Breakfast: Working our way through the Thanksgiving leftovers, I thought the Kabocha Squash stuffed with Creamy Risotto would make a nice breakfast.
Daily Green Juice: Kale, Collards, Cabbage, Celery, Carrots, Lime
Dinner: There was so much food leftover from Thanksgiving I moved everything to the freezer. When we came home after a long walk we both knew what we wanted to eat for dinner. More Thanksgiving leftovers. Fortunately they had not been in the freezer too long. We made up our own plates again. I went for the Corn Bread Stuffing, Roasted Garlic Mashed Potatoes, Baked Tofu, Tempeh In Crosta and Mushroom Gravy.
Evening: We finished up the last of the Pumpkin Pie and the Raw Pecan Pie along with Rooibos Vanilla Almond Tea. Bye bye pie.
