I know when I fail to plan lunches for work, I am really planning to fail with taking good care of myself. When I give up control to my fast-paced work schedule and do not have access to healthy foods (please pass the lentil burgers), I use that as a reminder to get back on track with some simple meal planning.
|Salad made by kids in a recent Growing Healthy Kids class: organic lettuce, sunflower sprouts and just-picked strawberries with a healthy vinaigrette dressing (see below for recipe).|
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon Bragg apple cider vinegar
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon local honey
- Pink Himalayan sea salt and freshly ground organic black pepper
With love and gratitude,