter beans are not cannellini beans, but I still like them.
- I think I overdid the salmon in my salad (hopefully I didn't in M's). The salmon furikake is very rich. Also, I want to have some left over for either salads or onigiri for next week.
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