A Messy Salad

Avocado, raw red onion, raw red cabbage, tomato, blue cheese stuffed olives (3), pickle (1), strawberries (3), rosemary honey cooker beets (1/2), cucumber, spinach.

Two cans of wild, sustainable sardines (36 total gram of protein).

Dressed with dijon mustard, medium spiced locally made salsa, drizzle olive oil, blackberry balsamic vinegar, bourbon balsamic vinegar (both vinegars locally made), and 3 generous pinches of salt

Summer Salad

Sorry it’s posting in the winter.

I went for a challenging trail run this morning. This was the first of many meals I’d eat throughout the day.

In reality, this was the fourth thing I consumed. One, a piece of dark chocolate before my run. Two, an RX bar, dark chocolate chip. Three, a Colorado Palisades peach 🍑 that dripped all over me on the car ride home.

But, this salad:

Arugula, red Russian kale, and radish from our garden

Locally grown tomato, cucumber, carrot, red cabbage, red onion, and celery

Locally raised pastured chicken

Strawberries and almonds

I also used some blackberry and bourbon balsamic vinegar bottled here locally by a chef

Tasty, tasty dish, dressed with generous amounts of salt, olive oil, balsamic glaze, mustard, and locally bottle salsa

Yum yum yum

The Big Salad

Mixed greens

Black rice

Roasted chickpeas

Avocado

Raw carrot

Celery

Tomato

Olives

Raw red onion

Sardines (1 can)

Olive juice

Olive oil

Lunch: Salmon and a side salad

Wild sockeye salmon (bought frozen and thawed), pan fried for 3 minutes per side on medium heat. Simple seasoning, olive oil and salt

Side salad: mixed greens, apple, olives, grated Parmesan, roasted romanesco, oil, vinegar, and salt