Lunch before WORK

 

I needed lunch to tide me over for a few hours until my break at work. I made a quick and substantial salad like yesterday with additional portabella mushrooms and lightly steamed zucchini.

 

            I simply add the mushroom cap to a medium heated pan with salt and a fresh sprig of thyme.

I placed sliced zucchini in the same pan with salt and cayenne pepper. I added a small amount of water to coat the bottom of the pan to lightly steam the zucchini.

I added tomatoes, avocado, baby kale, lemon juice, olive oil, sea salt and cayenne pepper.

This meal only took me 10 minutes to make and should hold me over for a few hours... all I'm craving now is a kombucha!