Breakfast- standard shredded wheat with ground flax seed and soy milk
Lunch- standard garden salad with vegan oil-free dressing
Dinner- friends came over and wanted to order take-out. I was worried that I wouldn't be able to resist and would be stuck with more salad. Instead, since they chose a great Chinese place, I was able to find something that was probably a little high in sodium, but otherwise safe. Tofu and bean sprouts in a garlic sauce over brown rice (last week that would have sounded disgusting but I loved it).
Dessert- some dark chocolate and frozen grapes.
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March 1 will kick-off a 28 day plant-strong diet with the goal of significantly lowering cholesterol and improving over-all health. The diet program is based on Rip Esselstyn's Engine 2 Diet, available at any Whole Foods Market (and elsewhere, I'm sure, but that's where I bought it and where I will do all of my shopping).
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