Breakfast: Got into the Thanksgiving swing of things with a festive oatmeal made with dried cranberries, pecans, apples, bananas, cinnamon, allspice and coconut milk which prepared us for the big day of cooking ahead.
Lunch: No time or desire to make anything complicated when hungry and preparing food for the big holiday meal in 2 days. I was in the process of making apple pies, a pumpkin pie and a raw pecan pie and corn bread for the stuffing. There was a big head of cabbage that I shredded and sautéed with onions and cashews while the brown rice cooked. This was lunch.
Daily Green Juice: Kale, Collards, Carrots, Celery, Lime
Dinner: Dinner was a repeat of lunch with more sautéed cabbage, onions and cashews with brown rice, plus an added extra, a Field Roast Frankfurter.
