Meal log 4/28

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Dinner – ham, potato, carrot, green onions, and cabbage fried in a little butter. 

 

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Lunch – roasted potato and vegetable salad with sauce gribiche 

Sauce gribiche is just vinegar, Dijon mustard, herbs, and  hard-boiled egg yolk whisked with olive oil.

For breakfast I had creamy spinach and sweet potato, which I posted earlier.

Another way to enjoy baked sweet potato for breakfast is to top with one tablespoon of natural peanut butter, 1/2 ounce of roasted nuts, or a serving of good ricotta cheese. I always add cinnamon and usually add a sweetener (maple syrup, honey, or brown sugar).

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Breakfast yesterday – sweet potato with peanut butter, brown sugar, and cinnamon.

 

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