Breakfast: Oats are back today and I welcome them in my bowl. We topped our Oats with Apples, Bananas, Raisins, Walnuts and Soy Milk, served with Pink Grapefruits.
Lunch: Gary had made a lot of Millet yesterday so I chose to roll some Avocado Maki with it today. I added some Apple Cider Vinegar and Apricot Butter to the Millet to season it like Sushi Rice typically made with Rice Vinegar and Sugar. Instead of Wasabi, I seasoned some Tahini Dressing with Chipotle Powder, Turmeric, Black Pepper and Paprika.
Such happy faces!
Dinner: We had a light meal with Green Juice made with Kale, Collards, Celery, Carrots, Lemon and lots of Ginger with a side dish of Walnuts.
A little later we had our favorite no cook meal of Corn Thins, Peanut Butter and Banana.
