Breakfast: Putting together a birthday party for my sister tomorrow so wanted to get something quick and filling in me for breakfast. Today’s choice was a gluten free English Muffin with raw almond butter and organic strawberries (think peanut butter and jelly, only super healthy) with a cup of organic Roasted Dandelion Root tea. Heaven!
Lunch: Stopping home between errands, I heated up a duplicate of last evening’s roasted red pepper stuffed with roasted garlic and pecan brown rice and steamed broccoli. Quick, easy and filling. Then out to pick up my sister’s cake from her favorite place Peaceful Meadows – a local place that makes their own ice cream.
Dinner: Knowing there will be leftovers tomorrow, I wanted to clean out the fridge and so took the last of my roasted garlic and pecan brown rice and put a salad on top of it with a dash of oil-free, sugar-free balsamic dressing. Loved the “fresh” version of lunch. Then off to make semi-homemade sauce with zucchini and summer squash for the lasagna I’m making for my sister’s birthday tomorrow. The sauce will simmer overnight in the slow cooker.
