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.