Breakfast: A selection of things I have been eating for the week made a quick and satisfying breakfast: Cabbage with Collards and Onion Soup, Creamy Pink Lentil Carrot Bisque and Canteloupe.
Lunch: I made a GIANT Kale Salad with Tomatoes, Avocado and fresh Lime. I ate the whole thing!
Daily Green Juice:Kale, Collards, Celery, Carrots, Lemon, Ginger.
Snack: Remember the Flourless Chocolate Cake I made last week? I actually made a mistake when I was making it, accidentally doubling one ingredient so I decided to double the entire batter. I made little cupcakes with the extra batter and froze them. Now I am pulling them out of the freezer one at a time to eat. Mmm.
Dinner: Several days ago I made plain Pink Lentils. I heated up a small amount, thinning it with water and stirring in some nutritional yeast. It doesn’t sound like much but I loved it. It was thick and creamy with a cheesy flavor.
Evening: I enjoyed some Sliced Oranges with Iced Teeccino.