Today's Lunch

Today we have: Leftover lentil veggie soup, leftover tuna green bean casserole, wild arugula salad with a little homemade vinaigrette on the side, and some celery with peanut butter (peanuts and salt).

My vinaigrette is high quality extra virgin olive oil, apple cider vinegar, horseradish mustard, lemon juice, basil, smidge of salt. 

As always, gluten free.