A recent lunch I had included a leftover baked chicken thigh wrapped in bacon, plus red leaf lettuce with green olives, a teeny
tiny sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.
Not exact matches
I served them with mashed beans and mashed
avocado and
tiny sliced tomatoes.
I've been making this nonstop for the last couple of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks of extra ripe mango, shredded carrots, chopped
avocado,
sliced cucumbers and feta, drizzled with a bit of a honey + white wine vinegar with the
tiniest drop of sriracha and a healthy helping of black pepper.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into
tiny pieces) 2 Tbsp chopped cilantro 1
avocado (cut into small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
1
avocado (small), diced 1 tomato (medium), diced (I also added a
tiny yellow tomato for color) 1/8 onion, chopped 1/4 cup cucumber, cored and
sliced A few sprigs cilantro, chopped 1 Tbsp lemon juice 2 tsp olive oil 1 tsp balsamic vinegar Salt Pepper
Have 2 teaspoons of nut butter, a couple
slices of cheese, 1/4
avocado, or a
tiny protein shake with coconut oil before bed, especially if you wake up in the middle of the night.