Saturday

Brunch:
Two Egg Fritatta w/Ground Buffalo (3oz) and Zucchini (1.5 Large)

Snack:
Banana
Scoop of Organic SunButter w/Cinnamon

Dinner:
Ground Buffalo (6oz), Kale (2 Cups, packed), Spinach (2 Cups, packed), Zucchini (1 Large) "Stir Fry"
w/Avocado (1/2 Large) and Roasted Poblano Vinaigrette

In a dry, hot pan brown the meat, add a little ancho chile powder, and set aside. To the same pan, add the kale and spinach:

 

Once the kale and spinach have begun to wilt, add the zucchini and browned meat:

  

Serve with diced avocado and vinaigrette: