
Breakfast: We began with Rolled Oats, Bananas, Blueberries, Pears, Soy Milk, Chia Seeds, Sunflower Seeds and Walnuts. Lunch: We brought out the Corn Thins today for lunch with a Kale Arugula Salad tossed with Seed Caesar and Rancho Gordo Marcella Beans. Dinner: Heat and repeat. It’s easy to do with yesterday’s Baked…








