First Meal: Just like I was craving what we had for dinner yesterday, I was looking forward to a repeat performance. I made an organic bowl with Kale Salad topped with Black Beans and Guacamole and added a little Red Sauerkraut for a kick.
We are enjoying all the dishes Gary shipped home from his mother’s treasured collection. My tea tasted especially nice in this beautiful cup.
Second Meal: I am flying solo today on my program and after spending a few hours prepping for it, I was hungry. I grabbed a couple of pieces of Gary’s Polenta Flatbread, schmeared them with Tahini and Apricot Butter and vacuumed them down with an excellent cup of Teeccino, brewed by Gary.
Snack: After my program, which you can listen to here, we sat down briefly for a snack of organic Celery Sticks and Guacamole.
Third Meal: Gary and I are always working on something. Focusing on an upcoming theater project required lots of creativity. I didn’t want to waste any of that creativity on food prep. We ate simply: Beans and Sweet Potatoes.
