Breakfast: It was a muffin morning with freshly made Banana Muffins, Fresh Pears and Sliced Oranges with Green Kukitcha tea.
Lunch: There was a bowl of leftover Kale Salad with Chickpea Salad from the night before. It was just what I needed and I washed it down with my Daily Green Juice of Kale, Collards, Celery, Carrots, Lemon and Ginger.
Dinner: Gary made a special weekend dinner with Tricolored Quinoa, Pinto Beans, Romaine Salad and Field Roast with sautéed Red Bell Pepper and Onions.
