Lunch this week

Eating this salad on repeat. (Low FODMAP & low sulfur)
Tomatoes, basil, and cucumber from the garden. Coffee rubbed pork loin from a local deli. Potato salad (boiled Yukon gold potatoes until tender, mash lightly with dressing of dill, parsley, unsweetened plain coconut yogurt, homemade mayonnaise, acv, s&p). Lunchbox peppers (roasted at 400 for about 15 minutes). Artichoke hearts (canned kind.) Local salad greens. Topped off with dairy free ranch dressing (unsweetened plain coconut yogurt, homemade mayonnaise, distilled vinegar, lemon juice, dill, green onions, parsley, s&p, add garlic and onion powder if you can tolerate it).

(Side note the smaller plate at the bottom was for my 7 year old, she ate 90% of it. She’s been eating like this her whole life. Firmly believe that picky kids who only eat chicken nuggets and hot dogs have been enabled.)