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Monday, February 4, 2013

Feb 4, 2013

Breakfast: plain yogurt with homemade granola and fresh raspberries
Snack: mandarin orange and 6 cashews
Lunch: Bacon root vegetable soup (from the Leon Fast Food cookbook), smoked salmon on 10 rice crackers
Snack: Delicious gluten-free carrot cake made by my husband, yum!!
Dinner: Lamb slow cooker stew (lamb chunks, chick peas, butternut squash, onion, rosemary, garlic, beer, tomato sauce, cinnamon, garam masala)

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