Breakfast: Greek yogurt with apricots, nectarines, walnuts & coconut + coffee and cream
Lunch: Tuna salad, coconut flour/egg wrap, lettuce
Dinner: large green salad, coconut flour crust pizza, beer
Snacks: dark chocolate, walnuts
Remarks: I already knew this, but was reminded today that it’s so much easier to eat lots of veggies when I keep a container of cut carrots, celery, radishes, cukes, etc. in the fridge.