Happy Hump Day Friends!
We’re half way through to a long Memorial weekend holiday! Woo hoo!
Yesterday we had a fun office “potluck” of sorts for lunch and everyone brought in a dish to pass. I wasn’t sure what to make so Monday night I threw together a cucumber salad with thinly sliced cucumbers (sliced on my spiralizer), onions, fresh chopped parsley and a dressing of balsamic vinegar and red wine vinegar. It was a hit so I guess I did something right!
1/2 banana with 1 tsp. almond butter
My summer go-to breakfast of overnight oats! Into this mix went Noosa blueberry yogurt, oats, chia seeds, hemp seeds, vanilla almond milk and peanut butter. Plus a side of my ACV morning cocktail!
A hardboiled egg, of course!
Potluck time! I grabbed a little bit of just about everything.
Some BBQ (without the bun), corn salad, pasta salad, cucumber salad, fresh yogurt and berries and I had to grab a no-bake cookie! Everything was delicious!
Almond butter stuffed dates plus a handful of (unpictured) grapes.
Once I got home from work and got settled in I whipped together a simple salmon cake mixing egg whites, seasonings, hemp seeds and a little flour. I just eyeballed the portions. I think I need to do a salmon slider recipe soon though!
Plus a side of steamed fresh asparagus. I love that asparagus is back in season now!
Enjoy your Wednesday!