|BREAKFAST: Whole grain bran flakes with almond milk. Toppings: strawberries, blueberries,
sliced almonds, coconut and a half blueberry-acai yogurt.
|LUNCH: a packed fruit-salad (apples, pears, strawberries, oranges, bananas and honeydew)|
|SNACK: A wedge of whole-wheat homemade bread, topped with melted goat cheese and fresh curly-parsley. Juicy peppers on the side, rustic-style|
|DINNER: Shrimpies and mashed veggies, left from last night’s dinner, with an amazing Blue cheese-Apple Salad and a blueberry tea.|