Not exact matches
Over this busy summer weekend, everyone was delighted to have a
big batch of my Cherry Wheat Berry Super
Salad on hand for a picnic
lunch down
at the lake and leftovers to pair next day with our grilled steaks.
I am planning to prepare a
big bowl of this
salad on a Sunday and I want to know for how many days I can keep it in the fridge and take small portions of it
at work for
lunch.
For
lunch I had a
big glass of water and a huge
salad made with mixed power greens, a half of a can of chickpeas, one tomato, a cup of shredded «corned beef» made from seitan (I bought it
at The Chicago Diner), and balsamic vinegar, salt, and pepper.
Breakfast is always high - carb, but I'm more careful the rest of the day — having an open - faced sandwich for
lunch instead of two slices of bread, and maybe no starchy foods
at dinner (which is usually fish and a
big salad).
This Israeli
Salad makes a great side dish, but I love a
big bowlful of it
at lunch or for a light dinner.
Adding some meat into my diet and eating 3 solid meals a day, with a
big protein one
at breakfast, another with
salad for
lunch and a bit more carbs for dinner has been a revelation.