October 27, 2011


October 27, 2011 - .  

breakfast: Egyptian chamomile tea; coffee with soy milk; pineapple, watermelon, and a banana

lunch: leftover garden pan from the vegetable garden mixed with leftover roasted butternut squash and leftover baked mustard tofu

dinner: leftover broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade with potato spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, and coconut milk; an apple


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