But the truth of the matter is I may have finally reached the point where I've decided to turn over a new arugula leaf.
One day I was talking to my friend Maria, who I work with, about the meal she was having. She'd prepared it herself, and not only did it look healthy, it looked delicious—two things I usually find mutually contradictory. Don't get me wrong, I suppose given enough lifetimes I could develop a taste for tofu and sprouts, but frankly I don't see it happening in this one.
Anyway, faced with going to the same five places around the office I always have lunch, and, you know, the chore of finding yet another thing to have off Wahoo's menu (the citrus slaw is overrated), I told Maria if she ever wanted to make a side gig out of it, I'd be first in line, cash American.
The good news is she took me up on it, so today is the first day of the rest of my life. Or at least the rest of my week. We've embarked on a pilot program—as a trial run, she's going to prep healthy, clean-eating lunches for me all week long, and I'm going to eat them.
Today's menu was Grilled Wild Shrimp & Veggie Quinoa salad with feta and pine nuts in a lemon vinaigrette. It was gluten free, sugar free, high protein, high fiber and low sodium.
I'll bet you feel healthier just reading that sentence.
Now look, I'm not going to go to extremes here. I'm putting off the Iron Man Marathon, the triathlon and tryouts for the 2020 Summer Olympics in Tokyo until we see how the week goes. I'll let you know.
What I will say is there are cupcakes in the kitchen at work, and after my custom-made, healthy lunch today I don't even have a hankerin' for them.
In fact, right now the only thing I'm craving is lunch tomorrow.
