Breakfast: I had a lot of food in my belly from yesterday’s holiday brunch. We each dug into some of the leftovers – a Buckwheat Waffle and Home Fries, Almond Yogurt and Berry Pear Compote. I brewed a Chocolate Pu Erh tea.
Lunch: I made sure I ate before broadcasting the It’s All About Food show. I took the leftover Chinese Broccoli from Green Zenphony and made a soup with added Mushrooms and Mushroom Broth. I love to do this – make a soup with Chinese food leftovers.
I also treated myself to some Grilled Almond/Sundried Tomato Cheese on Toast.
Daily Green Juice: Kale, Collards, Celery, Carrots, Lemon.
Snack: I don’t snack often but sometimes an Apple seems just what is needed, with some more Chocolate Pu Erh tea.
Dinner: Simple can be so satisfying. I topped some Cranberry Beans with Almond Yogurt and Avocado. That’s it. It was all I needed.
Evening: I was working on the Healthy Eating Power Hour and Gary treated me to a Strawberry Banana Cashew Milk smoothie when I was finished.
