Breakfast: 1 cup of coffee and several glasses of water

Lunch: Scrambled Egg Whites.  We were not very hungry, so I scrambled a few egg whites in olive oil, toasted some whole wheat bread, and breakfast was served!  We did season the eggs with Zaaschila 3 Chilis Taquera Salsa. 

Dinner: Bow Tie Pasta with Marinara Sauce and Mini Meatballs along with a side of Pea and Carrot Salad.  I defrosted a marinara sauce made last summer with end-of-season tomatoes, and cooked up some bow tie pasta.  I quickly sautéed mini sirloin meatballs (ground sirloin, salt, pepper, and a dash of Italian seasoning) and added to the sauce.  I topped with some fresh grated Parmigiano-Reggiano and the main dish was ready!  Meanwhile, I had steamed some carrots and peas, cooled, and tossed in a simple  white wine vinegar and olive oil dressing, lightly salted, and shaved some cheese (Parmigiano-Reggiano) over top.  A dash of pepper and dinner was ready!  Not so gourmet but tasty.  Oh, almost forgot – enjoyed Boule Bakery Bread! Snack: Flax Snacks and an orange. 

Bow Tie Pasta with Marinara Sauce and Mini Meatballs