1 cup lemon tea, 1 cup mint green tea, 8 oz warm water with key lime, and 115 oz of water.
Breakfast- Egg bakes made with grated zucchini, garlic, onion, tomato, chicken sausage, fresh basil, and fresh oregano. 1 mini apple banana.
Lunch- Vegan Pesto I made mixed into albacore tuna, served on a pita with sunflower sprouts, tomato, and spring greens. Drizzled with a bit of extra pesto on top. So good!
Snack- Joose. Cucumber, Lime, Basil, Apple, Orange.
Dinner- Alaskan cod baked on top of spring greens, and topped with mango avocado guacamole.
Fitness- 45 minute walk around the neighborhood with the pups.