Lunch: a cup of white rice, edamame, miso soup, pickled ginger.
Dinner: entree- Salmon roasted with cauliflower, asparugus, zucchinni, onion, and cherry tomatoes (from the garden). Marinade: teriyaki+balsamic vinaigrette. Side- salad with iceberg lettuce, slaw mix, avocado, jalapeño, cucumber, garlic croutons, Annie’s Goddess dressing.
Dessert: homemade GF DF Vegan banana oat bread with Vanilla nice cream. 🙂
I’m definitely really full right now, but I know it was a pretty nutritious day. And I have perfect lunch leftovers. While dinner was roasting in the oven I went on a 2 mile run with the pooch. 🙂 wanted to go a longer distance, but trying to stick to the training plan!