The Week’s Healthy Eats (16).

breakfast bowl healthy

BREAKFAST: A new cereal favorite — Nature’s Path Heritage O’s (made from spelt, barley, quinoa, and millet flours) with unsweetened almond milk, plump raisins, and toasted almond slivers. Cinnamon + honey added after, as always.

savory buckwheat crepe

LUNCH: I usually role my eyes at savory crepes, but this one from Little Crepe Street in Mount Kisco was stellar. Chicken, avocado, lettuce, tomato, and a creamy dressing all wrapped up in a still-warm buckwheat crepe. A perfect pocket.

peaches and goat cheese

DINNER: An appetizer to remember from Village Social (also in Mount Kisco) of grilled local peaches, shaved beets, grapefruit, greens, creamy whipped goat cheese, toasted hazelnuts, and crunchy buckwheat. I don’t usually go for an appetizer before my entrée, but this fresh and light dish proved a perfect seasonal starter.

Check back soon for another Week’s Healthy Eats!

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