Breakfast: On the road again our autumn weekend road trip, visiting Ithaca and the Finger Lake region, and then to Lewisburg, Pennsylvania. Gary prepared Breakfast Sandwiches with Tempeh Bacon, Cashew Cheese Fondue & Avocado and we nibbled on Bananas and Carrots with Peanut Butter along the way.
Daily Green Juice: I love freezing green juice so that I can bring it along on trips like these. This juice was made with Kale, Collards, Carrots, Lime, Lemon.
Lunch: We continued to munch on carrots and Zippy’s Veggie Bites while driving.
Dinner: We stopped at a hotel in Williamsport, Pennsylvania. None of the local restaurants looked appealing so we went to the Giant grocery store and bought food to bring back to the hotel. Gary had already prepared a Kale Salad at home. I had an Amy’s frozen entrée with that, Indian Mattar Tofu, A non-dairy variation of the traditional Mattar Paneer, using tofu along with organic peas in a light, delicately seasoned sauce, with fragrant basmati rice and lentil dal which is simmered with organic tomatoes, onions and spices.
