Breakfast: Working away on our weekend leftovers, I took the last piece of Chickpea Flatbread and loaded it up with Marinara, Avocado, Porcini Mushrooms and Tomatoes. This is a winner.
Daily Green Juice: Kale, Collards, Beet Greens, Red Cabbage, Celery, Ginger, Lemon
Dinner: Gary made a giant Asian Salad with Napa Cabbage, Bean Sprouts, Red Onions, Scallions, Cilantro, Sesame Seeds and a Peanut Dressing.
Evening: Those Frozen/Raw Lemon Cheesecake Cookies get lonely in the evening and call my name. I answered their call.
