Breakfast: Counting down the days before my birthday celebration trip to Costa Rica. I had hoped to finish all my projects before the trip so I stayed over Mom’s last night to work. I was not as successful as I had hoped. Mom wanted to chat and show me photos and enjoy my company. I got back home in the morning and had a late breakfast with Gary – Rolled Oats with Pumokin Seeds, Apples, Coconut, Blueberries and Coconut Milk.
Lunch: Now we could enjoy the fruits of all our hard work on Saturday making recipes for the Food Revolution Summit, as we continued to work today to get ready for the trip. There are loads of leftovers to eat up and enjoy! I typically like to eat dishes separately but here I piled everything together: our Whole Grain Blend of Millet, Red Rice, Black Rice and Brown Rice, Tikka Masala and Mushroom Chirizo (get the recipe at the Food Revolution Summit!)
I’m feeling bottomless today. I could eat a whole cabbage! We had a shredded Cabbage Salad with Yellow Bell Pepper and Red Onion, tossed with Tahini Dressing and topped with a Tomato/Basil/Garlic Salsa.
Dinner: That lunch salad was so good I was happy to finish it up for dinner. One thing I love about cabbage salads is that it demands to be chewed. You can’t eat this salad fast.
