Friday, March 6, 2015

Breakfast:

- Omelette: organic egg whites, broccoli, salsa, organic butter, chili oil, sriracha, sea salt, rainbow peppercorns, pre-cut jarred organic garlic, cheddar cheese, goat cheese crumbles

- 1 slice of organic whole wheat toast, with local honey and goat cheese

- 2 Yogi Rooibos Chai teabags, unsweetened

Lunch:

- 2 cups of organic chamomile, mint, and lemon tea

- 365 brand organic boxed mac and cheese (made with water instead of milk), and with the following added: 

yams (butter, sea salt, paprika, cayenne pepper), sautéed onions (chili oil, olive oil, sea salt), 2 bags of frozen broccoli florets. (with Fresh Gourmet brand lightly salted crispy onions on top)

Dinner: 

- organic yellow corn tortillas and 365 brand fresh salsa

- Dr. Praeger's California veggie burger on 2 slices of organic, whole wheat bread, with goat cheese and Brianna's Honey Mustard Dressing

- Flying Fish Blueberry Braggot beer, 1 pint