Fruit, Curry, and Taco Salad

Yesterday I had breakfast, second breakfast, lunch, a late afternoon snack and dinner. (For some reason I was really hungry!) My first breakfast was a banana with almond butter. Sometimes this really just hits the spot and very much helps me with any sweet/salty craving I might have--and it is really good with a cup of coffee and a little cream. I don't eat bananas often because they are a pretty high sugar fruit, but this week I decided to indulge.

Second breakfast was hard boiled eggs and a kiwifruit.


Probably the fact that I ate something sweet first thing in the morning, made me hungry earlier than expected.

Lunch was leftover red curry with pork on a bed of spinach.



Then I had an apple with a little almond butter and finally dinner which was one of our favorites, Taco Salad.



I make Taco Salad about once a week. It is a fairly budget meal--the ground beef is at the most $5.99 for a pound (sometimes I can get it for less at PCC, a local Co-op I belong to). I make my own taco seasoning: Salt, organic garlic powder, cumin, paprika, ground Chile pepper, ground black pepper, and oregano. (A tablespoon of cumin, and a teaspoon of everything else.) I add a minced sauteed sweet red pepper, a large onion, and about a pound of mushrooms to make a huge skillet full, and serve it heaped on top of mixed organic greens with guacamole and salsa (I like Amy's organic Salsa--no weird ingredients). Avocados are on sale right now, so we eat a lot of them!