Breakfast: It’s my last day in Houston. I start the day with a beautiful bowl of Purple and Orange Sweet Potatoes, my new favorite breakfast.
Lunch: There were plenty of leftovers for lunch – Garbanzo Beans in Marinara, Red Quinoa, Guacamole, Sautéed Onions and Mushrooms.
Green Juice: I also had an Evolution Essential Greens Juice with all organic ingredients: Celery, Cucumber, Spinach, Romaine, Kale, Lime and Parsley.
Dinner: I am flying on United and I had a pass to the Red Carpet Club. I was happy to see there were a few foods I could eat. In addition to a non vegan soup, breads, cookies and crackers, there was a nice salad bar with Kale, Garbanzo Beans, Red Peppers and Cucumbers.
There were prepared cups of veggies and some other things a vegan would not look at. Fortunately there were plenty of plain Carrot and Celery Sticks too.
I made a nice salad, ordered a Bourbon and filled a cup with Nuts and Seeds. The nuts and seeds were roasted and unfortunately didn’t have much taste. Nuts and seeds should be organic, raw and fresh (stored in the refrigerator or freezer to keep them from going rancid).
Evening: The flight seemed quick. When I got home, Gary greeted me with a hot cup of Teeccino with Soy Foam, dusted liberally with Cinnamon. There’s no place like home.
He also made lots of Bean Soup. I wasn’t hungry but will look forward to this in the next few days.
