Tonight I had a swiss cheese and mushroom pasty, with a salad of feta cheese, walnuts, pumpkin seeds, tomatoes, hemp hearts, green onions, and purple lettuce a third of a cup of EVOO and a dash of balsamic vinegar.
Washed down with home made probiotic ginger beer 
I cut my finger on an apple corer making a stupid apple salad. 
That reminds me I ate a candy apple yesterday n now I want another one, itās fruit so itās healthy 
thatās all? 
you must have straight up olive oil running through your veins 
That Loubieh I made earlier today had a good 1/3rd cup of some quality EVOO too. Maybe even more, cause my wife has a heavy hand with that stuff lol
400 mg thats going to hit 
canāt go wrong with chicken wings
I am trying lol, got to keep the medium chain triglycerides flowing, so a liter a week is recommended for a healthy intake.
I have to ladle it on where I can, I will use a cup full + some when making a curry, which would last 2 days so I am running a bit short on the amount in salads, it also helps slow down the rate the carbs from the pasty pastry, getting absorbed and stops my insulin production spiking after eating carbs.
As an aside, my doctor told me I should be eating MORE salt. I was surprised as it goes against conventional wisdom.
Yep you should eat 2 to 3 times what is recommended by health Canada. A low salt intake is shown to cause insulin resistance.
Surprised your doc is up on current dietary information unlike health Canada lol. Pink rock salt is best for me, as its higher in trace minerals, if you are going for a high sodium, because you like the taste, use salt that has extra iodine added to it, a lot of people are deficient in iodine, I use both mostly pink rock salt as I take iodine drops in the morning.
When I eat nuts I will put about half a teaspoon on a handful of nuts, in my hand and pinch it up with my fingers and eat it 
I almost never eat processed foods so Iām salt deficient compared to most.
Iām also on a prescription that requires adequate salt concentrations to work properly so thereās that too.
I lick my finger and collect the salt from the bottom of the can 
Wellā¦this started 2wks ago when I picked up some fresh bellies.
7 days in brine, 6hrs drying, and 3hrs in the Weber Kettleā¦
Maple-cured, nitrite-free bacon, all packed up and headed for the freezer, except that chunk thatās in the fridge for devouring now.
Lob
Ha! Clearly the question should be what donāt we eat.
I have a Traveller collecting dust in my apt.
Chocolate is not for me
Agreed not the biggest sweets fan in general
Thatās a great little gas grill!
I use a charcoal 22.5" Performer, mostly because I smoke a lot, salmon, bacon, ribs, etc.
Itās a shame itās collecting dust.
Lob
