Breakfast: Turkey sausage, diced potatoes, onions, mushrooms, and kale skillet fried in coconut oil.
Lunch: Leftovers from breakfast with diced tomatoes and yellow squash slices sauteed into the mix.
Dinner: Diced chicken sauteed with lemon juice and cayenne pepper served on Romaine lettuce leaves. Mustard on top with a side of frozen corn from summer.
I will admit, I am exhausted tonight. I worked on lesson plans and syllabi for the majority of the day. Classes begin again on Monday! Tonight, I found some time to sneak to the gym for a quick workout. I walked/ jogged two miles which was alarmingly difficult.