March 10, 2014

Breakfast:

2 slices of toast with vegan margarine and jam. A glass of orange-mango-peach juice.

Snacks:

Half an avocado. A glass of almond milk with chocolate syrup mixed in. A few flax-seed crackers.

Lunch:

salad + green pea pilau

A helping of green pea pilau with some salad from the bag dressed in olive oil and balsamic vinegar.

Dinner:

potato soup

A slice of toast with buttery spread, more salad from the bag with the same dressing and a bowl of hearty potato soup from Entrées Etc. My baby daughter and I loved the soup! She ate a ton of it, and I helped myself to a second bowl as well.

Dinner #2:

A bowl of “creamy” potato leek soup, with added dried onions, rosemary, parsley, thyme and pepper. Another helping of the sun-dried tomato sauce on fettuccine, this time with mushrooms and and chili paste added to the sauce. Very spicy!

Dessert:

A popsicle.

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