Happy 2019!

I’m going to try things a little differently. Instead of making 2 different types of meal each week, I’m going to start with one and evaluate what’s left. I’ll also incorporate leftovers from the days before the next week.

Breakfast: Radish Chips

Lunch: Zucchini-stuffed Mushrooms and Side salad with Shallot Vinaigrette

Dinner: Spanish-Style Beans and Cauliflower Couscous

Snack: Walnut and Blue Cheese Sammies