Breakfast: I had made some plain polenta a day or two before. I took what was left and reheated it in a small saucepan with a little water, the strawberry coulis I had made for my waffles and sprinked in some coconut flakes and flax seeds. I broke up some pecans and added them on top. Voila! Luscious Strawberry Polenta that I had with English Breakfast Tea.
Lunch: Many people tell us to eat less these days. Using smaller plates is recommend as a way to make this easier. I say EAT MORE! Use BIGGER plates! But you have to choose the right foods. I made this kale salad with mangoes, corn, carrots and onions, tossed with a red wine vinegar and massaged all together. I served it on a 15-inch charger plate and had two servings! That’s what I call big food. Big on nutrients, low on calories. Keep on chewing.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger.
Dinner: The Big food theme continues. I reheated the Spicy Split Pea Soup I made the day before and poured it into a 4-cup glass bowl, filling it to the brim. That’s 4 cups of Big Soup. I ate the whole thing.
Evening: Later that evening I had a few sweet, soft, luscious Medjool Dates, some raw Cashews, and a Peach.