Breakfast: Ezekiel cinnamon raisin toast with pb and nutella. Grapes. Black coffee.
Morning snack: Pretzels
Lunch: Joseph’s flax wrap with plum chutney, blue cheese, balsamic-mushrooms and -eggplant, and spinach. Sesame honey crackers. Almond Fudge Clif Bar.
Afternoon snack: Carrots with cream cheese-mango salsa dip.
Dinner: Couscous and chickpeas in jalfrezi curry simmer sauce with spinach, mushrooms, onions, tomatoes, garlic, and grilled peppers.
Evening snack: Banana nut cookie
Breakfast: 2 slices cinnamon-raisin ezekiel toast – one with white chocolate pb, the other with raw almond butter and nutella. Grapes. No coffee 😦 (I burnt my bottom lip really bad last night on tea… so no hot stuff today)
Morning snack: Venti iced black coffee (haha… and you thought I was going to give up of coffee because of my lip… hell no… thank god for iced coffee). Apple pie larabar.
Lunch: Cooper cheese and tomato sandwich with Balsamic-onions and -eggplant on ezekiel sesame bread. Sweet potato cinnamon crackers.
Afternoon snack: Hazelnut rice thin crackers, carrots, and mango salsa.
Dinner: Soba noodles and mahi mahi with onions, mushrooms, and broccoli cooked with sesame oil, soy sauce, fish sauce, rice vinegar, and topped with hoisin sauce.
Evening snack: A little piece of my vegan coffee cake and some bunny grahams.
Breakfast: ancient grains waffles with peanut butter and nutella. plum. black coffee.
Morning snack: 365 PB cereal + Cascadian Farms Ancient Grains granola
Lunch: Refried-pinto bean and cheese taco with cabbage, onions, and tomatoes. Jalapeno cornbread chips. Carrot cake larabar.
Afternoon snack: Honey wheat pretzels and multigrain crackers.
Dinner: Farro and chicken with purple cherry heirloom tomatoes, onions, asparagus, eggplant, fresh basil and chives (from my garden), organic goat cheese, and fresh garlic.
Evening snack: Homemade vegan coffee cake