Breakfast: coconut chicken salad from last night, except this time with heirloom tomato, red onion and my beloved avocado ranch holder. Lunch: Today’s lunch fail is brought to you by never-ending meetings and an air conditioning crisis that made me really crave a glass of wine. Ended up with a larabar and spoonfuls of almond butter. Dinner: smorgasbord that included a hardboiled egg, prosciutto, sweet pepper, olives and sweet potato. I love cooking sweet potato this new way. Peel em and slice em up in 1/2″ pieces. Toss with olive oil, s&p, then roast at 425 degrees for 20 minutes and flip for another 10. Voilá- you’ve got soft little discs of goodness you can eat almost like a pancake. These are probably going to be used as burger buns in my near future.