What I Eat: June 6

Breakfast: Two farm-fresh eggs fried in 1 tbs coconut oil over portobello mushroom.

Snack: fennel & pea salad. Raw milk cheddar cheese. Banana. Hummus with carrots & celery.

Lunch: Leftover grilled pork loin, sautee’d spinach. Apple.

Dinner: Catfish with couscous and broccoli.

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