Happy Mother's Day!!!
Today, was a pretty boring day, but learned that Zippy's has a couple of vegetarian options.
For breakfast, I stuck with the Rip Big Bowl Breakfast at home with a banana - I am getting pretty tired of this but it does keep me pretty full until lunch.
Since it's Mother's Day, my sister took my mom and I to Zippy's because it wouldn't be as busy as the fancy restaurants. She was wrong, everyone was at Zippy's for Mother's Day. I went in thinking that I would be eating a salad with no dressing, but they had a tofu patty sandwich on a whole wheat bun. I ordered it with extra mushrooms and no mayo with a side salad. I have to say that the sandwich was pretty good.
I had to work for a couple of hours, but got to go home and spend the afternoon doing nothing, so I decided to bake myself a Mother's Day Engine 2 Dark Chocolate Brownie....no oil, no eggs. I got the recipe from the E2 book and instead of oil I used applesauce and instead of eggs I used Ener-G an egg substitute mixture of tapioca flour and other binding ingredients. It was an easy recipe and delicious. Moist and very chocolaty. Next time, I would add more applesauce and less time in the oven.
YUM! Happy Mother's Day to me.
For dinner, I decided to have leftovers, salad and lentil soup with kabocha.
Breakfast - Rip Big Bowl Breakfast and a soy cappuccino
Lunch - Tofu patty sandwich on whole wheat
Dinner - Salad and Lentil soup
Dessert - E2 Dark Chocolate Cake
Tuesday, May 10, 2011
Sunday, May 8, 2011
Week 2 - Day #13 Engine 2 Challenge
I had enchiladas on the brain since Thursday, so decided to make it for dinner.
Breakfast - Rip's Big Bowl Breakfast with Almond Milk
Lunch -1/2 E2 burrito at Whole Foods Market Kahala
Dinner - Enchiladas ala Natalia
The TSP (textured soy protein) was okay for Thursday night's soft tacos, but I wanted to create my own from scratch. So here is my new recipe for enchiladas.
2 small sweet local onions (diced)
1/2 cup vegetable broth
1/2 cup white wine
2 medium dried chipotle chiles (soaked in hot vegetable broth & minced)
salt & pepper to taste
1/2 box of crimini mushrooms
1 tablespoon minced garlic
1 box extra firm 365 tofu (drained and minced)
2 tablespoons ground chili powder
2 tablespoons fresh sage
1 tablespoon dried Italian seasoning (basil, oregano)
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 cup cooked white navy beans
Cook all ingredients listed and added in the order above. Let mixture cook for 10 minutes and until all liquid has evaporated.
Make fresh corn torillas (see #Day 11 for directions). Place in plastic bag to steam and soften.
Also, made my own salsa.
In a dry small pot:
2 small halved sweet local onions
1 halved jalapeno
Heat and blacken onions and jalapeno, on all sides. Add cup of vegetable broth and cook for 10 minutes. Take off heat, add one medium Hawaiian hot pepper (take half the seeds out) and let sit until cool.
Place cooled onion, jalapeno & vegetable broth mixture in blender and add one can of 365 no-salt diced tomatoes. Blend, taste and add salt to taste.
In a baking dish, place 1/2 cup of salsa on the bottom of the pan, roll tofu mixture in soft corn tortillas and place on salsa in baking dish. Place enchiladas side by side until pan is full. Cover salsa over enchiladas and sprinkle nutritional yeast on top. Bake on 350 degrees for 20 minutes.
Serve with a salad and guacamole.
This meal was so satisfying and hearty. You will have to try this recipe.
You will have leftover tofu mixture, tortillas, and salsa. Just right for another great meal.
Breakfast - Rip's Big Bowl Breakfast with Almond Milk
Lunch -1/2 E2 burrito at Whole Foods Market Kahala
Dinner - Enchiladas ala Natalia
The TSP (textured soy protein) was okay for Thursday night's soft tacos, but I wanted to create my own from scratch. So here is my new recipe for enchiladas.
2 small sweet local onions (diced)
1/2 cup vegetable broth
1/2 cup white wine
2 medium dried chipotle chiles (soaked in hot vegetable broth & minced)
salt & pepper to taste
1/2 box of crimini mushrooms
1 tablespoon minced garlic
1 box extra firm 365 tofu (drained and minced)
2 tablespoons ground chili powder
2 tablespoons fresh sage
1 tablespoon dried Italian seasoning (basil, oregano)
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 cup cooked white navy beans
Cook all ingredients listed and added in the order above. Let mixture cook for 10 minutes and until all liquid has evaporated.
Make fresh corn torillas (see #Day 11 for directions). Place in plastic bag to steam and soften.
In a dry small pot:
2 small halved sweet local onions
1 halved jalapeno
Heat and blacken onions and jalapeno, on all sides. Add cup of vegetable broth and cook for 10 minutes. Take off heat, add one medium Hawaiian hot pepper (take half the seeds out) and let sit until cool.
Place cooled onion, jalapeno & vegetable broth mixture in blender and add one can of 365 no-salt diced tomatoes. Blend, taste and add salt to taste.
In a baking dish, place 1/2 cup of salsa on the bottom of the pan, roll tofu mixture in soft corn tortillas and place on salsa in baking dish. Place enchiladas side by side until pan is full. Cover salsa over enchiladas and sprinkle nutritional yeast on top. Bake on 350 degrees for 20 minutes.
Serve with a salad and guacamole.
This meal was so satisfying and hearty. You will have to try this recipe.
You will have leftover tofu mixture, tortillas, and salsa. Just right for another great meal.
Week 2 - Day #12 Engine 2 Challenge
Today, was a day to clean the refrigerator and to eat the week's delicious leftovers! What great way to safe money and enjoy the highlights of the week.
Breakfast - Rip Big Bowl Breakfast w/ fresh strawberries and almond milk
Lunch - Kale salad and leftover TSP Mexican mixture with rice
Dinner - Leftover Thai Bibimbap
Breakfast - Rip Big Bowl Breakfast w/ fresh strawberries and almond milk
Lunch - Kale salad and leftover TSP Mexican mixture with rice
Dinner - Leftover Thai Bibimbap
Week 2 - Day #11 Engine 2 Challenge
Happy Cinco de Mayo!!!
Okay, it's time to make fresh corn tortillas. I decided to make soft tacos with a textured soy protein in place of ground meat. I bought a popular TSP, Smart Ground, Mexican Style. I needed to make it taste less premade and more homemade. So I did the onion in the dry & hot pan with vegetable broth and white wine technique, but also added a small amount of tomato paste, chili powder and garlic. It also needed a little more texture, so I added a cup of black eye peas.
I made fresh corn tortillas with a Masa Harina mix. Follow directions on the package. After you've make fresh tortillas, you will never buy another already made bag of tortillas. It's too easy
I bought already made salsa and guacamole from Whole Foods Market Kahala, because I did not have time to make my own and you cannot have soft tacos without the condiments. And forget the shredded romaine lettuce for a fresh crunch.
Thursday, May 5, 2011
Week 2 - Day #10 Engine 2 Challenge
Okay, it is getting a little boring for breakfast and lunch. Had my homemade Engine 2 Big Bowl Breakfast and for lunch leftover lentil soup and kale salad with fig balsamic dressing.
For dinner I decided to make my version of a bibimbap with a Thai influence.
I made the peanut/almond/tofu sauce for my quinoa pasta with three vegetable sides - sauteed carrots with thyme, sauteed mushrooms with onions, garlic and white wine and sauteed garlic kale. Bob came by and brought his tofu in 5 spice.
All of the vegetable dishes started with onions in a very dry & hot pan, then vegetable broth and at this point lower the heat and cook for a minute, and finally add main vegetable ingredient with seasonings.
For dinner I decided to make my version of a bibimbap with a Thai influence.
I made the peanut/almond/tofu sauce for my quinoa pasta with three vegetable sides - sauteed carrots with thyme, sauteed mushrooms with onions, garlic and white wine and sauteed garlic kale. Bob came by and brought his tofu in 5 spice.
All of the vegetable dishes started with onions in a very dry & hot pan, then vegetable broth and at this point lower the heat and cook for a minute, and finally add main vegetable ingredient with seasonings.
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| When heating the peanut/almond/tofu sauce (see previous entry for recipe), in a large saute pan heat some vegetable broth with some of the liquid in the mushrooms. Add 1 cup of tofu sauce whisk and then add the cooked quinoa pasta. I would've added green onions, if I had some. This is so creamy and delicious - with no dairy! |
Wednesday, May 4, 2011
Week 2 - Day #9 Engine 2 Challenge
Having the Rip Big Bowl cereal for breakfast has been such an easy and fulfilling breakfast, but I know I will need to change it up soon. I purchased two new cereals and both E2 approved - Uncle Sam Toasted Whole Wheat Berry Flakes and Flaxseed and Nature's Path Organic Millet Rice Fruit Juice Sweetened and will started using them tomorrow.
For lunch, I decided to purchase the NEW E2 burrito with the flaxseed torilla. The burrito bar will let you get a vegetable item from the salad bar to put on the open face E2 burrito, today I got the garlicky kale salad to put on the burrito filled with rice, beans, sauteed vegetables, shredded cabbage, salsa and guacamole. All for $7.99 It was so huge that I could not eat the entire meal, so will save it for tomorrow.
Tonight I wanted to have some pasta, so I made an easy Italian tomato sauce. Here is the recipe:
1/2 diced white onion
1 cup white wine
1 tablespoon minced fresh garlic
2 diced medium sized tomatoes
1 cup reserved pasta water
salt to taste
1 cup vegetable broth
2 teaspoons fresh thyme
1 teaspoon chili flakes
1 cup shredded fresh basil
1/2 cup grape tomatoes
1 bundle of brocolli, blanched and chopped to 1/2 inch pieces)
1/2 box Quinoa pasta (cooking instructions on the box)
minced flat leaf parsley
In a very hot clean pot, drop the minced onions until brown, then add white wine and reduce for about 2 minutes. Add garlic, diced tomatoes, pasta water and salt to taste, cook for 2 minutes. Add vegetable broth, thyme, chili flakes, fresh basil and grape tomatoes, cook down for 5 minutes. Before serving, add cooked Quinoa pasta. Serve with fresh minced flat leaf parsley.
Breakfast - Rip's Big Bowl Breakfast
Lunch - Whole Foods E2 burrito with garlicky kale salad
Dinner - Quinoa Pasta with fresh Italian tomato sauce and a mixed green salad w/ E2 Fig Balsamic
Dessert - Small bowl of frozen E2 Chocolate Mousse
For lunch, I decided to purchase the NEW E2 burrito with the flaxseed torilla. The burrito bar will let you get a vegetable item from the salad bar to put on the open face E2 burrito, today I got the garlicky kale salad to put on the burrito filled with rice, beans, sauteed vegetables, shredded cabbage, salsa and guacamole. All for $7.99 It was so huge that I could not eat the entire meal, so will save it for tomorrow.
Tonight I wanted to have some pasta, so I made an easy Italian tomato sauce. Here is the recipe:
1/2 diced white onion
1 cup white wine
1 tablespoon minced fresh garlic
2 diced medium sized tomatoes
1 cup reserved pasta water
salt to taste
1 cup vegetable broth
2 teaspoons fresh thyme
1 teaspoon chili flakes
1 cup shredded fresh basil
1/2 cup grape tomatoes
1 bundle of brocolli, blanched and chopped to 1/2 inch pieces)
1/2 box Quinoa pasta (cooking instructions on the box)
minced flat leaf parsley
In a very hot clean pot, drop the minced onions until brown, then add white wine and reduce for about 2 minutes. Add garlic, diced tomatoes, pasta water and salt to taste, cook for 2 minutes. Add vegetable broth, thyme, chili flakes, fresh basil and grape tomatoes, cook down for 5 minutes. Before serving, add cooked Quinoa pasta. Serve with fresh minced flat leaf parsley.
Breakfast - Rip's Big Bowl Breakfast
Lunch - Whole Foods E2 burrito with garlicky kale salad
Dinner - Quinoa Pasta with fresh Italian tomato sauce and a mixed green salad w/ E2 Fig Balsamic
Dessert - Small bowl of frozen E2 Chocolate Mousse
Tuesday, May 3, 2011
Week 2 - Day #8 - Engine 2 Challenge
It is getting so easy to stay full. Because I've been able to cook my meals, I always have leftovers for another lunch or dinner meal. This is a great way to save money and to recycle the wonderful "new" recipes.
For dinner tonight, after our support meeting at Whole Foods Market Kahala, my friend Bob made a baked stuffed green pepper. He did not use a recipe, but used what he had in his cupboard and refrigerator.
Steam fry diced onions (1/2 onion)
Cooked quinoa (1 cup)
Diced no-salt can tomatoes (1/2 cup)
Fresh corn (1/2 cup)
No-salt black beans (1/2 cup)
Salt & Pepper to taste
Chili powder to taste
Mix the above ingredients in a pan and cook thoroughly. Stuff peppers with mixture and bake at 350 degrees for 15 minutes, or until pepper is cooked. Top cooked peppers with nutritional yeast as a cheese topping substitute.
For dessert, we used the Chocolate Mousse E2 recipe, added fresh chopped organic strawberries and put it in the ice cream maker. It was delicious and tasted like Tofutti.
It was a great day!
Breakfast - Rip Big Bowl Cereal mix
Lunch - Leftover collard luau and vegetable stew
Dinner - Stuffed Peppers with steamed broccoli and mixed green salad
For dinner tonight, after our support meeting at Whole Foods Market Kahala, my friend Bob made a baked stuffed green pepper. He did not use a recipe, but used what he had in his cupboard and refrigerator.
Steam fry diced onions (1/2 onion)
Cooked quinoa (1 cup)
Diced no-salt can tomatoes (1/2 cup)
Fresh corn (1/2 cup)
No-salt black beans (1/2 cup)
Salt & Pepper to taste
Chili powder to taste
Mix the above ingredients in a pan and cook thoroughly. Stuff peppers with mixture and bake at 350 degrees for 15 minutes, or until pepper is cooked. Top cooked peppers with nutritional yeast as a cheese topping substitute.
For dessert, we used the Chocolate Mousse E2 recipe, added fresh chopped organic strawberries and put it in the ice cream maker. It was delicious and tasted like Tofutti.
It was a great day!
Breakfast - Rip Big Bowl Cereal mix
Lunch - Leftover collard luau and vegetable stew
Dinner - Stuffed Peppers with steamed broccoli and mixed green salad
Monday, May 2, 2011
Day #7 Engine 2 Diet
It is my day off again and went to Zumba with Charles.
Today is May Day and invited to a Hawaiian Luau themed lunch at Darlene's house. So I needed to cook something in that theme, because I knew that they would not have much that I could eat. They served great food like poke (6 different types), lau lau, steamed mahi mahi with a creamy mushroom sauce, lomi lomi salmon, fried chicken, fried rice, fruit salad, sweet potato and poi. The only items I could eat was the fruit salad, sweet potato and poi. So I brought 2 dishes that were E2 compliant.
I made a luau made with collards, onions, garlic and light coconut milk.
Here is the recipe:
2 bunches of organic collard greens
1/2 cubed white onion
4 cloves garlic
water to saute onions and garlic
1 can of light coconut milk
And also made another vegetable stew with the extra vegetables I bought from last night's stew. Lunch was so substantial that I did not even think of cheating.
The night before I soaked some dry black eyed peas & cooked them before my Zumba class, so Bob made a bean spread with the peas, roasted red peppers, garlic, lemon, cumin, salt, pepper and cayenne pepper and water. The spread was delicious and perfect for a pupu, even the others enjoyed it. I think?
For my evening dessert I made a decaf mocha affogato - espresso, mocha powder and a scoop of coconut milk cream with strawberries.
Breakfast - decaf soy cappuccino
Lunch - black eye pea spread with Wasa light rye crackers, ogo salad, vegetable stew, collard greens, fruit lomi, poi, sweet potato, and papaya salad.
Dinner - left over chili w/ brown rice and vegetable stew
Dessert - decaf espresso, chocolate, coconut milk cream with strawberries
Today is May Day and invited to a Hawaiian Luau themed lunch at Darlene's house. So I needed to cook something in that theme, because I knew that they would not have much that I could eat. They served great food like poke (6 different types), lau lau, steamed mahi mahi with a creamy mushroom sauce, lomi lomi salmon, fried chicken, fried rice, fruit salad, sweet potato and poi. The only items I could eat was the fruit salad, sweet potato and poi. So I brought 2 dishes that were E2 compliant.
I made a luau made with collards, onions, garlic and light coconut milk.
Here is the recipe:
2 bunches of organic collard greens
1/2 cubed white onion
4 cloves garlic
water to saute onions and garlic
1 can of light coconut milk
And also made another vegetable stew with the extra vegetables I bought from last night's stew. Lunch was so substantial that I did not even think of cheating.
The night before I soaked some dry black eyed peas & cooked them before my Zumba class, so Bob made a bean spread with the peas, roasted red peppers, garlic, lemon, cumin, salt, pepper and cayenne pepper and water. The spread was delicious and perfect for a pupu, even the others enjoyed it. I think?
Happy May Day!
For my evening dessert I made a decaf mocha affogato - espresso, mocha powder and a scoop of coconut milk cream with strawberries.
Breakfast - decaf soy cappuccino
Lunch - black eye pea spread with Wasa light rye crackers, ogo salad, vegetable stew, collard greens, fruit lomi, poi, sweet potato, and papaya salad.
Dinner - left over chili w/ brown rice and vegetable stew
Dessert - decaf espresso, chocolate, coconut milk cream with strawberries
Day #6 Engine 2 Diet
Here are the three cereals I mix to make my own Rip Breakfast Bowl:
I had plans to have dinner at a friends house and the theme was Filipino food. So I made an E2 version of a Filipino eggplant stew called Pinakbet. It has ginger, onions, kabocha, eggplant, tomatoes and wing beans cooked with some water.
For dessert, I grabbed a frozen pre-made gluten and dairy free cake and put the E2 Chocolate Mousse and fresh strawberries on top.
Breakfast - homemade cereal
Lunch - leftover dahl and vegetable curry from Weds. dinner
Dinner - vegetable stew with kabocha, eggplant and wing beans
I had to have a Filipino dish my friend Bill made it was made of eggplant, battered in egg (yes, I did cheat).
Dessert - gluten and dairy free cake w/ chocolate mousse and strawberries
I had plans to have dinner at a friends house and the theme was Filipino food. So I made an E2 version of a Filipino eggplant stew called Pinakbet. It has ginger, onions, kabocha, eggplant, tomatoes and wing beans cooked with some water.
For dessert, I grabbed a frozen pre-made gluten and dairy free cake and put the E2 Chocolate Mousse and fresh strawberries on top.
Breakfast - homemade cereal
Lunch - leftover dahl and vegetable curry from Weds. dinner
Dinner - vegetable stew with kabocha, eggplant and wing beans
I had to have a Filipino dish my friend Bill made it was made of eggplant, battered in egg (yes, I did cheat).
Dessert - gluten and dairy free cake w/ chocolate mousse and strawberries
Day #5 Engine 2 Challenge
Today was my day off and decided to workout at Zumba by Jen at the Hawaii Kai Towne Center with Charles. I felt so good after the workout and also had so much more energy than usual.
My friend Christine told me about a new cafe that serves vegan dishes and specific sandwich which is compliant to the guidelines of the challenge. So we all decided to meet there, 4 friends on the challenge. I had half a sandwich and miso soup.
After working at ARTafterDARK at the Honolulu Academy of Arts, Charles and I went to town. I figured I could get a great salad with no dressing. And I did, but also was thrilled to learn that they had a vegan lentil soup, minus the yogurt topping. My salad was an arugula, beet, fennel and orange salad. YUM!
Breakfast - Big Rip Bowl w/ watermelon
Lunch - Peace Cafe - 1/2 Popeye Sandwich, miso soup - daikon, collards, squash
Dinner - Dinner @ town restaurant - Vegan Lentil Soup, salad - beets, arugula, fennel, orange wedges
Snack - Wasa rye bread with crunchy almond butter and strawberries x2
My friend Christine told me about a new cafe that serves vegan dishes and specific sandwich which is compliant to the guidelines of the challenge. So we all decided to meet there, 4 friends on the challenge. I had half a sandwich and miso soup.
 |
| This is their version of BiBimBap with brown rice and no beef or egg. I looked yummy! |
 |
| Also got to try a Grain Mocha Latte. Shared some with Kara and we both loved it. |
After working at ARTafterDARK at the Honolulu Academy of Arts, Charles and I went to town. I figured I could get a great salad with no dressing. And I did, but also was thrilled to learn that they had a vegan lentil soup, minus the yogurt topping. My salad was an arugula, beet, fennel and orange salad. YUM!
Breakfast - Big Rip Bowl w/ watermelon
Lunch - Peace Cafe - 1/2 Popeye Sandwich, miso soup - daikon, collards, squash
Dinner - Dinner @ town restaurant - Vegan Lentil Soup, salad - beets, arugula, fennel, orange wedges
Snack - Wasa rye bread with crunchy almond butter and strawberries x2
Day #4 Engine 2 Challenge
After last night's experience of eating out, it is always better and cheaper to make you own and cook your own meals on this challenge.
So this morning instead of purchasing the E2 cereal from Whole Foods Market Kahala, I bought 3 different types of approved cereals and made my own Rip Breakfast Bowl.
For dinner, I had dinner plans at a friends house, so I decided to cook something to bring. And Bob my friend who is also on this Challenge made a Vegetable Curry Recipe and Grilled Curry Tofu compliant to the E2 guidelines. I made a Red Lentil & White Bean Dahl, a recipe that I previously have made with Ghee (clarified butter). Please see my previous recipe post on my Indian Dahl.
So instead of the clarified butter to saute the onions, I just used vegetable broth to saute the onions and used everything else on in my recipe.
For dessert, I went home and had my vanilla soy yogurt and said no to the triple layer Chocolate Mousse Cake.
Breakfast - made my own cereal using all of the E2 approved cereals
Lunch - left over nut pasta and white bean salad
Dinner - vegetable curry and lentil/white bean dahl
Dessert - vanilla soy yogurt
So this morning instead of purchasing the E2 cereal from Whole Foods Market Kahala, I bought 3 different types of approved cereals and made my own Rip Breakfast Bowl.
For dinner, I had dinner plans at a friends house, so I decided to cook something to bring. And Bob my friend who is also on this Challenge made a Vegetable Curry Recipe and Grilled Curry Tofu compliant to the E2 guidelines. I made a Red Lentil & White Bean Dahl, a recipe that I previously have made with Ghee (clarified butter). Please see my previous recipe post on my Indian Dahl.
So instead of the clarified butter to saute the onions, I just used vegetable broth to saute the onions and used everything else on in my recipe.
For dessert, I went home and had my vanilla soy yogurt and said no to the triple layer Chocolate Mousse Cake.
Breakfast - made my own cereal using all of the E2 approved cereals
Lunch - left over nut pasta and white bean salad
Dinner - vegetable curry and lentil/white bean dahl
Dessert - vanilla soy yogurt
Day #3 Engine 2 Challenge
I have to say that being able to go to Whole Foods to purchase my E2 approved food is making this challenge so much more easier for me.
Had a pretty boring day of eating, but was put in a really challenging (I think that is why it is called a challenge). I had a meeting at Ruth Chris Steakhouse at Restaurant Row. The women other women at the meeting, had already ordered the "happy hour" pupus - sashimi, fried calamari, grilled shrimp and cocktails. When it is happy hour the pre-selected pupu menu is also special priced. Since I could not purchase anything on the happy hour menu, I had to order off of the regular menu. So the only thing I could eat and wanted to eat, was a chopped salad without the egg, bacon, fried onions and dressing. I also ordered steamed asparagus for some substance. Can you believe that my salad and a glass of wine was more than the other women paid for their pupus and more than a couple of drinks.
Breakfast - Rip's Big Bowl from Whole Foods Market Kahala
Lunch - Salad - lima beans, kale, quinoa and E2 pizza - whole grain dough, tomatoes, spinach, onions
Dinner - went out to a meeting dinner at Ruth Chris - chop salad w/ steam asparagus
Dessert - E2 chocolate mousse w/ bananas
Had a pretty boring day of eating, but was put in a really challenging (I think that is why it is called a challenge). I had a meeting at Ruth Chris Steakhouse at Restaurant Row. The women other women at the meeting, had already ordered the "happy hour" pupus - sashimi, fried calamari, grilled shrimp and cocktails. When it is happy hour the pre-selected pupu menu is also special priced. Since I could not purchase anything on the happy hour menu, I had to order off of the regular menu. So the only thing I could eat and wanted to eat, was a chopped salad without the egg, bacon, fried onions and dressing. I also ordered steamed asparagus for some substance. Can you believe that my salad and a glass of wine was more than the other women paid for their pupus and more than a couple of drinks.
Breakfast - Rip's Big Bowl from Whole Foods Market Kahala
Lunch - Salad - lima beans, kale, quinoa and E2 pizza - whole grain dough, tomatoes, spinach, onions
Dinner - went out to a meeting dinner at Ruth Chris - chop salad w/ steam asparagus
Dessert - E2 chocolate mousse w/ bananas
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