Saturday’s Food Journal

October 6, 2014

Breakfast: Toasted slice of ezekiel bread. One over-hard brown egg. Sprigs of Arugula

Mid-Morning Snack: A Cup of Starbucks Decaf Coffee flavored with Cinnamon, Sugar and Pumpkin Spice Creamer. Larabar Ubers Coconut Macaroon Bar. Macintosh Apple.

Lunch: Arugula, Spinach, Seasoned Chicken Salad topped with Goat Cheese and Dressing consisting of Balsamic Vinaigrette, Olive Oil, Salt and Pepper.

Mid-Afternoon Snack: Homemade Date Ball consisting of Dates, Peanut Butter, Almonds, Honey and Chia Seeds.

Dinner: Seasoned Chicken. Brown Rice cooked with Spinach, Roasted Red Pepper, Onion, Salt, Pepper and Olive Oil. Balsamic Honey Green Beans. Brussels Sprouted Roasted with Olive oil and Salt. 

If you’d like any detailed recipes, feel free to message me. All my meals are usually made on a whim and consist of no measuring, just clean simple ingredients. 

xoxo Keri

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