Breakfast: I am lucky! I was treated to a spectacular Saturday breakfast. Gary’s French Scramble made with Soy Milk instead of Cashew Cream…
…with Baked Home Fries.
I topped it with Sky Valley Sriracha and Ketchup and a pot of Vanilla Black tea.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Lime
Dinner: Gary was in simple genius chef mode. He created this luscious Creamy Kale Pesto with Brown Rice Pasta that went so well with his Tempeh Sausage Balls and Spicy Marinara. Now that’s what I call Italian for the 21st Century!
Evening: A quick little dessert came together made with Pascha Chocolate Chips, Shredded Coconut, Walnuts, Pumpkin Seeds and Rasins.
