Turkey Tracks: January 11, 2020
I really look forward to my lunch everyday. It’s the first meal of the day that I eat.
I really like to make a big salad with LOTS of fresh and roasted veggies—and some protein. I use what I have on hand.
This one has a bed of organic lettuce that includes hearty greens and some herbs , roasted beets, roasted asparagus, red peppers, carrots, cucumbers, red onion, and is sprinkled with Penzey’s dried dill and sea salt.
With my histamine intolerance issues, I can’t do vinegar. I drizzle with an organic, first pressed, olive oil. I’ve learned to really taste the veggies over these past years. The peppers, beets, and carrots are so sweet.