Panzanella. . . sort of

The biggest perk of working from home is that I get to make real lunches and breakfasts. After a very indulgent evening last night (totally worth it!) I wanted to get lots of healthy food in today. I started out with an extra spinach-y green monster with a nectarine, banana, soy milk, and several scoops of Chocolate SuperFood. I got hungry for lunch at around 11:30 and gave in. I knew I wanted a salad, and since I had some “getting old” Arnold sandwich thins, I decided to make a bread salad. By no means was this a traditional panzanella, a Tuscan bread salad that I adore, but it was tasty, healthy, colorful, and provided lots of flavors and textures. It also really filled me up!

Ingredients:

1 cup chopped beets

1 Arnold sandwich thin, multigrain, torn into bits

1/2 avocado, chopped

1/4 cup or so of crumbled goat cheese

handful of black olives

a drizzle of Frank’s hot sauce

Real panzanella is MUCH prettier. But this was yum.

I had my lunch with a bunch of cherries, some homemade iced tea with lots of lemon, and then later a mashed banana with PB & Co chocolate peanut butter. Yummm. . .

My Amazing Grass tub also seemed to find its way into this photo! It has become such a key ingredient in our kitchen.

We are hopefully going down to the harbor tonight to see the tall ships and may grab a drink at the fabulous Barbara Lynch’s Seaport bar, Drink. I will definitely have pics if we do see the ships.

Hope you are all having a great Friday! 🙂