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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Breakfast: Oatmeal with half a banana and half cup of blue berries
Lunch:Leftovers from previous night: potatoes, roasted Brussels sprouts, roasted red pepper, roasted garlic and roasted purple onion and broiled skinless chicken thigh- ginger, paprika, pepper, garlic,sea salt rub and corn on the cob; cut up strawberries and cantaloupe 
Dinner: salad with baby kale,baby spinach and romaine with corn carved from last night’s corn on the cob, dried cranberries, pine nuts, red and green pepper, carrots and cucumbers with oil and balsamic vinegar; burger with cheddar, romaine, sliced onion, avocado, and tomato with potato bun, cut up strawberries and cantaloupe.

We also do fish 2x a week and eggs once a week.  We tend to alternate between roasted broccoli and Brussels sprouts and spinach/kale salad. For some reason, I need cruciferous veggies every day.  I am just now exploring ways to use cauliflower. We frequently add grapes to the fruit salad and if I can find a good mango all is good.  Not so good on the vegetarian meals as we have food sensitivities to tofu and other legumes and some nuts.  Winter is better with homemade soups.  [/quote]
That sounds pretty awesome. Do you cook it all?[/quote]yes[/quote]

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