January 4th Menu

Breakfast: An Apple, oatmeal and hot coffee.

Lunch: A tortilla wrap, filled with left over black eyed pea and blackbean vegan "hoppin johns" and lettuce, baby carrots, a pink lady apple, iced green tea with ginger and lime

Dinner: Left over curried chickpeas and veggies from Sunday made into psuedo falafel (by processing 1 cup left over curry with 1/2 cup corn meal and 1/2 cup flour and making into patties), topped with cumin-spiced tomato and red onion, served with a green salad, with carrots, red cabbage, pea pods, apples and walnuts and a lime and olive oil dressing. Iced green tea with lime.