Lunch was a gluten free steak burrito with sauté peppers and mushrooms topped with salsa and avocado paired with a chickpea and feta side.
Dinner, was a chicken and soba noodle dish with kale, broccolini, mushrooms and a tasty orange, soy, chili flake sauce. With a side of purple yam. It was the first time I have tried a purple yam and OMG it was delicious!!!
Snack on the way home, handful (bag full) of almonds and a green tea and water.