Perfect day, wonderfully healthy. Winning back my health
Today it was about yogurt, barley and fruit for breakfast and lunch vegan poke bowl with avocado, pineapple, green onions and carrots.
Dinner: Creamy tomato pineapple pasta made with zoodles! Love the zoodles.
Breakfast: 3/4 cup Greek non fat yogurt, 1/2 cup hulled barley, 2 tangelos
Lunch: Vegan poke bowl: seasoned sushi rice, with avocado, pineapple, steamed broccoli, cucumber and green onion. Sprinkled with sesame seeds.
Dinner: Creamy tomato pineapple “pasta” made with “zoodles”. Wide cut yellow squash. Love the fresh basil. I have made this dish with pasta and with zoodles and prefer the zoodles option!!