It was such an incredible weekend with beautiful weather and amazing company. Tom’s beer of choice is Sierra Nevada’s Beer Camp Hoppy Lager. It is a seasonal beer so grab some while you can! We strongly suggest you try it if you’re a beer lover like Tom!
Sometimes, life just doesn’t warrant preparing meals. Many times, I will go into a grocery store thinking with my stomach and then paying for it afterwards! I’ve personally come to the conclusion that it is just not worth it.
I have noticed recently that my stomach is SO much more sensitive to various foods – specifically anything fried, with dairy or too much sodium. Unfortunately I am not one of those people anymore with a stomach of steel. I guess this is what getting older partially means! In any event, I’m usually starving by the time it is 11:30am and that feeling of “I will eat anything” kicks in. There is a grocery store right down the street from my work and I have found that my “go-to” lunch is really quite simple yet fulfilling, delicious, inexpensive, protein-packed and healthy (for the most part). I can easily make this at home also and here is what it is…
One cucumber – sliced thinly (this is in place of a slice of bread)
Chicken salad (store bought)
Or if you choose to make it yourself:
Shredded chicken breast
1T vegan mayo, or olive oil mayo
1/2t yellow curry spice
5-6 pieces of diced pineapple
1/4 stalk of celery diced
Dash of turmeric
Dash of cumin
Pepper to taste
Salt to taste
Add all ingredients together (except for cucumber) in a bowl and mix until the right consistency. If you want more moisture, add a teaspoon of chicken broth. If you’re a mayo person, add more to your liking.
Apply a spoonful of the chicken curry mixture into a slice of cucumber!
Keeps in the fridge for 2-3 days and it is one of those recipes that is even better the day after!