Flipping around the ol’ diet, because what is life without experimentation?
On top of a multitude of leafy greens and some berries, the following meals (and those like them) will be becoming staples:
1)Fried tofu slabs topped with mashed avocado.
2)Spaghetti squash with tomato, garlic, and jalapeño.
3)Zucchini noodles sautéed with eggplant and olives.
I’m lowering my carbohydrate intake and raising my (plant based) fat intake.
Let’s see how this works out. I think it will go swell.