Breakfast: fresh-squeezed orange juice, toast made with sprouted barley bread topped with milk-of-paradise (cashew/macadamia nut butter), oatmeal, whole apple, hazelnut milk
Morning Snack: celery sticks and baby carrots dipped in peanut butter, black and yellow raisins, brown rice and sesame crackers, soymilk, water
Lunch: tempeh nugs (cubed tempeh, olive oil, Bragg aminos, Spike), brown rice and steamed vegetables (kale, patty-pan squash, zucchini, carrots), cucumber slices and cherry tomatoes, soymilk
Afternoon Snack: Momma's Banana Bread (bananas, sunflower oil, maple syrup, soymilk, whole wheat pastry flour, kamut flour, baking soda, baking powder, sea salt and a vegan, all-natural ingredient...Momma can't tell about the secret ingredient because that is what makes her bread so yummy!), fresh cooked Christmas Lima beans (they are the pretty ones with the red streaks and I eat them like nuts), whole banana, apple juice, hazelnut milk, water
Dinner: Amaranth spaghetti (I am allergic to durum wheat, found in most pastas), marinara sauce, garlic bread (whole wheat bread, olive oil, crushed garlic, dried basil), steamed green and wax beans with nutritional yeast
