Breakfast was my usual omelet: 3 omega 3 eggs, sundried tomatoes, spinach, mushrooms, onions.
Lunch: a can of tuna over baby spinach with feta cheese, kalmatta olives, red onion, mushrooms and a dressing made with olive oil, balsamic vinegar, salt, pepper, oregano, and basil (dried leaves from my garden)
Snack: raw pecans, walnuts and almonds.
Dinner: spicy chicken, peppers and onions, avocado, sour cream, and salsa.
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