Dinner for Breakfast and Salad for Supper

Leftovers from Dinner make the best Breakfasts

Roasted Kabocha Squash mixed with Yogurt and Blueberries

Olympic Organic 0% Probiotic Yogurt

And a sprinkling of Cinnamon

And it tastes even better when you re-heat the squash beforehand 

For Lunch, I scrambled 3 Egg Whites with Spinach, Onions,

 Wild Lean Beef, Sauerkraut, Chili Powder, and Black Pepper

And scooped it onto a Brown Rice Tortilla

Then topped with pieces of Emmental Cheese

Then I placed the wrap in the George Foreman Grill

Grilled, flaky, and delicious!

And finally, Dinner...

Organic Summer Salad

Grilled Chicken, Avocado, Chickpeas, Tomato, Cucumber, Lettuce, Red Onion, 

Broccoli Sprouts, and a quick 'n simple Curry Mustard Dressing (recipe to come) 

Coming Soon: Zucchini Chocolate Chip Muffins!