Yummmmmmmm … seafood overload.
Breakfast
My favorite green smoothie, minus the banana.
Lunch
Arugula salad with sautéed shrimp, chili powder dusted mango and a creamy avocado dressing made with coconut water and lime juice. Light and tasty.
Snack
1 ounce plain almonds.
Dinner
Pan seared salmon filet with mushrooms sautéed in grass fed butter & coconut oil and a zesty sauce (blend until emulsified: 1/4 c. parsley, 2 Tbsp. tarragon, 4 tsp. Red Boat fish sauce, 6 Tbsp. grapeseed oil, 2 cloves garlic, juice & zest of half a lemon and sprinkle of salt). Yum.
Gastography 