Brunch: Adjusting to the time difference after traveling we got a late start, but a delicious one with Tofu Club Sandwiches made with gluten-free English Muffins, Masala Baked Tofu, Avocado, Raw Onions, Lettuce and Mustard Sauce. We had second servings wrapping the tofu and toppings in the lettuce leaves.
Daily Green Juice:: Kale, Celery, Carrots, Ginger
Snack: I was feeling hungry and grabbed a baked sweet potato leftover from the night before. It’s the perfect snack.
Dinner: It’s so good to be home! We cooked up some millet and Gary made it beautiful, setting atop a lentil tomato sauce.
We also had simple green salad with avocado and tahini dressing.
