The Menu: The ever-constant, ever-tasty green salad, topped with beets, cucumbers, cherry tomatoes, carrots, avocado, cabbage, onions, tomatoes, mint, and a healthy dose of grilled soy chicken.
The Goods: I'm not sure about you, but I always think about Mondays as a fresh start to both the work week and to healthy eating: hence, the salad. This healthy week, however, is to be short-lived, and by that I mean will end today. Why, you ask? Tomorrow marks VN's annual Thanksgiving luncheon, where we will be stuffing ourselves with Native Wellington, mashed potatoes, roasted Brussels sprouts, apple pie from Babycakes, and tons of other stuff that I'm so excited to eat, I will most likely wake up three hours early tomorrow morning, à la a kid at Christmas. Speaking of the holidays: Do you have a holiday cookie recipe that blows people's minds? Then enter our first-ever Holiday Cookie Contest for your chance to win a KitchenAid Stand Mixer!
Many thanks to Lyndsay for this photo—I was too distracted by hunger to capture my lunch!
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