Breakfast: Leftover Blueberry Pear Compote cooked up sweetly in our morning oatmeal.
Lunch: Not wanting to take a break, I grabbed the leftover Romaine Lettuce with Tahini Dressing salad from the night before along with a piece of Rye Toast with Tahini that I didn’t eat at breakfast.
Daily Green Juice: Kale, Carrots, Celery, Lemon, Lime
Dinner: As much as we loved the Cassoulet the evening before, the leftovers reheated with lots of added cooked Carrots and Potatoes may have been even better.
Evening: A sweet way to finish the day, Mocha Teeccino with Dandies Vegan Marshmallows.
