Ok, so I never thought I'd be one of "those" people who took photos of their food....it's just weird, but some days it looks so pretty you've just got to.
I work from home and so often fall into the trap of just grabbing what ever is in the pantry for lunch, which can sometimes default to cereal. Not exactly healthy eating, and my lazy food choices have consequences according to the new little voice on my shoulder (Michelle, from M.F. Nutrition).
Michelle armed me with a bunch of health goals, one being my lunch options needed massive improvement. While I haven't quite gone the route of prepping the week ahead, it has made me more conscious of bad choices.
Having just harvested the last of the winter vege from the garden this ensemble was a simple chop and lightly steam of carrots and broccoli layered over a can of tuna and diced avocado and dressed with olive oil.
No quantities required to make this dish, just mix it up with as much of each as you like.
- Broccoli
- Carrots, sliced
- 1 small can of tuna
- 1/2 Avocado, diced
- Generous drizzle of 298 Olive Oil
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