Breakfast: We began the holiday festivities today with a breakfast at Red Pipe Cafe before some last minute food shopping. We had vegan scones – mine was Spinach and Artichoke, Gary had Cranberry. And we had Hot Cocoa! Made with Almond Milk. Red Pipe Cafe is awesome. We spied some Pinkus beer in the cold case. Now we know where to go for a brew.
Lunch: It’s hard to eat or to know what to eat when making treats for the holidays. We debated going out or ordering in and thankfully Gary made the wise choice. He made a giant Kale Salad with Red Onions and Blueberries with a quick Little Seed Caesar Dressing. We had seconds and thirds. When we were done, we shared an Apple Turnover. I always leave enough leftover when making an Apple Pie for a turnover.
Here are the Gingerbread Cookies before we iced them.
The Apple Pie looks pretty good!
We used Zsu Dever’s Royal Icing recipe from her Aquafaba cookbook. I used Beet Powder to color it for a rosy color. I don’t like using food coloring with artificial colors.
Daily Green Juice: With all the holiday cooking, I managed to fit in making a dozen jars of juice to be frozen for the week with Kale, Collards, Red Cabbage, Broccoli, Celery, Carrots, Lemon and Ginger.
Dinner: For dinner, the only thing we wanted was cereal. I made a bowl of Buckwheaties for me with Cherries, Raisins and Soy Milk. We bought cherries for Gary to marinate and put in our holiday cocktails later on in the week.
Gary made Oatmeal and ate it right out of the pot!
