Lunch: Spinach and Spring Mixed Salad with tomatoes, grilled Mahi Mahi, top with Mango Salsa and lemon vinaigrette.
Ground turkey/ portobello mushrooms/ rotell tomatoes/ black beans.
Asparagus, carrots, onions, quinoa and Vegan Valley Sauce. It’s a cheese sauce, but no cheese. See picture of the vegan cheese sauce. Bon Appetit.!
Breakfast: 2 egg white omelette with spinach, onions, bell peppers, kale and left over salmon from last night’s dinner.
Salmon, asparagus, and julienne squash, zucchini, and carrots.