Day 2 Summary.

Breakfast: 1/2 Teechino 1/2 coffee. Open-faced pesto sandwich from Sunbridge Farms at the down town farmer's market: 1 slice artisan vegan bread, pesto, heirloom tomatoes, roasted squash, and sunflower sprouts.

Lunch: 1/2 cup whole wheat sun-dried tomato and basil pasta with 1 Tsp pesto, 1 tsp goat cheese, 5 cherry tomatoes, 3 small carrots.

Snack: I went to my father's house and picked peaches and tomatoes. He was drying some peaches and they are delicious! I also had a small handful of Spanish peanuts.

Dinner. Grilled salmon salad at Z' Tejas with raspberry vinaigrette.

I will not smoke or drink.

Exercise: 30 minutes swimming.

~Smobergirl

2 days smober