Today's Menu
breakfast: purple smoothies, nut-ola, whipped coconut milk, and frozen berries
lunch: salad with apples & toasted pecans tossed with homemade dressing, 2 soft boiled eggs (just on Noe's salad), leftover soup from yesterday
dinner: Eating Well's Pacific Sole with Oranges & Pecans (I used mandarin oranges and added ginger to to the fish spice, I also used cider vinegar instead of white wine vinegar, ghee instead of butter, didn't have dill, and added coconut flakes to the orange sauce) and roasted broccoli and carrots (coconut oil, salt, pepper, ginger, orange extract, and balsamic vinegar)
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