the week’s healthy eats (3).

BREAKFAST. (yogurt bowl): plain non-fat kefir topped with crisp, cold watermelon cubes, toasted walnuts, raw oats, raw cacao nibs, honey, and a generous sprinkling of cinnamon.

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LUNCH. (veggie snack plate): a simple country lunch eaten outdoors — carrot and cucumber sticks, avocado, tomatoes, toasted bread and assorted cheeses, homemade egg salad, hummus, and pickles.

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DINNER. (salmon burger): a (store-bought) salmon scallion burger on half of a brioche bun, topped with lettuce, tomato, onion, tartar sauce and dill cole slaw on the side.

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check back soon for a new week’s healthy eats!

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