Dinner was teryaki chicken kabobs - chicken breast, red onion, yellow red and green bell peppers brushed with organic teryaki sauce, portabella mushrooms, and platanos fried in peanut oil (not exactly the healthiest but yummy).
Tuesday, April 17
Monday's food
When I first woke up I had a cup of tazo awake tea with organic half and half. Then I had 6 oz of unsweetend almond coconut milk with 1 scoop of isopure.
This is becoming my favorite pack ahead breakfast. 3 hard boiled eggs, half a red bell pepper, a handful of blueberries and a clementine.
Lunch was leftover fajita spiced chicken over baby spinach, 2 tbsp of white and yellow corn, 3 tbsp of black beans, half an avocado, and oil/vinegar/lime/cilantro dressing. YUM!
Afternoon snack, 6oz unsweetened almond coconut milk with 1 scoop of isopure, almonds/cashews/pecans, and a green tea.
Dinner was teryaki chicken kabobs - chicken breast, red onion, yellow red and green bell peppers brushed with organic teryaki sauce, portabella mushrooms, and platanos fried in peanut oil (not exactly the healthiest but yummy).
Dinner was teryaki chicken kabobs - chicken breast, red onion, yellow red and green bell peppers brushed with organic teryaki sauce, portabella mushrooms, and platanos fried in peanut oil (not exactly the healthiest but yummy).
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