breakfast: sweet potato hash with fried eggs and lots of pepper
juice: ginger, carrot, apple, and kale.
lunch: quinoa, tofu, black beans, and green bell peppers cooked in coconut oil with chili powder, cumin, and garlic powder. greek yogurt and avocado on top.
snack: two slices of toasted ezekiel bread. one with pb and bananas, the other with pb and coconut flakes. coffee with almond milk.
dinner: sweet potato fries and morningstar veggie chicken nuggets.
not pictured: lots of water, a cupcake at my sister’s that she had leftover from her baby shower, and an apple.