Tuesday’s Lunch

I realize this is more of a breakfast dish, but today we’re having it for lunch.

Gluten free/dairy free stuffed French toast with chopped fresh coconut and strawberries. Here’s the ingredients. In the green bowl, I’ve got almond milk, eggs, pie spice, and vanilla extract.

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Also made a massaged kale salad. “Massaging” the kale with lemon juice and salt tenderizes it, making it easier to eat in it’s raw form, so you get more nutrients, etc. from it. And the vitamin C from the lemon juice helps your body absorb iron from the kale. This salad also has olive oil, chopped apple, raisins, and sunflower seeds in it. It came out great and I am super excited to be able to eat all these leaves (and acidic lemon juice) with no discomfort whatsoever. I know this can’t last forever, but I’m loving it!

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