Breakfast: Hot water with lemon and cayenne makes another appearance today. While I enjoy the taste of it, I can’t have it with breakfast – the flavors are too strong. I typically drink this and then have something to eat (or drink if a smoothie) about 30 minutes later.
Being the first real chilly season this morning, I was looking for comfort food for breakfast and went with gluten-free, low fat, low sugar Banana Nut Clusters with organic Blueberries (we had picked ourselves this season and froze), Unsweetened Vanilla Almond Milk, a tablespoon of the Seed Mix and a dash of Cinnamon. It was just what my system was craving.
Lunch: Being used to smoothies in the morning, when I eat something heavier, I tend to have a later lunch and a lighter dinner. Today was no exception. Lunch was a repeat of last night’s dinner (love leftovers!): whole grain penne pasta with semi-homemade veggie sauce and a salad with oil free, sugar free balsamic vinaigrette. YUM!
Dinner: Still pretty full from lunch, I decided to keep things simple with an arugula, cherry tomato (we still have so many!), red pepper and walnut salad lightly dressed with the same Skinny Girl Balsamic Vinaigrette. With it, a cup of hibiscus tea.
