Breakfast: We had the last of our English Breakfast tea with Soy Milk and fresh Pink Grapefruit.
Lunch: We had a lot of leftover cooked quinoa. I started making a salad with it, adding chopped Celery, chopped, Carrots, chopped Green Apple and chopped Raw Almonds. Then I challenged myself to make maki, without the necessary bamboo mat. I used a plastic bag. The result was not as lovely as I would have like but it worked. 
Snack: We were getting ready for our next Musical Theater Workshop that evening and feeling festive so we went over to Santana Row for a treat, Pinkberry’s Just Fruit Tropical Mango: real tropical mango and pineapple that tastes like sunshine.
Dinner: A little later we went to Khanh’s for an early dinner. I chose the Sautéed Vegetables with Brown and Red Rice.
Gary got his favorite, Combination Rice Noodles, stir fried with Tofu and Vegetables.
And of course we got the spring rolls. These are the kind of Dinner Rolls I can sink my teeth into.
Evening: After a great workshop with some very awesome students, I finished up the leftovers from our dinner at Khanh’s.
Gary had his favorite foods: Raisins, Bananas and Peanut Butter with apple. He also added our new found favorite snack— Corn Thins!
