BREAKFAST: mixed berries topped with Berry “Yogurt”
(if extra calories are needed add orange goji bars)
LUNCH: quinoa bean salad on a bed of mixed greens (select your bean of choice)
grapes or other fresh fruit
DINNER: pistachio crusted tempeh with balsamic and shiitake mushrooms
We also used the marinade and crust for a chicken breast for the hubby. He doesn't like mushrooms, so his had no mushrooms. We served his on brown rice with a side of steamed broccoli.
lemon zest spinach
We used kale instead of spinach because it is available in the garden.
DESSERT: Jenna's Peach Freeze