A salad to beat all salads

But first, lunch.

With only 2 days until Christmas and a day off last week my office is pumping! I have not only my regular work but all the extra fun holiday stuff too. Time is running out! I think that my position is quite unique in that I work for my dad and therefore have to sometimes to personal things for him. Also, since our company is sooo small we all have to pick up the slack when we have snowstorms and such. Annnnd I am training my sister in law. And my dad is going on a trip in a couple of days (suddenly) and I need to help him out!

So lunch was super fast. A bowl of leftover turkey bean tomato soup with 1/2 oz mexican cheese blend:

Then I didn’t even have time to eat my planned AMAZING afternoon snack! I am really sad because Heather of hangrypants and I had plans to meet up for dinner tonight (and I even made cookies for her!) but I had to help my dad out with some last minute things. I am so sorry Heather! I am pretty bummed out.

When I got home at 7 I set to work to make a quick dinner that would hopefully last me all night since I had to do random tasks for my dad. I made the best salad! Here’s what was in it:

-about 3-4 cups of baby spinach
-1/2 large English cucumber
-1/4 avocado
-1/2 oz feta cheese
-1 small roma tomato
-lemon juice and kosher salt
-1 teaspoon of extra virgin olive oil
-2 boiled eggs (boiled for 6 minutes exactly)

It was so big I had to put it in the bowl that PB and I usually use to share a salad in!!!!

Crazily enough I was still STARVING! After about an hour of thinking about if it was ok to eat something else I went for it. I had a nice piece of Raz’s mom’s (my auntie ruthie’s) banana bread. She makes it really dense and it had hints of lemon zest, pistachio, all sorts of yummu flavors. I enjoyed it with a huge mug of penguin tea!

I’ll be back in a bit with a play by play on how I made my mom’s zucchini and mushrooms yesterday!