BREAKFAST
Egg taco (scramble 1 egg or 4 oz. tofu with 2 Tbs. salsa; serve in medium corn tortilla with 1 Tbs. shredded cheese and 1/2 chopped avocado)
SNACK 1
1 medium banana, sliced and sprinkled with 1 Tbs. ground flaxseed
LUNCH
1 1/2 cups Fennel and Tomato Soup, 1 slice garlic toast, 1/2 cucumber, sliced and lightly dusted with cayenne pepper
SNACK 2
20 dry-roasted unsalted almonds
DINNER
1 3/4 cups German Cabbage and Potato Casserole with Caraway, 1 1/2 cups Mushroom and Pappardelle Soup with Gremolata
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