Not a very interesting food day as it was mostly leftovers, but it wasn’t a hard day, either.  Breakfast was a repeat of yesterday–I reheated some of the leftover Crispy Noodle Pancake in a skillet and had that with eggs over easy and some sliced avocado.  I added in a small apple and had the usual green tea.

Lunch was leftover cottage pie, green tea, and a couple of figs.  I had tons of work to do today so I didn’t really have time for much kitchen creativity.  Probably due to all of the work I was facing, I found that today I was really craving my beloved cheese–psychologically, a bunch of work always seems to make me want to snack.  At least the ibuprofen cravings are gone for now.  I followed up lunch with a shot of ginger-beet kombucha.

It was really warm today so we ended up having dinner on the deck.  I made a big salad with a fresh mango dressing (recipe below): butter lettuce, avocado, cucumber, tomato, and some chopped macadamias.

Salad with Fresh Mango Dressing

With the salad we had grilled bratwurst from U.S. Wellness Meats (so. good.) along with some spicy mustard sauce that I made with my homemade mayo as the base.  A side of sweet potato hash browns rounded it out.  Delicious and easy for a busy day.

Bratwurst and Sweet Potatoes

Here’s the recipe for the dressing:

Easy Mango Salad Dressing
Recipe type: Condiment
Prep time: 
Total time: 
Serves: 6
  • 1 large, ripe mango, peeled, pitted and cubed
  • juice of 2 limes
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • water, as needed
  1. Place the mango, lime, salt, and olive in the blender and blend until smooth. Add a little water to thin out the dressing as desired.


Even this early in I am noticing a clear improvement in my allergies and asthma, so that is an excellent sign and great motivation.

Thanks for reading,


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  1. I love that mango dressing. So easy. Used it on salad and tonight I drizzled it on my sautéed eggplant. It makes a ton! Lovely color too.

    1. Oh, that sounds good! I would never have thought of it on the eggplant. I love the color, too.

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