First Meal: I made myself a quick and cool breakfast of organic Rolled Oats, organic Coconut, organic Strawberries, organic Raisins, organic Flax Seeds and organic Walnuts.
Second Meal: Our late lunch was an eclectic mix of dishes. I was craving Tofu No-Egg Salad so I made a big bowl quickly, using a Cashew-based Salad Dressing Gary had made for the mayo.
Meanwhile Gary warmed up all the Green Zenphony leftovers in a pot with water, making this tasty creation with Chinese Broccoli, Brown/Red Rice Blend, Barbecued Veggie Ribs, Tofu and Veggies.
Third Meal: After a long walk we came come and had a big Salad.
The Tofu No-Egg Salad is great on a Rice Cake.
