Food Journal - 10-19-21
Plum
Kiwi
Hichiya persimmon
Leftover Roasted Squash and Grape Salad with Pesto
Cindy's Kitchen brand Vegan Avocado Ranch dip with kettle potato chips
La Croix brand soda water, Blackberry Cucumber flavor
Florida pomelo
Tofu "Beatrice"
- Hashbrown patties [contains cornmeal]
- Cooked spinach
- Tofu dredged in nutritional yeast and pan fried in olive oil with salt and pepper
- Fresh tomato slices
- Vegan hollandaise (still perfecting recipe)
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