Breakfast - had two pieces of the egg bake I made last night with Tabasco and 1/2 an avocado.
Lunch - last of the curried butternut squash soup. That was a really good soup that I wish the rest of my family liked. I also had a big spinach salad with olives, 1/2 orange pepper, 1/4 of the roasted cauliflower, tomatoes and the balsamic vinaigrette.
Dinner - I made carrot ginger soup based on a recipe I found from plated cravings. It was just ok. I added more ginger after cooking but it still didn’t have the flavor I had hoped for. Afterward, I had a couple handfuls of nuts and raisins.
No comments:
Post a Comment