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