Breakfast: It was another day of trying to get as much work done as I could before going off to rehearsal in the evening. We have this big bag of fresh Oranges from Gary’s dad’s tree. That was breakfast.
Lunch: Later, I could hear my belly talking, demanding food. I made a quick bowl of Rolled Oats with Bananas, Apples, Raisins and Soy Milk – breakfast for lunch today.
Dinner: All during rehearsal I was hungry and I had Veggie Grill on my mind. Fortunately Gary and I think alike. We rushed over there as soon as the rehearsal was over. I splurged with a Sonoran Bowl made with organic quinoa, seasoned black beans, fire-roasted carrots, avocado, salsa, jalapenos, roasted red pepper sauce and tortilla strips topped with a “Crab Cake”. I will definitely do this one again. Gary loves the B-Wing Salad made with vegan Buffalo Wings, chopped romaine, avocado, celery, tomato-corn salsa and creamy ranch dressing and a side of Sweet Potato fries.
