Before Breakfast: 2 probiotic capsules and a large glass of water

then wait 1/2 hour

Breakfast: Green Tea with Almond milk (unsweetened)

Ezekiel Sprouted Grain Toast with Almond Butter and 1/2 Banana

Snack: 1/2 cup chopped strawberries and raspberries with minced parsley

1 slice of Apple-Cinnamon Toastie (From Babycakes cookbook).  Gluten-free and vegan!

Lunch: Brown Rice and Lentil Curry with Red Chard, Garlic, Red Peppers, Carrots and Jalapeno

Snack: 1/2 piece of the Apple-Cinnamon Toastie (homemade from Babycakes cookbook) Gluten-free and Vegan.

Dinner: Sweet Potato-Mung Bean Curry Stew

Steamed Broccoli

Millet and Rutabaga Mash

Miso Dressing (on the broccoli and millet)

Breakfast:

Water with lemon juice

Sprouted Whole Grain Toast (Ezekiel Food For Life brand) with 1 TBS almond butter

1 cup coffee with unsweetened almond milk -yes, I do drink coffee sometimes

Lunch:

Lentil Artichoke Stew (from The Cancer Project) over Brown Rice

1/4 of an avocado (on the rice)

Water with fresh lemon (from my tree)

Dinner:

Vegan ‘Coleslaw’ with Sorrel, Cabbage and Kale, hemp seeds, lemon juice and flax seed oil

Brown Rice

Channa Masala (Indian Chickpea dish)

Aloo Gobi (Indian cauliflower and potato dish)

Mango slices, fresh, for dessert

Ginger Tea

Late Night Snack:

Brown Rice Cake (lundberg’s seaweed wasabi flavor)

Breakfast:

Sprouted grain toast with almond butter and 1/2 banana

Green Tea

Hot Lemon Water

Lunch:

Brown Rice (cooked with a little coconut milk and thai curry paste)

Green Lentils and Vegetables simmered with Moroccan spices

Snack:

2 mandarins and about 5 pecans

Dinner:

Raw Cabbage Salad (massage cabbage with lemon juice and salt until softened)

Steamed Beets dressed with lemon, parsley and arugula

Sweet potato, crimini mushrooms, garbanzo beans, garlic and onions (cooked in a water saute with salt and red pepper flakes)

-I kinda mixed all of this together

Brown Rice  (same as above)