Well, we started this blog two weeks ago and I have to say I have been overwhelmed with the positive responses we’ve been getting! Thank you. Let’s keep going, shall we?
In the morning I made a big pot of cooked millet to use for several different meals, the first being this breakfast. I find millet to be very filling and I wasn’t hungry all day until dinner.
Breakfast: Millet Cereal with Apples, Bananas, Apricots, topped with ground Flax Seeds, served with orange slices and Kukitcha green tea.
Daily Green Juices: Kale, Collards, Celery, Beets, Carrots, Lemon
Dinner: Thankfully the Vichyssoise continues. I made a big pot a few days ago and love enjoying it day after day. We had it with a Kale and Roasted Root Vegetable Salad made from the Roasted Root Vegetables we prepared a few days before. The Kale Salad was tossed with a dressing of Dijon Mustard, our own homemade Apricot Butter and Soy Milk. The Roasted Root vegetables were tossed with a vinaigrette of Dijon Mustard, Apple Cider Vinegar and Olive Oil.
We are preparing our next episode of the REAL Good News in Review and I’ll be doing a piece on chocolate. And it’s impossible to research without desiring a piece of chocolate.
Evening: Dark chocolate with Peanut Butter and Teeccino