Breakfast: Cold Rolled Oats, Apple Sauce, Cinnamon, Almonds and Cashews with Soy Milk and Green Tea.
Lunch: Gary kept saying how good the last kale salad I made was I had to make another for lunch. This one had raw onion, black and green olives, grated carrots and a balsamic dressing.
Daily Green Juice: Collards, Kale, Celery, Carrots, Lime.
Dinner: One good meal deserves another. Gary asked me what I wanted and he made it for me: Tempeh in Marinara Sauce with Brown Rice Pasta served with a glass of Anchor Steam beer.
