LUNCH: A super light lunch of sautéed salt and pepper shrimp, avocado cubes, carrot and cucumber sticks, and salsa for quadruple dipping (guilty).
DINNER: The messier and greener, the better. This combo bowl consisted of tri-color quinoa, sautéed tofu cubes and sweet onions, and steamed kale. Toppings were soy sauce and my absolute favorite new snack: “Crispy Crunchy Broccoli Florets” from Trader Joe’s. I challenge you to refrain from eating the entire bag in one sitting.
Check back soon for more another week’s healthy eats!