Figure 1. Breakfast: a bowl (x2) of Post Shredded Wheat, Arrowhead Mills puffed wheat, a sliced
banana, and cow's milk.
Figure 2. Lunch: a spinach salad with carrots, white button mushrooms, grape tomatoes, cottage cheese, and tahini thinned with apple cider vinegar.
Figure 3. Afternoon snack #1: a leftover (out of the freezer and warmed) orange-apricot bran muffin with plain Greek yogurt.
Figure 4. Afternoon snack #2: a big of pretzels from the vending machine. Sunday's 13 mile run made today carb-tastic!
Figure 5. Dinner: cinnamon sweet potato fries dipped in honey alongside a delicious veggie-egg scramble. For this version I sauteed eggplant, mushrooms, and green onions in olive oil, garlic powder, red pepper flakes, and coconut aminos until done. Then I scrambled 1 egg and 2 egg whites, mixed the eggs with the veggies, and topped with cashews for crunch.