- Baby greens
- Meyer lemon
- Handful of fresh chopped basil
- Handful of fresh chopped cilantro
- Handful of fresh chopped parsley
- 1 shallot chopped
- Sea salt
- Good quality olive oil
*A good, expensive (yes, you have to pay for a good oil) olive oil will be:
- Certified organic
- First Cold Press: oil that was made with the first press which effects the flavor
- Extra virgin : oil from the first cold press, which will give you a delicate flavor and higher antioxidant levels
- Small dark bottle: olive oil will go rancid within a couple of months, so keep it away from light, heat and keep the lid on tight. Buy a bottle that you could go through within a couple months; not a 2 year supply that will go bad.
- Store your oil in the fridge to help preserve it (the cloudy appearance is normal)
On Monday's I chop up fresh basil, cilantro, parsley and shallots (along with cutting up my fresh fruit for the next 3 days or so). I put it all into a zip lock bag, shake it up and sprinkle a handful on my salad every day for lunch or dinner. The thing that helps me to eat this salad almost every day is that it's so easy to make and it's an easy, delicious way to get some extra greens into my diet.
PLF Daily Tip: Find a salad that you like to eat. It needs to be fresh, including the dressing...no ranch and try to eat it about 3x a week for either lunch or dinner.
PS I'm on day 4 of no sugar and it's starting to get a little easier, or at least that's what I'm telling myself. Whenever I feel like sugar I'm grabbing fruit, or dried apricots. So far, so good...just making it through one whole day makes me feel a bit more in control and stronger and that I hope will help me get through tomorrow. :)