Day 5 of my food journal for the week

Breakfast: oat and rye crispbread with pumpkin seeds, almond butter and kiwi
Snack: strawberries and rooibos tea
Lunch: barley and black bean salad over romaine lettuce (used the recipe in the link and added cucumber to it)
Dinner: tempeh (marinated with lemon, olive oil, garlic, sage, thyme and rosemary) sauteed with red potato, sweet potato, red bell pepper, onion and side of roasted asparagus with lemon, olive oil and herbs

1. kiwi
2. strawberries
3. romaine
4. tomatoes
5. corn
6. peas
7. cucumber
8. avocado
9. red potato
10. sweet potato
11. red bell pepper
12. asparagus
13. onion
14. lemon
15. lime
16. garlic
17. various herbs and spice
18. black beans
19. soy (tempeh)
20. olive oil
21. barley
22. rye
23. oat
24. almond
25. pumpkin seeds
26. tea

You can read what this is about in my initial post as well as in day 1 and day 2 of my food journal entries.

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