My Meals 1/14/2010

Breakfast

Chuck roast, rare, about 10-12 ounces
Kale sauteed with white onion and garlic in olive oil, about 1 cup
1 banana, medium, sliced and topped with 1/2 cup walnuts
1 orange

Dinner

Last of the chuck roast, about 4 ounces
4 ounces of lamb liver from A-Bar-H Ranch, chopped, raw, mixed with True Natural Taste horseradish mustard
2 omega-3 eggs, soft boiled
Salad of romaine, radish (roots and greens), and red onion with olive oil and lemon dressing, about 2 cups
Sweet potato, medium, with 1 tablespoon pastured butter
Almonds, about 1/2 cup

I marinated the liver in about 1 teaspoon of lemon juice and 1 teaspoon of the horseradish mustard for about an hour. Then I mixed the roast, liver, eggs, and salad together. For dessert I had the sweet potato and the almonds.

True Natural Taste has awesome mustards--creamy white mustard, plain or with honey, jalapeno, or horseradish. Check them out.