My usual breakfast: half a cup of low fat organic yogurt with a handful of Trader Joe’s ‘O’s. A glass of V8 vegetable juice and cup of freshly ground coffee made in a small French press.
Mid morning snack was a handful of lightly salted dry roasted peanuts.
Lunch consisted of half a ham sandwich on homemade sourdough whole wheat with a heavy dose of Maille Dijon mustard.
Mu afternoon snack was 6 or 7 whole wheat pretzel sticks.
For dinner I made a quick tomato sauce using a pint of home grown and canned whole tomatoes and a pint of home canned tomato sauce with a handful of diced pancetta, 2 cloves of garlic and a handful of fresh chopped basil and one chopped red pepper from the garden. Served over 3 oz. of whole wheat spaghetti with a good dose of grated Reggiano Parm.
For dessert I had two little pieces of Hershey’s dark chocolate.
During the cooking and dinner I had four glasses of 3 buck Chuck Cab.
My bedtime snack was a homemade biscotti and a small glass of organic 2% milk.