Breakfast – yogurt parfait (granola, non-dairy yogurt and fresh blueberries).
Snack – Homemade (and beyond delicious) gluten free olive oil pumpkin bread, 1/2 banana and cup of coconut milk.
Lunch – Grilled panini (turkey, alfalfa sprouts, hummus), cucumber slices, strawberries, corn tortilla rolls (organic) and 2 Back to Nature chocolate chip cookies.
Snack – granola (I tried dried apricots and sunflowers seeds but I was defeated).
Dinner – veggie and bean stir fry bowl with rice and a pear.