Breakfast: I woke up really hungry and Gary took care of that right away with his Easy Tofu Scramble
, baked Fingerling Potatoes and (leftover) Buckwheat Crêpe Triangles served with Apricot Butter and English Breakfast Tea.
Snack: We stopped working for a tea break in the afternoon with Chai Tea, Dark Chocolate and Medjool Dates.
Dinner: It was very late in the day when we realized we had not eaten much, accept for a very hearty breakfast. Cereal sounded just right – simple and good. We had Rolled Oats with Pears, Apples, Raisins, Bananas, Coconut and Flax Seeds with Soy Milk.
