Hamburger-Veggie Soup

Morning (breakfast, snack):

• half decaf coffee*
  
• toasted whole wheat bagel with peanut butter
  

Afternoon (lunch, snack):

• Hamburger-Vegetable Soup with Tortellini (p. 74, The Big Book of Soups & Stews) made with ground bison and added two carrots, sliced
  
• lemonade (made fresh yesterday)
  
• two Lifestream Flax Plus toaster waffles with margarine and homemade wild blueberry sauce
  

Evening (supper, dessert/snack):

• lemonade
  
• bison steak marinated in red wine vinegar, Grey Poupon mustard, garlic, and rosemary (grilled on BBQ)
  
• yellow-fleshed potatoes, carrots, and onions tossed with olive oil, Mrs. Dash Herb & Garlic seasoning, salt, and pepper (cooked in foil on BBQ)
  
• corn on the cob (cooked in foil on BBQ with a little olive oil)
  
• red and yellow peppers tossed with olive oil and spiced sea salt (grilled in BBQ basket)
  
• a little red wine (Mateus Signature Douro 2000)
  
• a couple scoops of Breyer's 98% Fat Free Vanilla frozen dessert topped with pecans and Litehouse Fat-Free Caramel Apple Dip