Lunch

LUNCH: (choose one) *Dressing can be chosen from any option below.

Salad with veggies and palm size protein of your choice, olive oil/vinegar or dressing and one piece whole wheat/grain bread.

(or) Turkey/chicken/lean beef Burger on 1/2 whole wheat bun, lettuce, tomato with about 12 veggie chips, or a few raw veggies (carrots, celery, etc.) 

(or) Turkey or lean ham on whole/sprouted grain bread with dijon mustard, light mayo or veganise (vegan mayo) with thin slice of real/vegan cheese (can be melted) and side green/veggie salad with dressing. (Keep in mind this isn’t a big stacker sandwich, just a few slices of protein and thin sliced bread.)

(or) Tuna salad made with a little mayo/vegan mayo or olive oil and lemon on whole grain with side salad, dressing and 6-10 nuts.

(or) Spinach Salad with chopped veggies, nuts, choice of lean protein, dressing.

(or) Vegan or real chicken salad with one piece toasted whole grain bread, drizzle olive oil, sliced peach or apple.

(or) Lean Cuisine Grilled Chicken Caesar or other Lean Cuisine of your choice, side salad (fruit or veggie.)

(or) One Boca Burger (veggie burger) on toasted whole wheat/sprouted grain english muffin, slice of melted real/vegan cheese, lettuce, tomato or side salad (fruit or veggie.)

DRESSINGS

Dressing Options:

** Apple Cider Vinagarette:

2 TBLS Extra Virgin Olive Oil  

1 TBLS Apple Cider Vinegar

1 TBLS Dijon Mustard

Sea Salt and freshly ground pepper to taste

(Whisk all ingredients til creamy)

**Olive Oil and Lemon:

2 TBLS Extra Virgin Olive Oil

2 TBLS Lemon--(whisk together)

**Olive Oil and Balsamic Vinegar:

2 TBLS Extra Virgin Olive Oil

1 TBLS Balsamic Vinegar

1 TBLS Dijon Mustard--(whisk together)

**Avocado-Lime Dressing (gluten-free and vegan):

Makes approximately 6 servings (2 Tablespoons per serving)

1 avocado, peel and pit removed

1 Tbsp. of sesame tahini

1 Tbsp. olive oil

5 cilantro sprigs, minced

juice of 1/2 lime

Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).