Breakfast: Gary was off to his acting class at HB Studio and I got started on my long “to-do” list for the day. I grabbed the leftover pineapple and nibbled on it while I worked.
Lunch: When hungry started calling, I went to the refrigerator and took out some of the (Avocado/Millet/black and Red Rice) Maki I had made the day before. It made for excellent nourishment while I spent the day working at my desk, stopping occasionally to get up, walk to the kitchen, and stir the lentil soup I had simmering on the stove. Cooking is an excellent physical activity!
Daily Green Juice: Kale, Collards, Carrots, Lemon
Dinner: We were both very hungry when we sat down for dinner. The Romaine I had prepped the day before went into a Blended Salad with Bananas, Blueberries, Strawberries, Maca Powder and Chia Seeds. We also finished up all the leftovers including the Cole Slaw. I thought we were almost done with it but it looked liked it had doubled in size. Then I realized Gary had added the leftover Millet to it. Soon it was devoured along with Long Island Sweet Corn, and the remainder of the Maki.
We were still HUNGRY! That’s where the Lentil Soup I had started cooking a few hours before came in handy. It contained Carrots, Red Onions and an herb mix of Parsely, Leeks and Fenugreek. It hit the spot!
Evening: I began reading Marco Borges’ The 22-Day Revolution Cookbook for my radio show with him tomorrow. The first recipe was Banana Bread and immediately I wanted to make it. So I did.
We had a few guilt-free slices when we came back from our late night workout at the gym in the basement of our apartment building.
