Breakfast: It’s Monday and after a very long Sunday, this was to be a day of rest. Now that doesn’t mean I don’t work, because, I don’t know how to not do anything. At least not very often. So the plan was to move slowly and do less. And since we had prepared lots of food this weekend, we wouldn’t be preparing any food. The morning began with Bancha Green tea.
Lunch: One of the dishes we prepared this weekend was the Roasted Root Vegetable Salad served on a bed of Arugula. I was looking forward to digging in to this dish as soon as my hunger returned. It has a lot of great flavor and textures – the sweet beets and carrots and mixed perfectly with the bitter greens.
Daily Green Juice: Kale, Collards, Beet Greens, Celery, Red Cabbage, Lemon, Ginger
Snack: I am not someone who eats many snacks. Sometimes when I am really busy and hungry I’ll grab a handful of nuts. That’s usually it. We had made four different flavors of Roasted Garbanzo Beans this weekend and had them in jars in the refrigerator. On this day of “rest”, when I got hungry I thought of our new snack food. I took a few handfuls. They are fantastic. I am thinking they will come in handy on the next trip as an easy travel food.
Dinner: This meal was a lot of fun, and not just because it was already done. The dishes look and taste like pure comfort foods, which are lovely to have on a day of “rest”. But these are comfort foods that are good for you too! We had Roasted Garlic and Red Onion Smashed Cauliflower with Chickpea Flatbreads with wonderful toppings – Figs, Olives, Grilled Onions and Marinara and the other with Sundried Tomatoes, Roasted Garlic, Grilled Onions and Oil-Free Pesto.
Evening: While prepping foods this past weekend for the recipes we made, I juiced a lot of lemons (thanks to Gary’s cousin Nancy for the lemons from her tree!). A cup of Hot Lemon Water (hot water with lemon juice) sounded just right to end the day, and with the lemon juice ready and waiting to pour it was easy.
