Breakfast: Gary had informed me last night that he saw a post on Facebook by my old friend Robert Klitzman saying he was in Quebec. I called Bob right away and found out he spoke at a conference and was staying at the Fairmont Le Château Frontenac which was around the corner from where we…
Breakfast: Visiting Quebec, it’s our second morning here and we have breakfast down. I had soaked the Steel Cuts Oats the night before to make cooking them in the microwave a little easier. We had bought one croissant and one pain au chocolat from Les gourmandises LOUCAS yesterday and warmed them up for breakfast. They…
Breakfast: I thought I had been smart packing Steel Cut Oats, Raisins and Dried Apricots to make breakfast in the morning. When I got up this morning, I realized there was no stove in our condo kitchen, only a microwave and a toaster oven. I would have to get creative. I put a serving each…
Breakfast: I’m flying, flying, flying, flying… I am off to Quebec today. With a flight leaving at 11am, I left the house around 8am so I could be at the airport two hours early. I had a big cup of Maté and half of a Pink Grapefruit. Lunch: I had brought along Apples, Bananas,…
Lunch: We are having dinner with friends tonight and tomorrow I leave for five days in Quebec. I did not have any set meals before dinner. Instead, with Gary’s encouragement, I prepared some food for my journey the following day. I would be traveling with my friend Deo who was flying to New York today…
Breakfast: Gary served me a cup of Teeccino with his expert Soy Milk foam, dusted with Cocoa. Good morning everybody! For breakfast we had Steel Cut Oats with Raisins, Apples and Bananas, served with Cherries. Lunch: For a late lunch, I made the salad – Baby Greens with Black Olives and Grated Apple,…
Breakfast: It’s my day of the week to visit mom and help her with a few tasks. For breakfast I had what I call “Sloppy Maki” using the ingredients for Avocado Maki without rolling anything together. I took a piece of nori and grabbed some Brown Rice and Avocado with it. It’s fun and a…
Lunch: I had a lunch date at Candle Cafe and skipped breakfast in anticipation. I was meeting Lianne, the group leader of the Manhattan PlantPure Pod called Plant Powered Manhattan. My latest favorite at Candle Cafe is the Good Food Plate where you choose the four sides and two dressing you want. Today I went…
This is an amazing dish. It is not difficult to make and it doesn’t take a lot of time. I can’t believe how good it is. You can use this pumpkin seed “breading” with Tempeh, Portabella Mushrooms, Seitan, Gardein, Beyond Meat Chicken Strips or any veggie meat. Ingredients: 3/4 cup raw pumpkin seeds 1 teaspoon…
