Breakfast: tuna and kale salad leftovers. (Oddly, I love this combination)
Snack: hard boiled egg
Lunch: leftover curry and leftover carne asada
Dinner:Made balsamic lamb stuffed Portobello mushroom caps. With a side of sauteed cabbage and snap peas and a green salad with tahini lemon dressing.
This tahini dressing has become a fav for the dieter as well as the non dieter.
Lamb mix was easy. Ground lamb, handful of basil, mushroom stems, some cumin, a bit of a drizzling of balsamic and of course garlic! Salt and pepper, Baked at 374 for ummm 30 mins. Non dieter threw some blue cheese on his.
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