Sunday, October 20, 2013

Whole 30, Day 20

Breakfast:
Sauteed spinach w/2 eggs and avocado, sliced tomatoes

Lunch:
Salad w/cucumbers and shredded carrots, balsamic vinegar and olive oil, slivered almonds; leftover pork chop; bananas/ strawberries/ coconut; water

Supper:
Mahi Mahi; leftover roasted vegetables; leftover butternut squash; water

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