Breakfast: We had several plums and a banana each. It was sufficient as we had a number of errands to run this morning.Lunch: We had a bowl of around three ounces of the whole wheat pasta dish, I called it my teriyaki pasta chocked full of vegetables (onions, green pepper, violet pepper, tomatoes, mushrooms, and garlic).
Snack: I had a granny smith apple with crunchy natural peanut butter and my spouse had a fruit salad of anana melon, pear, black berries, strawberries, and kiwi.
Dinner: We had an ear of corn, small sweet potato with a slice of lime, and more teriyaki spaghetti from earlier.
Snack: We had a fruit juice of oranges, strawberries, and blackberries. Overall: I wanted my first grain to be my rendition of a wonderful pasta dish I have had time and time again at one of our favorite restaurants. The restaurant makes wonderful teriyaki noodles with chicken, green peppers, and onions and I wanted to make my healthier lower calorie version of this. I had a great level of success and it made enough pasta for the entire week based on how the vegetables helped to stretch out the pasta.
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