BREAKFAST: Two unsalted rice cakes topped with organic almond butter, banana coins, cinnamon, and honey. What else is new?
LUNCH: Veggie sandwich situation. Toasted whole grain bread smeared with hummus and layered with shaved carrots and cucumbers, sliced tomatoes, romaine, avocado and more veggie sticks on the side. Crumbs and all.
DINNER: From Rosebud, in Atlanta. Scallops sitting on a truffled cauliflower purée, with shaved fennel on top, and a sauce all over that I can’t remember. Oops.
Check back soon for another week’s healthy eats!