a small organic garden salad of Romaine leaves, sliced avocado, a small sprinkling of chilled lima beans and butter beans, chilled chikn-tenders (zero meat, all plant protein), smothered in vegan Caesar dressing, with sunflower seeds and slivered almonds. Two celery sticks filled with organic freshly ground peanut butter. A small glass of orange juice. Chilled spring water, on the side.
Later, I plan to have a small carrot cupcake (no frosting), topped with a scoop of warm, fresh from the oven, non-dairy Vanilla, sugar free custard...with a sprinkle of nutmeg.
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