baker’s delight.

Let’s get right to it…

Lunch:

photo 1

The salad consisted of spinach leaves with pomegranate seeds, sliced red onion, chopped avocado and a salmon burger.  A top was an olive oil and blueberry ginger vinegar.  Here is a break down of the meal:  I used spinach leaves to maximize the nutritional value; the pomegranate I purchased and picked all the seeds out (you get about triple the amount for the price of not even one container of the seeds); the red onion is sliced to easy assist in the flavor – big chunks can be over powering for the senses; the avocado I used was a Florida avocado (purchased at The Fresh Market and might I say it was less “watery” and tasted more “fatty” and flavorful than any avocado I’ve had this season!); the salmon burger is the one from Costco I featured in a previous post; the olive oil was used instead of another type of lipid because I already have avocado fat incorporated in this meal; and, the blueberry ginger infused balsamic vinegar was purchased from Under the Olive Tree in the Village at Leesburg (their products are AMAZING, only a little is needed and the flavor is so powerful- the medium sized bottle is a great deal!).

….Snack, Dinner & Dessert to come, baby crying.

for now:

peace. love. paleo.

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