Day 26

Breakfast- 4 egg frittata with lots of broccoli and spinach, guacamole on top with 3 macadamia nuts.  Lunch- carnitas over lettuce with guacamole and salsa (from Chipolte).  Snack- coconut flakes, a bag of carrot shreds roasted, and some kale chips.  Dinner- leftover grassfed ribeye steak, leftover carrots and parsnips, leftover oven roasted snap peas, a pile of kale chips and a handful of pistachios, a few mango chunks and a coffee with coconut cream in it.  Snack- frozen banana (yonanas) with some cashew butter on it and a sprinkle of cocoa powder, pure wrap with a teaspoon of almond butter on it, and a few kale chips.