BREAKFAST: An ode to oats: steel cut oats cooked with cinnamon, raisins and grated apple, topped with toasted walnuts and maple syrup.
LUNCH: An absolute favorite stop at Atlanta’s Krog Street Market: Yalla. Remember it from here? This time I made my own bowl, which was lined with hummus and layered with roasted red peppers and carrots, green peas, Israeli salad, pickles, and a drizzle of tahini. I didn’t try Yalla’s falafel, but I still (fala)fell in love with the place. Ha…?
DINNER: A super simple weeknight dinner of sautéed shrimp, roasted peppers, diced mango and red onion, and toasted cashews in a lettuce wrap. A seriously splendid (and simple) summer meal.
Check back soon for another week’s healthy eats!