Breakfast: Woke up hungry this morning (it was probably the sauce simmering in the slow cooker overnight – the whole house smelled of it) and so jumped right into a bowl of Newman’s Own Vanilla Almond Cereal with Unsweetened Vanilla Almond Milk, defrosted organic blueberries, ground flax seeds and a dash of cinnamon. Just what the stomach ordered! Now off to make two pans of lasagna – one with homemade meatballs (using organic black angus beef) for the meatlovers in our family.

Lunch: Knowing we’re having an early dinner at my sister’s for her birthday, I went with a light lunch. . .a simple salad of spring mix, cherry tomatoes, red onion and cucumber with oil-free, sugar-free balsamic dressing and a big glass of water. Made a big batch of the salad for everyone else to enjoy before lasagna later this afternoon.

Dinner: Lasagna, lasagna, lasagna. Actually, I only had one smaller piece having spent so much time with it throughout the day and testing the sauce, testing the noodles, etc. We dug in before I had a chance to get a “nice” picture, so here’s after everyone had a serving. The one on the left has more cheese and veggies while the one on the right is more of a “meat lovers” lasagna.

The majority of lasagna leftovers went to my 21-year-old nephew and his roommate. 🙂

Dessert: We followed dinner up with a piece of cake: chocolate ice cream on the bottom with cookie dough ice cream and Oreo ice cream each making up half of the top of the cake. In the middle were Oreo cookies, Reese’s cup pieces and some fudge. I had a tiny piece and made sure there was only a little piece left for Sis to enjoy another time. The guys enjoyed it!

Evening: Once home, I was craving a little something so had a nice hot cup of Roasted Dandelion Root Tea. Perfect!

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.