Breakfast: It’s so good to be back home. We celebrated with pancakes! Vegan Buttermilk Pancakes, served with a new batch of our homemade Apricot Butter.
Lunch: A great salad made with muscular Romaine Lettuce, topped with yesterday’s leftover scallion pancakes and beans and tossed with a tahini dressing made with Balsamic Vinegar, served with sides of leftover brown rice and Chinese Broccoli and Roast Veggie Pork Noodle Soup.
Dinner: A comforting dinner after a very long day of work: Baked Tofu and Brown Rice Pasta and Peas in a light cheesy sauce.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon