Mar 22, 2014

what julie ate

Breakfast: Cream of buckwheat with coconut oil, cardamom, cinnamon, pears
Snack: Green Smoothie with kale, blueberries, bananas, goji berries, rice milk
Lunch: Baked squash and millet balls, steamed broccoli with flax seeds
Snack: Coconut yogurt, raspberries
Dinner: Brown rice noodles with tahini, wheat-free tamari, cabbage, carrots, sprouted tofu, avocado

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