The Week’s Healthy Eats (26).

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BREAKFAST: Classic breakfast bowl for me, filled to the brim with Fiber O’s and the Super Seed & Ancient Grains blend from Trader Joe’s, frozen organic bluebs, toasted walnuts, and unsweet vanilla almond milk. The usual.

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LUNCH: I try to pack my lunch most days of the week. This lunchbox included a salad of mixed greens tossed with crumbled feta, roasted sweet potatoes, kidney beans, and garlicky green beans / tomatoes left over from a dinner out. Also a bag of carrot sticks + sliced apples (peaking out of the top right corner) and a Larabar (always one of the chocolate chip variety).

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DINNER: A light, summery dinner that I promptly followed up with the dessert below. But first, chickpeas, roasted sweet potatoes, sweet corn, curry shrimp and a touch of dill for added color / flavor.

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DESSERT: A sad, sad day. ‘Nough said.

Check back soon for another Week’s Healthy Eats!

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