October 21, 2010


October 21, 2010 - .  

breakfast: shredded wheat with soymilk; toast with Earth Balance; coffee

lunch: leftover kale salad with kidney beans; peanut butter and jelly sandwich

dinner: pasta with pesto (garlic, olive oil, basil, toasted pine nuts, miso, nutritional yeast) and cherry tomatoes (tomatoes tossed in olive oil, salt, and pepper); leftover kale salad; whiskey on the rocks

Larry and Luna’s vanilla island coconut ice cream with chocolate chips


  1. stacey's comment:

    how was the pesto with miso and nutritional yeast?


    katherine's reply:

    That’s how Sticky used to make it. It’s good. I don’t really add enough to taste it. The miso just adds the saltiness and the nut yeast makes the texture more creamy.


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