Brunch: As promised, we had Fruity Corn Waffles this morning after making a batch last night. In addition to the Raspberry Coulis, we topped them with Apricot Butter and Peanut Butter Cream (peanut butter mixed with water until the consistency is light and creamy).
Dinner: First course for dinner consisted of Celery Stalks dipped in Little Seed Caesar Dressing and a Baby Greens with Arugula Salad tossed with Grated Red and White Carrots and Black Olives.
We brought out the Lentil Spinach Soup Gary made a couple of days ago and heated it up with the remaining Whole Grain Blend of Brown, Red and Black Rices and Millet. I topped my bowl with Shiitake Mushrooms.
