Breakfast: Staying over at my parent’s house, my mom always wants to feed us lots of food. We were not very hungry and she had not prepared anything so it all worked out. In the morning, we had a repeat of the night before – Rolled Oats with Almond Milk, Walnuts and Raisins.
Lunch: Gary was off to California to attend his uncle’s funeral. He had a bag of goodies to keep him going during the flight, Apples, Homemade Gorp and Baked Tofu (our favorite food to bring on airplanes.). After dropping Gary off at the airport and returning the rental car, I arrived home to catch up on lots of work. I always have long lists in my head and at the end of the day am disappointed because I can never do it all. I was especially fatigued when I got home. I managed to make a simple lunch – Homemade Sauerkraut, a Cashew Cream Mushroom & Celery Soup and Genmaicha tea.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon
Dinner: For my dinner for one, I made wraps filled with a Tofu, Cabbage stir fry. The secret flavor ingredient was the leftover Baked Vegetables from a few nights ago, with Caramelized Onions and Garlic. I wrapped them in Brown Rice tortillas. And I learned something! Gary had been frustrated because these tortillas did not hold up very well. They were dry and would crack. These brown rice, gluten-free tortillas are not as friendly to use as the wheat varieties. I decided to look on the wrapper today to see if there were some instructions, and there were. The trick is to rinse the tortillas, shake off the excess water and then cook them. The instructions suggested using a microwave but I baked them, just for a few minutes. They were wonderful!
Evening: A small piece of Dark Chocolate with some raw Almonds is a yummy treat.