by Andrea Cogley
Hi! I am Dr Cole’s clinic manager. In my last post, I started to document what I bring to work for lunches during the week at the Functional Medicine health center. Hopefully they start to give you some healthy lunch ideas for the work week, or any time really!
- 1 Tomato
- 1 grass fed Mozzarella ball
- Fresh Basil
- White vinegar / or balsamic vinegar (or both, I used both)
- Olive Oil
- Salt and pepper
You can either slice or chop your tomato and mozzarella. I prefer to slice it in pretty thick slices. I tear the basil and place it between the tomato and cheese. Drizzle with vinegar and oil. Season to taste with salt and pepper. Enjoy!
Grilled Wings and Sautéed Onions (left overs for lunch!)
- 6-12 Organic Wings
- 1 Onion
- 2 Tablespoons grass fed butter or ghee
- Garlic Powder
- Salt and Pepper
Melt 1 tablespoon of the butter or ghee and toss wings in liquid. Remove and season to your desire taste with the spices, salt and pepper.
Grill the wings over indirect high heat. You will want the lid closed. The meat is done when it is no longer pink at the bone, 20 to 25 minutes. Make sure they are charring evenly and turning about half way through.
While the wings are grilling you will want to chop the onion. Add it and the remaining tablespoon of butter to a skillet (sauté pan). Cook onion until translucent or caramelized however you prefer your onions. Season with Salt and pepper.
Photo Credit: Shutterstock
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