Breakfast was scrambled eggs with shrimp, a cup of mixed raspberries and blueberries, coffee and cream.
I had a snack of macadamia nuts. (1 ounce)
Lunch was leftover chicken thighs and zucchini and a small handful of cherry tomatoes.
I had an afternoon snack of pastured cheese. (2 ounces).
Dinner was 6 ounces of steak with horseradish and macadamia nut oil mayo, alongside some asparagus in butter.
Dessert was 1/2 cup whipped heavy cream with a little stevia, and 1/2 cup cherries.
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