What I changed:
Used a half bunch of cilantro since that's all I had
Used sliced almonds instead of chopped
Used coconut aminos instead of soy sauce
Added crispy chickpeas
Source: My Recipes | Serves: 4 | Time: 30 min
Ingredients
1 bunch #kale, chopped
1/2 bunch cilantro, chopped
3 green onions, thinly sliced
2 carrots, shredded
1/2 cup sliced almonds
Crispy chickpeas (used this recipe, but used Penzeys Bangkok Blend instead of cumin and cayenne)
1/4 cup coconut aminos
2 tbsp rice vinegar
1 tsp sesame oil
Pinch of red chili flakes
Instructions
Toss all ingredients together and let sit 15 to 30 minutes before serving.
Journal
Food & Drink
8 glasses of water by dinner time
2 cups of coffee
4 baby carrots
Kale salad
Exercise
~1.6 miles of walking