Breakfast: scrambled eggs and bacon. Side of sautéed cherry tomatoes.
Lunch: smoked salmon and creamed cheese on a Food for Life gluten free English muffin.
Dinner: cheese fondue with giant green salad. We dipped the following in the cheese: asparagus, cauliflower, pears, apples, prosciutto-wrapped potatoes.
Dessert: flourless chocolate cake
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