Breakfast: Fun with Fruit and Corn Thins! I reheated the leftover Steel Cut Oats while cutting up some fresh fruit – Nectarines and Mangoes. I topped the cereal with the fruit and added some Bueberries.
Gary chose Corn Thins with Peanut Butter instead of cereal and top his with the Nectarines and Mangoes.
Lunch: Gary had not been to Hanna’s yet since we arrived on May 18. It was time to pay them a visit. I ordered the Lemongrass Tofu which came with Spring Rolls.
Gary ordered the Rice Vermicelli Noodle Bowl.
Dinner: Working late rehearsing for the reading of Gary’s new play, leftovers come in handy. We mixed the Tomato Primavera Sauce with the Quinoa and I sliced up the Lemon Baked Tofu to top my salad and Gary got his Teriyaki-style Baked Tofu, tossed with Seed Caesar Dressing.
