Breakfast: eggs, onions, yellow crookneck squash, broccoli, dollop of Daisy sour cream. Two coffees.
Snack: 1 cup whole milk Voskos Greek-style yogurt, cinnamon, 6 Brazil nuts
Lunch: 1 small baked chicken thigh with skin, broccoli
Snack: cut cucumber, Pinconning cheddar
Dinner: Dover sole, kale, onions, garlic
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