Lunch: 3 local free-range organic eggs fried in avocado oil, lightly salted and peppered. 1/4 cantaloupe. 1/4 small pineapple. 2.6 oz. chunk light tuna in water.
Dinner: 6 oz. wild caught Alaskan sockeye salmon, baked and lightly salted, drizzled with fresh lemon. Broccoli, roasted with California Olive Ranch EVOO. 2 romaine, baby chard, baby kale, baby spinach salads with 4 Tbsp California Olive Ranch EVOO and 2 Tbsp Napa Valley Naturals Raspberry Balsamic vinegar, emulsified.
Snacks: 4 pieces Lindt 85% dark chocolate. 1/4 cantaloupe.
Morning BP and Pulse Rate: 134/84 – 69
Evening BP and Pulse Rate: 114/68 – 80