keep a food gournal

Morning: 6am
coffee-essential
oatmeal with butter, maple syrup and lovely sweet local raspberries

Noon
handful of toasted almonds and pecans so I don’t expire

Afternoon
leftover home made Thai coconut green curry (sauce from a jar of paste, fish sauce, and coconut milk), lots of lovely veggies, tofu, and basil, with brown rice.
Juicy nectarine
water

evening
Organic local bratwurst from happy local pigs, grainy brown mustard, whole wheat bread
big serving of steamed cauliflower drizzled with olive oil and just a pinch of salt
water

very early morning
scrambled eggs
multigrain toast with butter
coffee with 2% milk

Afternoon
homemade beef vegetable soup like my grandmother’s
multigrain bread with butter
necatarine

early evening
organic left over frozen tater tots
left over spaghetti

Morning
Srambled eggs with pesto
Wheat toast
coffee

afternoon
leftover Thai green curry with tofu over leftover rice

Ate out evening
fancy barbecued grass fed beef
fancy stewed pork
cabbage salad
cheese grits
fried plantains

Coffee
Lovely piece of strawberry rhubarb pie

Leftover spaghetti and meat sauce with spinach and zucchini
large handful of local raspberries
water

piece of fabulous chocolate torte from coworker
handful of almonds, pecans and craisins

leftover pasta with goat cheese and bacon and sun dried tomatoes from local restaurant
water

Coffee
Peanut butter sandwhich on wheat

Organic local bratwurst
lovely nut flavored short grain brown rice (with butter)
steamed cauliflower (with butter)

Piece of strawberry-rhubarb pie from the Famous Betty’s Pies on the north shore
Mug of lovely jasmine tea from China

spaghetti with grass fed meat sauce and zucchini and spinach added.