Breakfast: raw peach cobbler
2 cups white/mate tea blend
Lunch: cantaloupe & kiwi
Cauliflower couscous (cauliflower pulsed to bits, parsley, onions, tomatoes, garlic, sundried tomatoes, lemon, olive oil, and sea salt)
Dinner: 2 bulbs of fennel--drizzled with olive oil and balsamic vinegar, dehydrator roasted
Dessert: 5 dried figs
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