Day Two

Day Two over and done with. It went really well. I made another spinach and black bean burrito for breakfast, with a glass of Spicy Hot V-8. Lunch was leftover pasta and non-meatballs for lunch, with a small salad with Annie's Naturals Roasted Garlic Vinaigrette (I love that stuff!). Some fruit for lunch from the work cafeteria. And still, no Diet Coke! Hooray!

Dinner last night was my take on Mexican: avocado, tomato, and cucumber salad, and baked vegetable burritos (shrimp for Chris). The salad is so delicious that I often want to lick the plate when I'm finished. I especially like to make it in the winter because it feels so summery and refreshing. I forgot to take a photo, but I will in the future. Here's the basic recipe:

Avocado, Tomato, & Cucumber Salad
Serves 4

3 WW pts/serving

1 medium avocado, pitted and cubed
1 medium cucumber, peeled, seeded, and cubed
1 pint cherry tomatoes, halved
1 handful fresh cilantro, chopped
juice of 2-3 limes
1 tsp sea salt (to taste)
1/2 tsp garlic powder (to taste)
black pepper (to taste)

Combine the cucumber, tomato, cilantro, lime juice, salt, and garlic powder in a large bowl. Fold in avocado, being careful not to mash it. Adjust salt, pepper, and garlic to your taste (I like mine a little more salty). Let sit at room temperature at least 5-10 minutes before serving to allow flavors to develop.

Note: DO NOT serve straight from fridge!