Breakfast: 2 eggs scrambled with no fat, 1 slice Ezekiel 4:9 toast, ¼ cup picante sauce, 2 T. black olive tapenade, ½ c. spinach from frozen, ½ grapefruit, 8 oz. Sassy water. (Next time I will skip the tapenade for breakfast and add either 1 T. olive oil or ¼ c. avocado.)
Lunch; Nicoise Salad, (recipe), which I would eat with a small plum but forgot to pack it.
Snack: 6 oz. Lowfat plain yogurt, small orange, 2 tablespoons almonds.
Dinner: Fresh grilled tilapia, 1 cup roasted red potato with skin drizzled with 1 tablespoon olive oil, 1 cup fresh green beans, steamed.
May add a fruit or something with dinner since I’m low on carbs and calories.
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