Breakfast: The fresh bread I made yesterday does not last long. We finished it up for breakfast. Mm, it’s so good. I served it with Genmaicha tea.

 
Dinner: We are running low on food inventory since we returned from 10 weeks in California. We put in our orders with Vitacost for nuts, seeds, whole grains and flours, and a GoOrganicNYC order for produce. A trip to Trader Joe’s on foot early this week should complete our stocks. With a head of Kale, I made this FANTASTIC salad. We had a few prunes that I chopped small along with black wrinkled olives, a scallion and a 1/4 remaining piece of a yellow onion. For a dressing, I took what was remaining in the bottle of Dijon mustard and added Apple Cider Vinegar, Maple Syrup and a little water for a tangy and tasty dressing.

 
Last week when we were doing a photo shoot with new recipes I cooked a huge batch of cannellini beans. There was a lot left over that I froze and took out to defrost yesterday. Today, I mixed them with Vermouth, fresh Dill, Onions and Dijon Mustard and scooped it into a Squash I had baked a few days ago. While it baked, we ate the Kale Salad. It took a long time, but it was worth it. Here is what it looked like.

 
We were surprisingly stuffed from the Kale Salad so we just tried a small slice. It will be back on the plate tomorrow. Can’t wait!

 
Evening: One small piece of Dark Chocolate was my evening treat along with Vanilla Almond Rooibos Tea.