Breakfast
2-4 rye crisp crackers topped with smoked salmon and yogurt mixed with red onions and chives
Tangerines
Lunch
Leftover Endives, Apples, and Grapes
Leftover Sweet Potatoes
Spinach Salad with Pomegranate and Sherry Vinaigrette
Mid-Afternoon Snack
Yogurt with shaved chocolate and tangerines
Dinner
Five-Spice Beet Soup
Seared Steak
Warm Escarole Salad with Mustard Vinaigrette.
Evening Snack
2-3 Dried Figs and a Handful of Pistachios
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