First Meal: Today’s breakfast starts with a juicy, tart Grapefruit.
Next, pasta! Pasta for breakfast. Why not? This gluten-free, brown rice pasta by Tinkyada was made a couple of days ago by Gary, served with his Spicy Marinara.
Second Meal: While our dinner was coming together we munched on Carrots and Celery.
This is a meal that we have all the time and love. Here it is again. Pinto Beans, Sautéed Kale, a rice blend made with Brown, Red and Black Rices, Tortillas and Guacamole. The best part is that there are always leftovers.
Third Meal: It was my turn to make something. We both wanted sweet. I made a Soft Serve Dessert with Frozen Mangoes, Cashew Yogurt, Vanilla and Soy Milk topped with Coconut. Served in these glasses, treasures of Gary’s mom, makes this an even better treat.
