The Week’s Healthy Eats (27).

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BREAKFAST: This was more of a pre-brunch snack than a breakfast. Since I’m ever the early bird and quick to get hangry, I whipped up this mini-plate to tide me over until recent mid-morning brunch plans: 1/2 nana sliced length-wise and topped with creamy almond butter, Udi’s gluten free Au Naturel granola, cinnamon, and a drizzle of my honey / agave blend.

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LUNCH: A kitchen-sink salad situation if I ever saw one. Mixed greens loaded up with kidney beans, crumbled feta, cherry tomatoes, crushed sweet potato chips, pan-fried polenta cubes, and a dollop of hummus for good measure.

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DINNER: When pizza is made from ingredients this good, I’m gonna go ahead and call it a “healthy eat.” One of the best pies I’ve had, from Antico Pizza Napoletana. So much yes.

Check back soon for another Week’s Healthy Eats!

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