Breakfast:
"Buttercups"
Black coffee
Lunch:
Leftover grilled pork tenderloin
Leftover roasted butternut squash (seasoned with olive oil, sea salt, ground pepper)
Leftover steamed broccoli
Snack:
Homemade trailmix
Dinner:
Grassfed burgers (seasoned with sea salt, black pepper, garlic pepper, oregano)
Touch of raw cheddar cheese (Organic Valley brand)
Over fresh spinach with salsa, sliced avocado, grape tomatoes
Roasted asparagus
(Super yummy!)
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