This weekend’s meals:
I work all day Saturday and Sunday, so I have to take my lunch with me.
On Saturday, I chopped up tomatoes, cucumbers, onions, basil, and garlic, and added some black pepper, olive oil and a little apple cider vinegar. I put some ground flax seed in a little container, and put that on top of the mix when I was ready to eat it (I ground the flaxseed in my Magic Bullet—I like to add a tablespoon or two to a salad for protein, essential fats, and a “full feeling”). I also carried about 1/4 of my yellow watermelon, cut up — that I ate in the morning, on my break.
On Sunday, I chopped up some arugula, added some re-hydrated mixed seaweed, chopped onions, chopped tomato, chopped cucumber, a little chopped garlic, some more chopped basil,a little of my jalapeno sauerkraut, and some ground almonds, some olive oil and a little vinegar. I ate the rest of my cherry tomatoes on my morning break.
I don’t usually eat dinner, but I ate some watermelon tonight. Still have some left over, so I’ll probably put that in the blender and drink it for breakfast tomorrow.