Summer - Day 18

Breakfast

Leftover spinach and mushroom frittata from day 16.

Lunch

Leftover rosemary garlic steak with heirloom tomatoes and garlic scapes from day 17.

Dinner

Lemongrass tofu and steamed vegetables with tofu dipping sauce


Lemongrass tofu

Steamed cauliflower, broccoli, green beans and carrots
Peanut dipping sauce
Iced genmaicha tea

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Snacks

*Sliced red peppers and zucchini Wasa crackers with mashed avocado and feta crumbles*

Donna W

Donna W


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