Breakfast: We have oatmeal a lot. Can you tell what’s different about this bowl? Gary added a little bit of polenta in with the oats. Polenta takes a little bit longer to cook but just a little bit adds a nice chewy texture and subtle flavor. What shall we call it? Oatlenta? Polentoats? Apples and…
Breakfast: Mmmm, English Muffins (gluten-free) schmeared with Tahini, Apricot Butter and smashed Bananas. We each had a small bowl of oatmeal that was leftover from the day before. What a treat! I had some green Kukitcha tea. Daily Green Juice: Kale, Celery, Carrots, Broccoli, Ginger, Lemon Dinner: Saturday night special! Easy Spinach Frittata,…
Breakfast: And the oats roll on, the oats roll on… Organic rolled oats cooked with water and apples, topped with flax seeds. Always the same, always different. We like our oats for breakfast. Served with sliced oranges and Green Tea. Daily Green Juice: Kale, Celery, Carrots, Broccoli, Ginger, Lemon Dinner: It’s a basic…
Lunch: After an evening of comfort food we slept in late, missed breakfast and craved kale. We ate out. Out on the terrace, that is. Gary made the perfect Kale Salad with a Balsamic Tahini Dressing, Grated Carrots, Pecans, Sunflower Seeds and Olives. Daily Green Juice: Kale, Celery, Carrot, Ginger Dinner: Still craving…
Breakfast: We enjoyed a comforting breakfast, finishing up the last of the Blueberry Peanut Butter Scones and Challah Bread with Genmaicha Tea. Lunch: Gary had made this Tomato, Red Bean and Corn Soup a few days before but there were so many other foods around I didn’t get to enjoy it until now. …
Breakfast: This morning’s breakfast was cooked oatmeal with bananas, pecans and flax seeds. I added some cinnamon, maybe a little more than usual because the oatmeal looked pink! Lunch: Not hungry but thirsty we had glasses of cold water served with orange juice ice cubes! Snack: I love our tea breaks in the…
Breakfast: Lots of leftovers are in the house for easy, good eating. Blueberry Peanut Butter Scones, Orange Slices and Green Tea, enjoyed out on the terrace served up with some good conversation was a great way to start the day. Lunch: Gary had made an Herbed Rice dish a few days before that I…
Breakfast: It was Blueberry Peanut Butter Scone Day at our house. They are so rich I eat them plain. I had them with plain Green Tea. Lunch: Tradition! I have said it many times – I am not a religious person, I just love holiday foods. I really didn’t plan on making anything special…
This is an amazingly delicious Challah bread that is vegan and gluten-free. The egg flavor comes from the non GMO soy lecithin. Aquafaba makes it light and moist. Ingredients: 6 1/2 cups All Purpose Gluten-Free Flour (we use Bob’s Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2 Tablespoons…
