Navigating the Salad Bar

Hi and hope everyone had a fantastic Tuesday! Breakfast today started off with a packet of Cascadian Farm instant plain oatmeal and a large blueberry banana shake. In the mix: 3/4 c. blueberries, 1 frozen banana, 1 1/2 c. almond milk, chia seed, 1 sc. protein powder, maca powder, and 1 T. flax oil. 

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At around 10:30, I had a chocolate Orgain because I’m trying to put on a few pounds in a healthy manner. These protein shakes are delicious, have fruits and vegetables, and aren’t overloaded with sugar like most protein shakes.

     For lunch, I made a huge salad with spinach, bell pepper, cucumbers, and balsamic vinegarette. I also had a slice of Ezekial with garllic hummus, mushrooms, and avocado. I love taking huge salads and turning them into meals by adding fun and nutritious toppings. I always keep cut vegetable in the fridge so that making salads for lunch is as easy as walking through a salad bar. Speaking of salad bars, (which I love!) here are some tips to help keep your salad what it’s supposed to be: healthy.Here are the rules: green means go, yellow means slow, red means stop stop stop:) As for dressing, pick a low fat vinegarette or italian or best yet, olive oil and vinegar.


 Some other great toppings include chicken breast, roasted vegetables, and nuts. Hope this helps!

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