Breakfast:Mark's Tasty Goulash (YUM!!!) made with Onions, Garlic, Zucchini, Eggplant, Squash, Bell Peppers, and Green Beans...all from my Mom and Marks' beautiful organic garden (pictured above...Mom and the garden).
Lunch:
Romaine, Tomato, Cucumber, Artichoke Hearts, Dill, Radishes, Lemon Juice, and Olive Oil
Dried Cranberries, Cherries, Pistachio Nuts, Walnuts, and Almonds
I was travelling today, from SFO, and was able to create this salad at a Greek vendor/restaurant. The protein options were not looking too exciting, so I opted out...otherwise flaked salmon would have been a really good addition to this salad.
Dinner:
Lettuce Wraps w/Cold Wild Salmon (blended w/Olive Oil and Lemon Juice) and Avocado
Banana Lara Bar
Banana
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