6:45A BREAKFAST – 3 scrambled eggs, kale, peppers, mushroom and sweet potato sauté, 1/2 avocado, 1-2 grapefruit.
LUNCH – Artichoke Pesto Chicken with roasted sweet potatoes, carrots, and parsnips.
And then the day went off the rails a little bit. I ended up at work late, snacked on some dried apples and cashews on my way home, and made it to dinner, eventually.
8:45P DINNER – rosemary garlic sausage and sautéed cabbage. And a grapefruit, not pictured.
I think this is where I learn my lesson about schedule, and finding the right snack when needed. I definitely felt a spike and crash through the evening that was not super awesome. It may have been about the timing and fruit, but more likely was the stressful day. I could really do without those.