Dinner: Chili beans made with vegetable bouillon, garlic, bay leaves, 1 serrano pepper and salt, topped with chopped tomato and cheese.
Lunch: The last of my chile relleno casserole on a slice of organic whole wheat bread with half of an avocado and one corn on the cobb (left-over from last night). Must remember to make another casserole at the end of the month because it was delicious and lasted quite a few days!
No snack today.
Breakfast: Poached egg on a slice of organic whole wheat toast and half of an avocado with a side of watermelon and a cup of tea.
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