Breakfast Options:

• Bacon, Collards, & Potatoes
• Apricot-Almond Muffins
• Carrot-Peach Smoothies

Work Lunches:

• Gallo Pinto with salsa (x2)
• Spaghetti with an olive oil sauce, topped with sautéed balsalmic green beans and beets, sliced basil, pecorino romano, and cappocollo
• Fried Rice

Leftovers for Dinners:

• Black Beans
• Pizza
• Bruised Tomato and Bread Soup
• Curried Chicken-Apple-Pear Salad
• Fried Rice
• Remnants of unfinished work lunches