A light lunch

Today started like it usually does.
I drag myself out of bed, down the stairs, put the dog out, bring the dog in, talk to the cats about their evenings activities and head straight to the fridge to make a green smoothie for Chris and I. This morning was slightly different as Kaiti my youngest child was home sick today with a cold. I usually make enough smoothie for three of us.
I made my standard smoothie of kale, frozen banana, orange juice, garlic and lemon. I just added a little extra of this and that WA LA..Smoothies!
I had a half of apple left over from the smoothies so I sliced it for Chris and gave him 4 raw Brazil nuts to go with it. Brazil nuts have been shown to help protect men from getting prostate cancer, so I make sure Chris has 2-4 daily.

Chris' snack with his smoothie
I have been consuming more and more tea as the weather gets chillier. I like to drink an organic green tea powder that actually releases it's powder into the bottom of your cup, you can see the sediment if you really look.

It is the best tea I have had in awhile and I drink between 6-10 cups a day. Not only does it help with lowering cholesterol levels it has been proven that is has reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent.

University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells.

For no other reason drink it because it tastes good, it warms you up in winter and gives you an over all sense of calm.

I had two cucumber that needed to be eaten in the fridge. This is how I started my decision on lunch.

I thought I wanted to dip my cucumbers in a light Dijon vinaigrette

Country French Vinaigrette:

1/4 cup Tarragon Vinegar

2 tbls. red vine vinegar

1 tbls. Dijon mustard

1/4 tsp. Country french herbs blend

dash of freshly ground black pepper

1/2 tsp. minced garlic

Whisk and eat.

But then I realized I had some baby beets and baby butter beans calling to me from the fridge...Salad maybe?

Baby butter bean salad with beets

3 cups organic fresh mixed baby greens with frisee
1 cup spinach
1.5 cups no salt added baby butter beans, drained and rinsed
1 cup sliced baby beets, cooked peeled and sliced thinly
1 cup baby carrots, chopped
1 stalk celery, sliced thinly
1/3 green pepper, diced small

In a pretty serving bowl, add your lettuces and spinach, toss to combine. Top with celery, green pepper, and carrots. Place sliced beets and baby butter beans on next.
Whisk vinaigrette and pour over entire salad, mix well with two spoons. Serve immediately.
Close up shot.
And finally lunch is served.

I really liked this salad, it was light and yet filling. I think this would be especially good in the summer when beets are abundant here in Kansas.

The vinaigrette is quite delicious and covered the salad really well.

WHAT DID YOU HAVE FOR LUNCH?

Viv~