Breakfast: gluten-free toast with peanut butter and half a banana. 1/2 cup blueberries
Snack: mixed salted nuts (2 Tbsp)
Lunch: homemade cabbage soup, liver pâté with 10 rice crackers
Snack: 1 mandarin orange, 2 squares 70% dark chocolate
Dinner: 1/2 cup brown rice with tomato sauce, fried egg, 1 sliced avocado and cucumber spears
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