I’ve been trying to post a healthy recipe of some sort every Friday that you can can cook up on Sunday and take to work during the upcoming week. Here’s a simple side dish that is 4HB compliant:
Broccoli Carrot Salad
Wash three broccoli crowns and scrub four carrots with a veggie brush. Chop broccoli into sm/med pieces. Grate carrot (on the big side of your grater). Add 1/3 cup olive oil mayo (plus/minus — to your taste) and 1 tbsp of brown mustard. Stir. Eat. Makes about 5 servings.
This week for lunch I’m packing a cup of this along with a baked free range chicken drumstick, a Wholly Guacamole single serving pack, and either celery, sugar snap peas, or carrots for dipping.
Robert Mitchell Jr. 