Breakfast and lunch for the rest of the work week.

For breakfast I prepared some overnight oats with protein powder, peanut butter powder, and chia seeds. I’ll have that with almond milk and a banana.

For lunch I prepared a bed of quinoa, roasted carrots, sweet potato, and broccoli. I also added some sautéed mushrooms as well as black beans from the can and shredded chicken coated in Georgian Ajika seasoning.