Tonight I went with my sons to Noodles and Company, and attempted to order my usual Pesto Buff Bowl. Unfortunately, they discontinued this offering.

Bummer.

So, after I got the boys fed (they’re growing, so they ate the buttered noodles with a side of broccoli), and we got home, I went out into the vegetable garden with some scissors and a flashlight.

Score! The arugula and the leaf lettuce we planted in late August was still producing and the frost hadn’t gotten to it yet. 🙂

So, I picked some, chopped it up and washed it — I wouldn’t want to inadvertently eat some critters, although there’s a low risk of that at this point in the season.

I then broke out some smoked wild sockeye salmon from Costco, the avocado oil mayonnaise, some olive oil and vinegar, and the Himalayan sea salt and had dinner. It was probably a little high in protein because of the salmon (eight ounces), but everything else was on target to be ketogenic.

By the way, that’s about two tablespoons of mayo I mixed with the arugula and salmon. I’ve been drizzling olive oil and vinegar, and sprinkling salt onto my salads (i.e., the two cups of leaf lettuce in the bowl) since I was six — I’ve tried a lot of salad dressings, but olive oil and vinegar is still my favorite.

Simple, quick, healthy and satisfying.

This is normal, real food, at least for me.

(BTW, apple cider vinegar is almost as good as red wine vinegar.)