Breakfast – coffee with soy creamer, yogurt with local blueberries and peaches and ½ tsp. raw honey. The local fresh fruit I bought at the farm stand was amazing. I felt like I couldn’t have had better fruit, anywhere.

Lunch – Egg Salad on lettuce, pea shoots with tomatoes and cucumbers. I have always loved egg salad, since I was a little girl eating it with my mom between her work shifts. My recipe: 2 (9 minute) hard boiled eggs, 1 Tbsp. of light mayo, dash of mustard, tsp. of relish, salt and pepper. Simple, basic and a great salad dressing too!

Dinner – Greek chicken salad with a glass of wine. The boys love the Bristol House of Pizza so I get the same salad and wine every time we go. They make great grilled chicken and are a local family owned restaurant. Winning all around!