Breakfast: Steel Cuts Oats with Pears, Bananas, Raisins, Cinnamon, Sunflower Seeds and Chia Seeds with Irish Breakfast Tea.
Lunch: Tricolore Carrots and Red Lentil Soup with added Celery, reheated from yesterday.
Snack: Deconstructed Peanut Butter Cups: Plain Dry Roasted Unsalted Peanuts with Dairy-Free Dark Chocolate Chips.
Dinner: A replay on last night’s dinner: Corn on the Cobb and Red Kale Salad with Tomatoes, Red Onion, Pumpkin Seeds, Pear and Apple Cider Vinegar. Gary passed on the salad and made a quick meal with Millet, Tofu and Sriracha Sauce.
