Dinner: Chile relleno casserole with fruit (papaya, pomegranate and blueberries).
Lunch: Last night's left-overs, grilled chicken, zucchini noodle and Indian bittermelon squash.
Snack: 1 slice organic whole wheat toast with cashew butter, topped with banana and dried goji berry.
Breakfast: Chia seed pudding (3 tbsp chia seeds, 1 c almond milk and agave syrup) topped with stawberries. walnuts and a drizzle of agave syrup.
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