Sunday, April 7, 2019

Starting #WFPB in April, Episode 7

Breakfast

The usual steelcut oats, with strawberries today

Kale and sweet potato salad

Lunch

Cucumber salad and a huge bowl of my Umpteen Bean Soup, with some parsley garnish.

Dinner

I was out today, and ended up just taking some kale salad, followed by a big salad with red leaf lettuce, beets, tomato, red onion, peppers, quinoa, flax seed and 1/2/3 dressing with lemon, lime, some minced garlic, and parsley.

Some fruit here and there in between.

 

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