What Vegans Eat – Day 665


Breakfast: We got busy soon after waking. We’ve been purging and rearranging furniture and I was happy to do my morning yoga in the open space we created. Afterwards we worked as the Steel Cut Oats cooked with Cinnamon, Nutmeg, Dried Apricots and Walnuts. We set our laptops aside to enjoy the breakfast. I topped my cereal with Soaked Chia Seeds and Blueberries. We also had some Fresh Pink Grapefruit and Bai Mu Dan White Tea.
Lunch: I was getting ready for my radio show at 4pm. It’s so important not to be hungry during my program since I am always talking about foods. I reheated some of the Creamy Carrot Bisque and added some Mushrooms.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon
Dinner: I had forgotten to make my weekly GoOrganicNYC order on Sunday. I checked in with them on Monday and they were wonderful and took my late order. It arrived today. We typically get big heads of Kale for making juice but this time the Kale came in plastic boxes. I was not going to complain. I was happy that I could get my order even though I ordered past the deadline. This kale was fabulous too as a salad. We served it with some reheated Acorn Squash we had baked and froze a few weeks ago. Gary added some Balsamic Vinegar to it – delicious.
Evening: I was not very hungry at dinner but I was later on. Gary had made some Millet that I skipped for dinner. I took a small bowl, topped it with Creamy Lentil Bisque and a dash of Sky Valley Sriracha. It was my late night Sundae!
For a sweet treat, Gary mixed a little Peanut Butter with Agave and spread it on Corn Thins. We don’t need much to be satisfied. We had them with Vanilla Almond Rooibos Tea.

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