Breakfast smoothie.
No lunch because I slept in and had breakfast late.
For dinner, I cut up a pound of beef tri-tip which I added to some onions and garlic browned in olive oil. Then I added some purple cauliflower, the last of my mung bean & lentil Sprouts, and some sesame seeds. I also added some balsamic vinegar, rice vinegar, Worcestershire sauce, and ponzu sauce, as well as some salt and pepper. Yum!
After dinner, I put my dilly beans into a new container and started up a 1.5 pint jar of new green beans, plus 2 half pint jars of purple cauliflower in the dill pickle brine.
I think I forgot to menation that I cycled my kefir on Friday, too.
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