What I Eat: Jan. 23

Breakfast: homemade leftover hash-brown casserole, two poached local eggs, half a glass raw milk, strong tea with honey.

Lots and lots of water. It’s been really dry in here lately, so along with lots of vitamin E oil for my skin, I am going through even more water than usual.

Lunch: large mixed greens salad with green olives, shredded cheddar, vinegar and oil. Almond milk, banana, peanut butter, chocolate (1 tsp. baking chocolate powder) smoothie.

Snack: milk, toast, tortilla with guacamole

Dinner: half-bowl of chili, milk


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