Eating our way through grad school
Thursday, April 23, 2015
Open-face tuna sandwich on gluten free bread with cornichons, tomato, and avocado
Salsa Lizano rice and beans, shrimp ceviche with avocado, small cod with garlic sauce
Shrimp ceviche with avocado, mango, and tomato
Gluten free French toast with blueberries and apple sauce, eggs with tomato
Thai beef salad with ginger, garlic, cilantro, and lemon
Baked eggs, black forest bacon, tricolor potatoes, avocado
Cod with horseradish cream, tricolor potatoes, radish, avocado, and field greens
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