Omelet with spinach and leftover fajita veggies topped with homemade guacamole (made by mixing 1/2 avocado with a couple spoonfuls of salsa)
Lunch:
Salad with tuna and homemade olive oil mayo, sugar snap peas, sliced almonds, shredded carrots; water
Supper:
Grilled hamburger on Portobello mushroom "bun"; roasted vegetables with beets, carrots, parsnips, zucchini, onion; water
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