6:45A BREAKFAST – 3 eggs scrambled with sweet potatoes, bell peppers, mushroom, kale and 1/2 avocado.
1:15P LUNCH – salad with chicken breast, cucumber, radish, 1/2 avocado, and salsa.
It’s really a shame I was so focused on work that I forgot to take a picture. This was more satisfying than I expected, and I used up some of the less than awesome cilantro chicken from earlier in the week.
6:30P DINNER – thyme roasted short ribs (the end of the leftovers, it makes me sad) with cauliflower rice and some veggies – asparagus, cucumbers, tomatoes.