Breakfast: I couldn’t wait for breakfast! I wanted more Black Thai Peas, rolled in a Brown Rice Tortilla. It was just right, with a little Sky Valley Sriracha on top. Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon Dinner: We were invited to a dinner party in Irvington, NY at the home of…
Breakfast: We buy most of our flours, condiments, sauces, and other nonperishable items from Vitacost.com. In the last order we received a free package of Bob’s Redmill Cornbread Mix. We make most baked items from scratch here at Responsible Eating And Living and that includes Cornbread. But I thought I would give the mix a…
Breakfast: One more time – Steel Cut Oats with cooked with Dried Apricots, Walnuts, Cinnamon, Nutmeg topped with Frozen Blueberries and soaked Chia Seeds, served with Darjeeeling Tea. Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon Dinner: There’s some romantic and rustic about Gary’s Oven Baked Vegetables. Especially when they are cooked in…
Breakfast: Our breakfast for the week seems to be Steel Cut Oats cooked with Dried Apricots, Walnuts, Cinnamon, Nutmeg topped with Blueberries. I add soaked Chia Seeds to mine and Gary goes for Brown Sugar. It’s worth repeating. Lunch: Soup and salad make the best late afternoon lunch. We had Creamy Carrot Bisque with…
We love all of the recipes we created in 2016! Here are ten of our favorites. We hope you will try them all! Happy New Year!
Breakfast: We got busy soon after waking. We’ve been purging and rearranging furniture and I was happy to do my morning yoga in the open space we created. Afterwards we worked as the Steel Cut Oats cooked with Cinnamon, Nutmeg, Dried Apricots and Walnuts. We set our laptops aside to enjoy the breakfast. I topped…
Breakfast: Gary’s got a cold and he needs his rest. I let him sleep and got to work. I made some Darjeeling Tea and nibbled on Almonds with Cacao Nibs. Lunch: We are running low on basic food items but we had everything required for one of my favorite soups: Carrot Lentil. It’s one…
Breakfast: It’s Sunday and that’s always a good excuse to make a great breakfast. Gary made a variation on his Easy Spinach Frittata, using Zucchini as the featured vegetable and tossing in some leftover cooked grain mix (millet, black rice, red rice and brown rice) into the batter. Yup, it’s another winner! It was…
Breakfast: I brewed a pot of Darjeeling Tea in our tea maker we call Angi. It was perfect. I was going to a lunch meeting so I didn’t have breakfast. I knew there would be a lot of great vegan food and I wanted to arrive hungry. Lunch: We were invited to attend a…
