A Full Day

by Meg on March 5, 2012


After making myself a mini latte – I toasted some  millet-chia bread. I was so excited to see this bread at my local Whole Foods this weekend!

With cottage cheese and pumpkin butter – this will quickly become my new weekday breakfast!


After our class day at US Foods, where they did not provide one gluten free option other than KIND bars, I came home jonesing for some veggies!

I put together green chickpeas, carrots, onions, and raisins in a light coconut milk curry sauce and finito!


After a fantastic cardio workout- I came to make Dave a delicious dinner: turkey meatballs atop polenta stacks, and brussels with a hussle.


Both of us gobbled it right up!


I might have to forgo my normal tofu croutons and bring this for lunch tomorrow Winking smile

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