Breakfast: It’s the second day of the new year. We don’t know how long we will have our kitchen water. Our building has a major plumbing nightmare in the basement and they got us a temporary situation to get us through New Year’s Day and a few days after. We are not sure when the water will go off again. It’s a good time to prepare food. I made a huge pot of Steel Cuts Oats with Bananas, Coconut, Sunflower Seeds and Cinnamon. There was plenty leftover after we had our morning bowls that would last the next few days. While the oats cooked, I did a lot of food prep for the next few days – shredding red cabbage, cleaning and drying Kale and Romaine Leaves, cutting up Onions along with Carrot and Celery sticks.
Lunch: I had soaked some Cranberry Beans the night before and they were cooked and ready for lunch. Gary made a quick and easy salsa using a jar of Strained Tomatoes and he treated us to a flavorful Chickpea Flour Flatbread. I ran across the street and grabbed a couple of avocados from a local market. There was still a bit of cooked Brown/Black/Red Rice left too. We were set for lunch.
Daily Green Juice: Kale, Collards, Celery, Red Cabbage, Carrots, Lemon, Ginger.
Dinner: This super big salad came together so fast since everything was prepped and ready: Kale, Red Cabbage, Red Oions, Guacamole, Creamy Balsamic Dressing.
