Easter. It’s the time of year where chocolate is an acceptable breakfast. And lunch. And dinner. And I let it happen. I took my family away (within my own state, as Covid likes to destroy any holidays too far away from home.) We snacked whenever we wanted; we let the cheese and crackers rain from the skies like the gifts from heaven they are.
Buuuuut. Now it’s time to reign in (yep, pun intended) the calories and begin fuelling my body correctly again. But I know I won’t succeed if I don’t make my healthy food exciting.
So last night, I made a roast dinner. Today, I used the leftovers to make an Asian Inspired BBQ Pork Salad.
Mixed green salad leaves
Dry slaw salad mix
Leftover corn, cut from cobs
Leftover roast potato and sweet potato
Roast pork, diced
2 tbs hoisin sauce
2 tbs soy sauce
1 tbs rice vinegar
1/2 tsp sesame oil
I placed all the ingredients on the plate, then spooned 2 tablespoons of sauce over the salad and tossed it all together.
It sure wasn’t a chocolate egg and warm hot cross bun. But it did make my organs smile. Highly recommend!