So far, so good. I haven’t gone full-blown vegan yet — I’m still eating chicken just to finish off what we have in the house & will continue to consume fish for a while longer.
Breakfast:
1 cup Special K, 1/2 cup soy milk
Snack:
1 banana, 2 apricots, 1 peach, 1 cup papaya
Lunch:
Leftover chili with crackers and a salad (lettuce, cherry tomatoes, cucumber, carrot, alfalfa sprouts, mixed nuts, fresh lemon juice)
Dinner:
Red pepper stuffed with rice, vegetarian ground meat, tomato, mushrooms, garlic, basil, onion.
Bruschetta on brown bread with olive oil, garlic, tomatoes, onion.
Snack:
Chocolate soy pudding, 2 cups watermelon
