I shared a picture of what I made for lunch today on my Instagram (@the3llls, those are L’s) and my personal Facebook page, mostly because it was too tasty and pretty not too and I’m obsessed with food. But for those that aren’t a part of either of those communities, I wanted to share here as well. I happen to have an abundance of fresh garden tomatoes from The Tomato Lady (aka, my mom), so I’m using them in all sorts of ways. Here’s a super simple lunch that’s quick, tasty, and filled with nutrients. Plus, the options are endless with avocado smash toast (I don’t eat bread often, but more in the summer for things like this or with radish sandwiches, etc.). Appreciating the last of what summer has to offer!
Avocado Smash Toast
2 slices gluten-free bread, toasted/broiled (I use Canyon Bakehouse)
1 avocado, smashed
Sea salt/black pepper
Pretty simple, really. Toast bread, slather with grass-fed butter while bread is warm so it’s melty. Top with the smashed avocado and sprinkle with garlic salt. Top with sliced tomato and fresh ground sea salt and black pepper. Drizzle lightly with a really good quality olive oil. Holy hell! Enjoy 🙂
All the summer fruits are ripe for the picking! That means summer salads that are refreshing in the heat, especially if you’re in, you know, Phoenix! Wowza.
Avocado Nectarine Salad
Dice the avocado and nectarine, drizzle with olive oil (I want to emphasize and HIGHLY recommend a really good quality olive oil. Like from Greece, no fake US olive oil. Thanks to hubs for bringing me real olive oil on his way home from deployment – holy shizz), sprinkle with sea salt and enjoy! Refreshing, filling and full of nutrients.
It’s hot in San Diego…which means…light, cool meals and sides! The next time you attend a BBQ or party and want to take a fabulous side dish that isn’t A) soy and corn syrup filled potato salad, or B) blood sugar spiking inflammatory grains macaroni salad, whip this together!
Cabbage Bacon Slaw
Walnuts (I used pieces)
Diced red onion
Fried bacon pieces
Himalayan pink salt
Cracked black pepper
Juice of 1/2 a lemon
Toss everything in a bowl, season to your liking with salt and pepper, squeeze the juice of 1/2 the lemon over the mix. Drizzle just a little olive oil, and 2-3 large spoonfuls of fresh bacon grease (from frying your bacon pieces) over top, and toss!
You could definitely add fresh apple, if you choose, the lemon would help the fruit last 🙂
I’ve been craving broccoli. It upsets my stomach, but I eat it anyway because IT’S SO GOOD.
I bought two bags of organic broccoli from Trader Joe’s, dumped it all on a foil lined baking sheet, drizzled olive oil over it (very little), sprinkled with fresh ground sea salt and black pepper, and garlic powder. Roasted at 400 degrees until it started to char. Slightly crunchy, super flavorful and delicious!
One of my most favorite, and simplest lunches is butter lettuce, avocado, sea salt and black pepper, with Trader Jose’s 100% Spanish Organic Extra Virgin Garlic Flavored Olive Oil. I was worried by the word flavored, and preferred to know what it was (and what I’m putting in my body), so I asked.
Here’s what I sent Trader Joe’s:
Hello There! I am needing to understand the ingredients behind the “Organic Natural Garlic Flavor” included in this Garlic Flavored Olive Oil, as a result of serious food sensitivities. I tried to research on your site, but couldn’t find the information. It is my all time favorite, but am concerned about the ingredients that are in the “natural flavoring.” Thanks so much! Lindsay
Trader Joe’s response:
Hi Lindsay, Thank you for contacting us! There are no “natural flavors” listed in our Trader Joe’s 100% Spanish Organic Extra Virgin Garlic Flavored Olive Oil. The “Organic Natural Garlic Flavor” is made by extracting and concentrating the best Spanish Organic Garlic then added to the oil. Thanks again, Nicki K. Trader Joe’s Customer Relations
Love their customer relations and I will continue eating my favorite quick lunch salad 🙂 Better salad dressing than Kraft Ranch any day. Ha.