Breakfast: Being back at home still feels new. We’ve been home less than two weeks and we like reconnecting with our favorite recipes, like Buckwheat Waffles. I ground the buckwheat flour in the Vitamix with Buckwheat Groats. It’s much better tasting than buying the flour already ground and I like the lighter, more yellow, less blue color. We topped them with a Raspberry-Blueberry Coulis.
This morning I had another old favorite, Vanilla Black Tea.
Lunch: Today’s salad was made with Kale, Carrots, Walnuts, Avocado and Little Seed Caesar Dressing.
Snack: It is what it is.
Dinner: No sooner are we home from finishing directing The Music Man and we are getting ready for our summer directing project, Into The Woods. I’ve performed in the show twice, but there is still plenty of discoveries to be made in the music.Gary served me the last of the Whatever-Beans-We-Have-Left-In-The-House Soup mixed with Quinoa and topped with Nutritional Yeast.
