I’m so glad it’s Friday and the weekend is finally here! I’m kicking it off with this lemony arugula salad with wild albacore tuna, white beans, cherry tomatoes, red onions, green olives a drizzle of olive oil, lots of fresh squeezed lemon juice and cracked black pepper. Super simple and super delicious! I hope you have a wonderful day!
I went food shopping today and picked up a bunch of veggie goodness from @EarthFare to come home and put together this plant based dinner. I used my grill pan to grill up this portobello mushroom marinated in balsamic vinegar and olive oil, seasoned with salt and pepper served on a lettuce wrap with red onions on top. I’m having it with a 4 minute microwaved sweet potato topped with mashed avocado and a simple salad on the side. The salad was made with canned black beans, frozen corn and tomatoes dressed with olive oil, fresh squeezed lime, fresh chopped cilantro, salt and black pepper to taste. I’m all about quick meals and this dinner took 15 minutes to make less the extra 10 minutes it took to marinate the mushroom. It was freaking delicious! I hope you have a great evening. #EarthFare #zestmylemon
