Breakfast: just eggs with nothing special; plus some water (and coffee for mom… BAD! BAD! BAD!)
Snack: garlic and onion flavored rice crackers plus some So Delicious coconut milk-based yogurt
Lunch: ham sandwich with Breadsmith bread (not GF), lettuce and Spectrum canola mayonnaise
Snack: celery with peanut butter; pear wedges
dinner: Mike made a pot roast with the grassfed beef, organic zucchini and onions. We’re still woefully bad at the meat-to-everything-else ratio on the plate. He also didn’t know to put some vinegar in the pot to tenderize the meat, but it was okay. 🙂
I love cooking with grass fed beef. I work with La Cense Beef, and the website has great pot roast recipes. They also have a lot of information on grass fed beef and how to cook it to maximize the flavor.