Lunch: Quinoa boiled with dash of olive oil, two cloves garlic, and two pinches Provencal seasoning topped with sautéed eggplant, Arugula, garlic, Kalamate Olives, and corn- free veggie sausage topped with thinly shaved sheep Gouda.
I ate dinner with a friend at Bacaro LA. a lovely wine bar near the USC campus. http://www.bacarola.com/ The chief and wait staff were amazing and modified many of their tappas style entrees to fit my corn free diet.
Dinner: A grass feed beef patty topped with grilled onions on a bed of arugula, slices of apples, house cured olives, and yellow heirloom tomatoes drizzled with balsamic & olive oil, basil, and a glass of wine
No comments:
Post a Comment