Organic twisty tricolor pasta with steamed kale, vodka sauce, cayenne, and parmesan.
Steamed kale salad with sautéed organic apple slices (freshly picked because it’s autumn!), crumbled cave aged blue cheese, and sunflower seeds!
Homemade shrimp, cucumber, and avocado sushi with wasabi.
Drink: Angry Orchard hard cider
Multicolor organic bowtie pasta cooked in Jade Oolong tea topped with vodka sauce and cayenne.
Quinoa salad with kale, avocado, cherry tomatoes, diced cucumbers, lemon juice, olive oil, pepper, and hawaiian red salt.
Idea of adding veggies: Keri O’Mara
Cooking strategy: Low Fat Vegan Chef
Egg, avocado, mexican blend cheese, and salsa breakfast burrito. Side of blueberries.
Tri-color pasta cooked with lemon black tea, hawaiian red salt, and olive oil. Topped with vodka sauce.