Spring is here! It's only March, but the April showers AND the May flowers are here already. And as Ryan would tell you, the Mayflowers bring...Pilgrims! LOL
Ryan's lunch: tofu salad sandwich; apple slices; Tofurky asparagus rolls; baby carrots; steamed broccoli.
I think my paring knife needs sharpening! It was mangling the apple peel (which admittedly wasn't so firm unfortunately). I need to become more adept at knife sharpening.
Catching up on my food from the weekend...
7:30am- smoothie: 1 peach, 1/2 cup frozen mango, 1/4 cup blueberries, 3 frozen strawberries, liquid DHA, water.
12:30pm- 1 avocado; marinated green beans; baby carrots.
2:30pm- Raw Revolution chocolate coconut bar.
4:30pm- mixed nuts; 1 banana.
8pm- tomato salad (tomatoes, snap peas, grapes, scallion, lemon juice).
7:30am- bowl of cantaloupe; smoothie: 1/2 banana, 1 nectarine, 1/4 cup frozen blueberries, 3 frozen strawberries, grated coconut, liquid DHA, water.
10:30am- some raisins, sliced almonds & date pieces.
12:30pm- bento lunch while hiking: spinach salad (baby spinach, tomatoes, scallion, shoyu); cantaloupe; 1/3 of a Raw Revolution chocolate coconut bar; 3 baby carrots; olives; pickle spears.
2:30pm- flax crackers w/almond butter; an orange.
5pm- cold miso soup.
8pm- 2 sliced bananas w/almond butter, grated coconut & agave nectar.
7am- smoothie: frozen strawberries, blueberries & black raspberries, 1 banana, grated coconut, liquid DHA, water.
9am- flax crackers; 1 mango.
11am- apple slices w/almond butter.
1:30pm- 1 banana; Raw Revolution chocolate coconut bar.
3pm- marinated zucchini; sliced tomatoes.
8pm- 1 avocado.