This past weekend I went to the Leucadia Farmers’ Market and actually did some of my weekly grocery shopping there (rather than only buying a poke bowl for breakfast/lunch to eat on the spot).  My body was craving fresh greens and produce so I stocked up on Morning Star Ranch (aka “Yellow Deli”) green juice, energizing green bar, butter leaf and summer crisp lettuce, strawberries and fresh pesto.  I also stopped by Whole Foods to pick up a few extra ingredients to create a lunch: crimini mushrooms, kumato tomatoes, yellow squash, and avocado.

Overnight Oat Parfaits are still going strong this week.  I’m completely satiated afterwards and I like that the overnight oats, for me, take the place of granola.

Here’s this week’s menu:
BreakfastOvernight Oat Parfait
Lunch – Pesto Salad Bowl
Snack – Watermelon
Snack 2 – Green Juice + 1 tsp. Spirulina
Dinner – TBD

And the only new recipe for the week…

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Pesto Salad Bowl
INGREDIENTS:
3/4 farro, cooked
1 cup summer crisp lettuce
1/4 yellow squash, sliced
1/2 cup crimini mushrooms, sliced
1 small kumato, diced
1/2 avocado, cubed
1 pinch walnuts
1/2 lemon, juiced
1 Tbsp. pesto, drizzled
Salt & pepper, to taste
Protein (I used 1/2 baked lemon herb chicken breast)
DIRECTIONS:

  1. Assemble the bowl with the ingredients listed above.

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