Breakfast- steel cut oatmeal with apples, cinnamon and flax seed
Lunch- Salad with cherry tomatoes, cucumber and toasted pumpkin seeds. Homemade creamy garlic dressing. Zucchini cashew soup.
Snack- green beans with hummus
Dinner- marinated and baked tempeh, quinoa salad, steamed broccoli.
BRING ON WEEK 2!
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