Monday... Back in the Saddle Again

I'm back after my usual Sunday hiatus.

Breakfast:

French toast (high fiber whole wheat bread, egg white, skim milk, pure vanilla extract, cinnamon) with no sugar blueberry syrup and fresh blackberries.

Mid-morning snack:

Unsweetened applesauce with cinnamon

Lunch:
Flat bread pumpkin seed crackers with goat cheese and grapes

Dinner:

Mushroom and asparagus quinoa risotto (quinoa, vegetable stock, olive oil, crimini mushrooms, onion, garlic, asparagus, lemon juice, fresh parsley), sprinkled with parmesan upon serving. One of the beauties of using quinoa is that you're not left with mush when reheated. When cooking for one or two, there's no worry about leftovers.