Menu for Monday, June 23, 2009

BREAKFAST

hard-boiled egg
3/4 cup of raspberries, cherries, and strawberries

LUNCH
palm-sized serving of oven-roasted chicken meat, served at room temperature
1/4 cup of lentils and oat groats, seasoned with 1 T olive oil, 2 T parsley, and one freshly-squeezed lemon.
2 cups napa cabbage salad (shredded napa cabbage and yellow onion with dressing of soy sauce, mirin, rice vinegar, minced ginger, dash of salt and pepper)

DINNER

more chicken
2 cups of Swiss chard cooked in chicken broth with minced garlic and green onion and a dash of salt and pepper
1 cup of salad: mesclun and broccoli sprouts seasoned with 1 T olive oil, 1 T balsamic vinegar and a dash of salt and pepper

EVENING SNACK

1/2 cup of raspberries and strawberries and three whole walnuts