Dinner: Roasted garlic and quinoa veggie burger, cajun purple potatos and sautéed spinach with grilled fennel (left over from last night's dinner), and water.
Lunch: 2 slices of organic whole wheat toast with home-made hummus (left over from my garbanzo soup), tomato, half of an avocado and water.
Snack: 1 sliced apple with cashew butter and pomegranate seeds, and a few pieces of cheese with water.
Breakfast: Organic whole wheat toast with a half of an avocado, 2 slices of tomato, 1 hard boiled egg, a side of fruit (papaya, pomegranate seeds and the last of my black berries), with a cup of tea.
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