Breakfast: Still feeling full from our big party night out we had our morning tea, English Breakfast with Soy Milk.
Lunch: With Gary’s delicious homemade Tahini Dressing made from sesame seeds, I made a quick Kale Salad and served it with leftover Brown Rice Pasta in Gary’s Classic Tomato Sauce that he made a few days ago.
Daily Green Juice: Kale, Collards, Celery, Carrots
Dinner: We got a pile of greens with our GoOrganicNYC order the day before. That means all of last week’s veggies must be eaten. We steamed last week’s Kale and served with with the Yellow Split Pea Soup from two days before. It felt good to eating simply and nutrient-rich.
