Breakfast: This is my new favorite breakfast, Spaghetti Squash with Tomato Sauce. I baked the squash at my mom’s house a few days ago and was still there to enjoy it. It’s easy to warm it up one serving with a little sauce.
Mom liked it too, especially with her favorite Victoria’s Tomato Sauce.
Lunch: I left mom’s and went back home. I only had a few hours to catch up on some work and finish reading Vodka is Vegan for my radio show in the afternoon. All of a sudden I was so hungry. I made a Frozen Vegetable Soup! I took frozen Spinach, frozen Corn, frozen Peas and frozen Mushrooms and cooked them in water with some Brown Rice Pasta. I read my book while it cooked. I took a big bowl and knew I would want the rest later.
I took a subway to get to the Progressive Radio Network studio and I arrived an hour and a half early! I decided to get a table at Beyond Sushi and finish reading my book. I ordered a Verde Rice Bed Salad with Baby Greens, Avocado, Carrots, Asparagus, Seaweed Salad, Cashews, and sliced Nori with a Carrot Ginger Sauce and Genmaicha Tea. Gary texted and told me one of my guests, Michael Harren was having a birthday in a couple of days. I ordered a Black Bean Sweet Potato Brownie to go for him.
Dinner: After my radio show I rushed home to get ready for class 1 of the Plant-Powered and Thriving course that I co-created with John and Ocean Robbins.. After I set up my mic, lights and webcam, I had a second bowl of the Frozen Vegetable Soup I had made for lunch. I was nourished and ready to begin the course and answer questions after the hour-plus lecture.
It was after 11pm when I finished the course and answering questions when I packed a bag and went back to mom’s house. I had to be there for a 7am appointment and thought it would be easier to leave at night rather than drive in the morning. Either way would be tough.