Breakfast: After sleeping in, we got up for Oatmeal, all decked out with Blueberries, Walnuts, Cacao Nibs, Flaked Coconut and Ground Flax Seeds.
Lunch: Green juice with Kale, Collards, Celery, Carrots, Cabbage, Lemon and Ginger. It’s the best!
Dinner: Gary was making Sunday dinner! To begin with he baked a Spaghetti Squash. I recommended doing it the simple way – put the squash in the oven, whole and unwrapped and bake it for an hour at 400oF. Gary followed my instructions except he set the oven at 385oF. While it baked he made Marinara Sauce, grilled Escarole and Baked Herbed Tofu.
The Spaghetti Squash when finished was gorgeous.
I was inspired to make Almond Ricotta. Gary had thought a bag of Almonds we had were very hard so he soaked them overnight. I rinsed them, removed the skins and blended them with miso. The result was amazing. The best ever. I wanted to eat the entire jar!
The dinner was spectacular!
Later on we had sliced Oranges for dessert. Perfect.
