Breakfast: I never get up this early in the day. Today was special. I was going to an audition! I wasn’t sure how long I would be waiting so I wanted to make sure I was fueled for the day. I scooped some cooked Pinto Beans and cooked Millet into a pot, added water and the Peanut Butter/Apricot Butter/Lime Juice Sauce we had the other day. I love Peanut Butter with anything and it was very good in this soup. I couldn’t eat the whole bowl though and brought the rest with me in a jar.
Lunch: I was pleased with my audition and came right home. I knew I had a treat waiting for me, cooked Acorn Squash that I had baked yesterday. I reheated it in the oven, filling it with frozen mixed Vegetables. I toasted the Acorn Squash Seeds at the same time and served them on top of the dish when it was hot. This is a winner and so easy!
Dinner: It was late when I started craving salad. I made a big Kale Salad with the remaining Carrot Ginger Dressing.
Last but not least, I made myself a little dessert. I took a very small amount of Soy Ice Cream and mixed it with a little Peanut Butter – heavenly.
