Breakfast: When I knew Beth was coming to stay at my home a few days ago I started soaking Almonds to make Almond Ricotta. Why? Because everything becomes amazingly delicious when topped with this simple food. In the end, we ate a couple of meals together in restaurants and I didn’t make the ricotta, I just kept the almonds soaking in the refrigerator. I made it this morning. I created this delicious breakfast of Papaya, Black Beans, Cilantro, Red Onions and Green Olives, topped with a little Almond Ricotta.
Lunch: I went for comfort for lunch. I made Polenta, cooked with Red Onions and reheated the Mushroom Gravy leftover and frozen in the freezer since Thanksgiving. Topped with a little Almond Ricotta and I am in heaven.
Dinner: Craving my greens, I made a big Kale Salad (over 5 cups) tossed and massaged with Raspberries, Black Olives, Flax Seeds and Balsamic Vinegar.
Evening: I don’t usually feel this hungry in the evening. I finished the Polenta and Mushroom Gravy and was content.
