7-1-2013 Meals

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Breakfast: Maui Coffee with lots of Ronnybrook Farm milk and heavy cream. Mango, mini bananas and Golden Kiss melon.

Lunch: Vegetable and polenta soup. Recipe: Sauté diced onions and wheel slices of carrots in olive oil. When soft pour in chicken broth (I put I think 2-3 cups). Cook for 5 minutes. Throw in corn and peas (frozen or fresh) and cook for 5 minutes. Put in 1/4 cup of polenta. Cook for 5 minutes.

Dinner: Slow-cooked pork loin with caramelized onions. Non-fried disco fries (fries with mozzarella and gravy). Baked avocado with mozzarella, parmesan, cayenne and lime.

Snacks: CandyCots, English Breakfast, raw nut mix and white nectarines.

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