16 January 2013
Whole 30 - Day 16
Posted by Brad Hefta-Gaub under: Fitness.
Breakfast: Duck Eggs, Bacon, Butternut Squash breakfast stacker
Lunch: Pork Bolognese on Kelp noodles and green salad
Dinner: Sautéed Kale, Red Onions, Chicken, and Mushrooms topped with Butternut Squash, Roasted Red Peppers, Kalamata Olives and Tahini Garlic Sauce.
Score Card: PRO 34% CHO 21% FAT 45%
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