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.
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.
Here’s the recipe for the dressing:
- 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
- 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,
-Angela
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.
Oh, that sounds good! I would never have thought of it on the eggplant. I love the color, too.