Breakfast: We had a long day ahead of food prep and photography. I began with a cup of Bancha Green Tea.
Daily Green Juice: I couldn’t wait for my newly made green juice that I made yesterday to defrost made with Kale, Collards, Beet Greens, Red Cabbage, Celery, Ginger and lots of fresh lemons.
Lunch: The first dish I made was Roasted Chickpeas, a great snack food that can be flavored anyway you like. I munched on them while prepping other foods.
Dinner: We never sat down for a real meal today. But we did get bites of foods and felt full at the end of the day. We’ll be eating the fruits of our labor over the next week, including Quesadillas with White Bean “Cheese”, Roasted Garlic Mashed Cauliflower, Chickpea Flour Flatbread with great toppings, raw Zucchini Noodles with Creamy Basil Pesto that’s oil-free, a Beet Salad. For dessert we created something brand new, a frozen raw Lemon Cheesecake cookie. We popped a few in our mouths after a very long day. It is my new favorite sweet treat.
