Each day starts with a protein shake made with a vegan rice protein powder, coconut milk and some frozen organic berries. I add some fiber with either chia seeds or ground flax seeds. We later move on to a cup of regular coffee (no sugar or cream) and this holds us until lunch.
Our lunch today was the Salmon and Blueberry Salad that I made recently minus the feta cheese. I did add some toasted, slivered almonds for a little crunch. An apple was the perfect finish.
Our dinner was grilled lamb chops with garlic and rosemary, white beans scented with rosemary and a kale salad, all of which was yummy.
Grilled Lamb Chops
Makes 2 servings
4 organic lamb rib chops
2 cloves garlic, minced
1/2 tablespoon fresh rosemary, chopped
Preheat grill to medium high heat. Drizzle lamb chops with olive oil, season with salt and pepper, and press some garlic and chopped rosemary to each side of the ribs. Grill about 5 to 6 minutes per side for medium. Allow to rest for a few minutes before serving.