Thurs., Dec. 16th, DAILY MENU

Key to Abbreviations:
Dairy Free – DF
Gluten Free – GF
Dandy Blend- Dandy (coffee sub.)
Macadamia Nut Oil- Mac Oil
NSA- No salt added
Olive Oil – OO
PP – Protein Powder
S & P – Salt & Pepper
Sugar Free – SF
TBA- To Be Announced
Vegetarian – VEG

6: a.m.- lemon juice & water
6:20
steel cut oats with Rice Dream (going to MANNA to volunteer so wanted something substantial)

During the morning at MANNA I had a clementine & later a banana, as well as water, since the kitchen gets warm & I want to stay hydrated.
12:30 pm – Cooked a sweet potato in water and some kale in another pot. Pureed drained kale and placed it in the blender with cooked and peeled sweet potato and the potato water, added cinnamon and Voila! Soup. (recipe from my daughter-in-law, except she uses spinach.) Also had organic celery stuffed with hoomus.
4 p.m. Went for a haircut and forgot a snack, so I had two hard candies from the salaon. Not a good idea, since I tend to be hypoglycemic, so when I got home I ate a small artichoke I had made Tues. to counterbalance the sugar.
6:30 pm– Simmered sliced delicata squash with tempeh (grilled), snow peas, mushrooms, and red bell peppers coupled with a  tossed salad of leaf lettuce, grated carrots, radicchio & sprouts dressed with sesame oil and lemon juice.

8:30 p.m
. Organic fuji apple

Note: The delicata dish will appear on my website, www.menupause.info in a couple of days. I also made some millet with sprouted black lentils, but decided I really don’t enjoy millet, even though it is gluten-free. Since my motto is The Good Taste of Health, I probably will not buy millet again. I also made some “tempuna,” a tuna like recipe using cooked and grated tempeh plus all the other ingredients you put in tuna fish.

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