April 24, 2019 – It’s all about yummy: yogurt, fruit, poke bowl and soup

Perfect day, wonderfully healthy. Winning back my health

I am loving the photo food journal that I am doing. So great to have a visual of what I am eating!

Today it was about yogurt, barley and fruit for breakfast and lunch vegan poke bowl with avocado, pineapple, green onions and asparagus.

Dinner: leftover soup with steamed cauliflower and no oil pesto.

MEALS

Breakfast: 1/2 cup Greek non fat yogurt, 1/2 cup hulled barley, 1 banana

Lunch: Vegan poke bowl: Arborio rice (I didn’t have sushi rice in the house so I substituted Arborio and it worked), with avocado, pineapple, asparagus and green onion. Mixed with a delicious sauce (I used Braggs coconut aminos as the base – as I didn’t have Tamari in the house either). Making it work.

Dinner: Red curry butternut squash corn soup with roasted cauliflower topped with no oil pesto and a side of corn/pico de gallo.

  • Hulled barley, yogurt and banana topped with reduced balsamic
  • Steamed cauliflower topped with no oil basil pesto and a side of ;corn, tomato pico de gallo
  • Red curry butternut squash corn soup
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