Brunch: Today is going to be an easy day. We’ve got food for days. After getting to sleep at 3am, naturally, the morning came late. I was finishing up reading Will Bonsall’s book for my show. We went for brunch, both of us ordering different things off the menu. Gary had a luscious cereal bowl made with leftover Steel Cut Oats from Le Pain Quotidien that he didn’t finish on Sunday. He cooked them with one of the Baked Apples we made yesterday which had Almond Butter, Raisins and Cinnamon.
I went for the full breakfast: Baked Red Potatoes with Tofu Sour Cream and Chives; Buckwheat with Carrots and Onions; Jasmine Tea; Green Smoothie made with Kale, Carrots, Cucumber, Apple, Flax Seeds and Walnuts and a Baked Apple. Get the recipes for the Baked Apples, Tofu Sour Cream and Smoothie at the Food Revolution Summit at the end of the month. It’s free!
Dinner: The Chopped Salad that we prepped yesterday was tossed with Little Seed Caesar and served with Roasted Winter Vegetables. We each had multiple servings of both.
Evening: When they are in the house they must be eaten. We each had two Baked Apples!