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Tuesday, January 29, 2013

January 29, 2013

Breakfast: "Food for Life" Gluten-free rice tortilla with sliced half a banana with 3 tsp of peanut butter and 1 tsp sugar-free jam.
Snack: 1/2 cup of fresh pineapple
Lunch: baked salmon with half an avocado, homemade vegetable soup, handful mixed deluxe nuts
Snack: 2 fibre bars and half a bottle Naked Green Machine juice
Dinner: 2 slices gluten-free salami, 3 ounces havarti cheese, 5 brown rice tortilla chips, green side salad with cucumbers, pistachios

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