breakfast: scrambled eggs with canned organic peas
snack: organic blueberries (we have a ton of them as they’re in season)
lunch: PB&J on GF bread followed by half a container of coconut milk-based yogurt (chocolate flavored)
snack: watermelon… loooots of watermelon (we were at a friend’s house) and then freeze dried strawberries (seriously–like an entire bag from Trader Joe’s)
dinner: London broil on the grill that had been frozen vacuum sealed with olive oil, garlic and I think Worcestershire sauce (although I’m not sure if Mike used the right one–without corn syrup in it. Lea & Perrins has corn syrup) with organic collards cooked in EVOO, garlic and pine nuts
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