Saturday, January 12, 2013

Whole 30 - Day 6

Today's Menu

breakfast: scrambled eggs, fruit salad, and a green smoothie

lunch: sauteed mushroom and bok choy (with coconut oil and splashes of sesame oil, fish oil, and coconut aminos), sliced leftover pork, and a soft boiled egg, topped with garlic pepper sauce

snacks: marcona almonds and a manadarin orange

dinner: Roasted Carrot and Fennel Soup (we didn't have basil or marjoram, I used tarragon. I also added a vegetable bouillon cube) garnished with with San Miniato Sausage Meatballs and fennel fronds

The finished product. YUM!
Roasted Carrots and Fennel
simmering with other goodness...

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