Breakfast: Lemon Poppyseed Muffins already made the day before gave me a happy face! Served with Pears and Bananas.
Coffee Break: There was brewed Coffee in the refrigerator that I had made a few days before when I had not slept well. I never drank it. Gary took it and whipped up a luscious drink with Coconut Milk and Cacao Nibs.
We started talking about making Tempeh Reubens and that would require bread. So I made some! I used the 22-Day Revolution Cookbook recipe and modified it a little bit. I was surprised and thrilled when it came out. This is a gluten-free recipe made without starch or xanthan gums, which you typically find in gluten-free bread. This bread was made with oat, rice and millet flours, a little maple syrup, seeds and yeast. We will wait a day and try it tomorrow. I used Caraway Seeds so it would taste like a Rye Bread.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon, Ginger.
Dinner: Gary spiced up the black Beans a lot, added Tomato Paste, Onions and Corn and there was an easy Chili. We had it with Field Roast Smoked Apple Sausage and Brown Rice.
