Breakfast: More millet muffins for breakfast served with apricot butter.
Lunch: The chickpeas from the day before now top a satisfying salad.
Daily Green Juice: Kale, Celery, Lime, Carrots, Mint, Cilantro
Dinner: We were going on a road trip the following day. I had not been in the mood or focused enough to think about what to bring along. I just made a big pot of millet, thinking we could have some for breakfast and I could use some for maki vegetable rolls to eat on the trip. When it was done, I had to try a little with some greens and avocado.
