What I Eat: Thursday, April 5th.

Breakfast: Raw milk yogurt, bran nuggets, banana, green tea.

Lunch: Moroccan lentil soup, lactofermented lemonade. Note: these recipes will be featured here next week.

Dinner:  Thai peanut noodles with fresh mung bean sprouts, tofu, and egg.

Snacks: roasted almonds, baby Swiss cheese, apple.

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