Breakfast: It’s Smoothie Day. This one was made with 10 ounces of Kale, Coconut Milk, Peanut Butter, Frozen Strawberries, Celery, Carrots and Cacao Nibs. I just realized I forgot to add Flax Seeds! It made a lot and I saved half of it in a thermos for later.
Lunch: I had work to do at my mom’s house. She still has leftover Chinese food from last weekend when my cousins visited her from Florida. I took the White Rice and heated it up with Cauliflower, Tofu and Green Peas and called it lunch.
Dinner: There seems to be a Green Pea and Tofu theme today. When I got home, Gary had prepared dinner with White and Sweet Potato Baked Fries, Baked Tofu and Green Peas with Onions. He also made me a mushroom gravy with Shiitake Mushrooms, Porcini Mushroom Powder, Dijon Mustard, Lemon Juice, Parsley, Sage, Rosemary, Thyme, Garlic, Cooked Pea Water.
