Breakfast: It’s a bittersweet morning. Gary will be flying to San Jose today, a week earlier than planned to be with his dad in the hospital. Gary will be out there directing for a couple of months and I will join him in about 4 weeks. I wanted to make this breakfast something special. We began with Pink Grapefruit.
I made a double batch of Steel Cut Oats and Millet Waffles. I know Gary loves waffles and so do I. I made extra for me to have in the coming weeks when I am by myself and perhaps not wanting to cook. We like smashing Bananas on our waffles. I thought the Peanut Butter Cream we used as a dip yesterday. It had Peanut Butter, Apricot Butter and Lime Juice. Gary thought the lime juice would be weird on a sweet waffle but I liked it a lot. He used plain Apricot Butter and Sesame Butter on his waffles.
Lunch: Gary made Baked Tofu yesterday, glazed with Apricot Butter and Balsamic Vinegar. He packed a few slices for his plane ride and I ate mine for lunch.
Dinner: After dropping Gary off at JFK, I drove to my mom’s house. I have work to do at home and tasks to do at mom’s. I picked up a few things for her on the way over. Then I sat down and made a Power Greens Salad with Green Olives, Walnuts, Hummus, and Balsamic Vinegar.
Evening: I like to get my mom to eat some healthy food whenever I visit. I made a frozen dessert with Bananas, Raspberries, Strawberries, Almond Milk and Vanilla. She liked it a lot and kept asking for the recipe so she could make it again. Unfortunately she won’t remember, but I can remind her.
