Breakfast: Apple cinnamon bar and kettle corn at the farmers’ market.
Lunch: Grilled chicken breast, kale sauteed with bell pepper and garlic and topped with feta, sourdough bread with butter.
Snack: The rest of my kettle corn from earlier, and some stawberries.
Dinner: Sandwich (whole wheat sandwich thins, turkey, pepperjack cheese, bell pepper, onion, avocado, lettuce, Miracle Whip), salt and vinegar potato chips.
Snack: More salt and vinegar potato chips.
Dessert: Three Dove caramel chocolates and milk.
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