Just a quick pop-in today to share today's MOST satisfying lunchy idea, which I found VERY hard to photograph being crazy hungry due to a later than usual dog walk, (and we didn't get rained on!), but I managed a decent shot--and ole yellow Tony helped. ; )
In keeping with my, "expanding the potassium/planty/low cholesterol options", regime, I have recently added back one of my FAVORITE greens, the adorable Arugula, (aka Rocket lettuce), in all it's peppery, stingy glory.
Back before the kidney disease, I would eat a whole bag of this stuff often for lunch, but now it's only half a bag, (and half the potassium, yay), with less parmesan, different vinegar, (used to use balsamic), and due to this cholesterol mystery, sauteed egg whites mixed in for the lean protein win.
So here the recipe, nice 'n easy, the way I likey:
60 grams of arugula
1 clove of garlic, pressed in and raw
1 tablespoon of EV olive oil
1/2 tablespoon of organic apple cider vinegar
3 organic egg whites with a lil Mrs Dash
1 teaspoon of parmesan, finely grated.
a few turns of fresh ground pepper
And BOOM, there lunch is!
Can't wait to try this with kale in Canada this Fall.
And hey, if I wasn't watching so much of what I eat, that would be with the full 125 gram pouch of arugula, one whole egg plus the two whites and more parmesan but I'll leave that up to you healthy people out there to enjoy for me.
Bon ap et bon vibes,