Breakfast: Last night’s super Salad is today’s breakfast. It’s easy and goes well with Darjeeling Tea.
Daily Green Juice: Kale, Collards, Beet Greens, Red Cabbage, Celery, Ginger, Lemon
Lunch: I baked a giant Sweet Potato and an Acorn Squash. The squash we will have on another day. I ate a third of the Sweet Potato and that was enough.
Breakfast:
Dinner: Gary cooked up his famous Frittata recipe substituting Zucchini for Spinach, and served it with Russet Potatoes.
I topped mine with Dijon Mustard and Porcini Mushrooms.
