Breakfast:
Gen Mai Cha green tea
Sprouted Grain Toast with Almond butter
1 Nectarine
Lunch:
Garbanzo Bean Soup with Lemon, Olives, Tomatoes, Barley, Kale and Parsley
Arugula Salad with Tomatoes and 2 TBS avocado
With Mike’s Flax Seed Oil Dressing
Snack:
Chopped Nectarine with 2 TBS red raspberries, and 2 TBS raw walnuts
Dinner:
1 Organic Corn Tamale filled with butternut squash and roasted chile pepper
pico de gallo
Mixed green salad with grated raw carrot, tomatoes, avocado, cabbage, onions and garlic
and more of Mike’s Dressing (see above for link)
