Super salad

We've transitioned to a whole food, plant strong diet.  Getting older so those cholesterol numbers are creeping higher and higher.  Brigham's lab results were particularly high so we were especially motivated to make a few changes.  We're hoping to avoid prescriptions and succeed with diet.  Yesterday's dinner was day 10 of no meat, no dairy, very little oil and nuts, and lots of fruit, veggies, and whole grains.  And we like it!  I'm going to try to post pictures of our meals to keep a record for myself and to share with the world what a whole food, plant strong diet actually looks like.  The photo is yesterday's dinner: 2 cups of super greens, 1/2 cup of quinoa, 1/2 cup of roasted beets, 3/4 or so cup of roasted sweet potato, 1/3 cup of roasted chickpeas, 1/4 cup of peas, 1 radish, 1/4 yellow bell pepper, 1/2 cup of portobello mushrooms, 1 tbsp of chia, flaxseed meal, and 2 tbsp of nutritional yeast.  The dressing was 1.5 tbsp of balsamic vinegar, 1 tbsp of stone ground mustard, .5 tbsp of maple syrup and about 1 tsp of dill.  Delicious!  I don't know how accurate my nutritional tracker is, but the salad packed a whopping 24 grams of protein and 21 grams of fiber.  I was never a big meat eater, but I'm amazed that I'm often getting the same amount or more protein in a day eating a plant-based diet!