First Meal: It’s Saturday and Gary and I are finishing up our first week of the theater workshops we are teaching in California. I am ready for a vacation! The students are wonderful and teaching is fun but working day and night gets tiring pretty fast. I had a quick breakfast of Red Lentil Plop (Red Lentils, Zucchini and Garlic) for a late breakfast.
Second Meal: On our break, Gary and I ate Red Romaine Lettuce Salads with Florida Avocados and Tahini Dressing.
Third Meal: The big event of the day was the 70th birthday celebration for Gary’s sister’s husband Allen. The back yard of their home had recently be redone and was ready for the party. It was catered by Allen’s nephew Dan and he had lots of vegan food for us. The menu clearly labeled everything.
Good salad!
Fresh fruit.
Roasted Veggies.
Crudités.
And lots of Red Pepper Hummus.
Third Meal: Later after the party, Gary and I were still in a festive mood. We spun over to the Veggie Grill. Gary had the Santa Fe Crispy Chickin’ Sandwich.
I had my usual Grilled Quinoa + Veggie Burger. That hit the spot.
