Breakfast: One day before we were leaving on our trip there was lots to do. Rolled Oats with Apples, Bananas, Almonds, Pecans, Cinnamon and Soy Milk got us going, literally! Did you know that about oats? They keep everything moving along nicely. I had prepared some Bai Mu Dan tea leaves and water the night before that I let brew in the refrigerator. I sipped on it throughout the day. I would be speaking with Dr. Michael Greger on my show later in the day about his new book How Not to Die and I learned that cold brewing tea retained more important nutrients.
Lunch: More leftovers in new combinations! Roasted Garlic Mashed Potatoes, Collard Greens and Onions, Cornbread Stuffing, Mushroom Gravy, Brown Rice Pasta in Spicy Marinara.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon
Dinner: It’s our last night home before we leave and we are almost done with Thanksgiving leftovers! I had Stuffed Squash with Cornbread Stuffing and Roasted Garlic Mashed Potatoes.
Evening: And we finally finished off the last Apple Pie. I enjoyed every bite.
