Menu Day 8 Happy Easter to All

Breakfast:  coffee, multigrain toast with peanut butter               

Lunch:  2 oz chicken salad over mixed greens, peppers and tomatoes, oil and vinegar  (light lunch and early dinner)

Easter dinner:  Red wine, goat cheese stuffed Portobello cap, 4 oz of chargrilled tuna with warm blueberry ginger sauce and arugula, ½ cup of whole grain angel hair pasta with meat sauce,  4 oz baked ham with peppered raisins sauce, garlic sautéed escarole and mixed green salad with sour creamy raspberry vinaigrette,  4 oz chocolate pot de crème with fresh strawberries.  Whew, that’s a lot of food, but still heavy on the alkaline side!  Thank goodness there are no more holiday meals before my deadline!

Buon Appetito, Angela B