Day 1.

Breakfast: Tuna with avocado and lemon (recipe), salad with basalmic vinegar and olive oil, strawberries. I’m still getting used to drinking my coffee with coconut milk instead of soymilk.

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Lunch: Macadamia-crusted chicken (recipe), prosciutto-wrapped asparagus (recipe), and garlic-roasted cauliflower and broccoli (recipe).

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Afternoon snack: (not pictured) 1 fuji apple and almond butter.

Dinner: Shrimp curry! (recipe)

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