Today's dinner was seitan steaks in a shiitake and oyster mushroom gravy made with red wine, Worcestershire and tasty herbs, served over wild rice, barley, and brown basmati rice blend. We had a salad of ripe red summer tomatoes, edamame, spinach, parsley, and cilantro green chili dressing. We shared a lovely purpley bottle of Tempranillo from our Clarksburg trip.
Breakfast was soy yogurt, mixed berries and walnuts.
Lunch I ate out with my old boss and a co-worker. We went to Cafeteria L and I ordered tomato soup and a watermelon, tomato and basil salad. So good! And nary a chip in sight.
Afternoon snack was hummus with cucumber, celery and carrots, and a cup of applesauce.
Now we've just got to keep it up!!
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