March 12
Breakfast - yogurt nut bowl with apples and bananas, peanut butter, chia, hempseed, stevia
Lunch - boiled egg, grapefruit picked today, sweet potatoes,brussels sprouts, red onion, fancy beet salad with bleu cheese (recipe below)
Dinner - n N Out cheeseburger protein style minus the sauce, diet coke. Not bad without the bun, though I noticed the burger was really salty. ???
Came home and ate roasted cauliflower, roasted broccoli, and quinoa, 3 clementines
SF hot chocolate
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| Breakfast - yogurt nut bowl |
 |
Lunch - boiled egg, grapefruit picked today,
sweet potatoes,brussels sprouts, red onion, fancy beet salad with bleu cheese |
 |
| In N Out cheeseburger protein style minus the sauce, diet coke |
Spiralized Beet and Blue Cheese Salad
Ingredients
2-3 large beets (about 2 pounds), peeled and spiralized using a 3mm blade
1 bunch green onion, thinly sliced into rounds
6 ounces firm blue cheese, crumbled, or more to taste
1/4 cup chopped fresh dill, or to taste
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 clove garlic, pushed through a garlic press
1/3 cup neutral oil, such as grapeseed
salt and freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees F (180 degrees C). Line a rimmed baking sheet with aluminum foil.
Spread spiralized beets out in a single layer on the prepared baking sheet.
Pour 1 to 2 tablespoons water over the top and then tightly cover the baking sheet with another sheet of aluminum foil.
Roast beets in the preheated oven until tender, 20 to 30 minutes. Remove from oven, drain any accumulated liquid, and cool completely.
Combine cooled beet noodles, green onion, blue cheese, and dill in a large bowl.
Whisk red wine vinegar, lemon juice, and garlic, together in a small bowl.
Slowly whisk oil into dressing until smooth and creamy. Season with salt and black pepper to taste.
Pour dressing over beets and toss salad to coat.
