Breakfast: Today is a day of rest. I am staying in a hotel in Houston with the patient who went through surgery yesterday and her husband. I made a beautiful breakfast of Yellow Apples, Blueberries, Red Strawberries and White Cashew Yogurt.
Lunch: I made a lunch buffet for everyone and served it up in our hotel room: Red Quinoa with Pomegranate and Scallions, Orange Sweet Potatoes, Purple Sweet Potatoes, Garbanzo Beans in Marinara.
Here’s my plate, topped with Green Guacamole.
Dinner: I offered to make anything for dinner and Beyond Burgers was the selection. I drove over to Whole Foods and picked up what I needed. Dinner was wonderful with a Baby Kale Salad with Pomegranate, Avocado and Lemon, Beyond Burgers topped with Chao Cheese and Sautéed Mushrooms, Onions and Tomatoes. I did it all in a small space, an efficiency hotel room kitchen.
