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- Breakfast – Fresh Mango-Apple-Banana, Frozen Blueberries; small amounts of water, stevia, agava nectar, coconut-olive-flax oils, ice
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- Spaghetti Salad Ingredients
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- Chopped Veggies
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- Veggies & Cooked Spelt Angelhair
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- Spaghetti Salad – YUM!
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- Lunch – Spaghetti Salad and Cheese Toast – Ezekiel Bread and Rice Cheese
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- Dessert – Dried Figs – Like eating candy! Inside you’ll find ooey-gooey sweetness.
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- Teeccino – Best coffee substitute ever!
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- Apple Spice Cake and Teeeccino. Click on picture for recipe.
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- Evening Snack – Beautiful Pears I found at Rainbow yesterday.
Lunch: Spaghetti Salad. I was raised on Fried Chicken and Spaghetti Salad. The original recipe came from my aunt’s maid/member-of-family, Agnes. My mother coupled it with Fried Chicken, and it was a family favorite. Keeps in the refrigerator well. Gets better as it sits. We’d often eat “left over” Spaghetti Salad and crackers for lunch or snacks. I took out the boiled eggs and added the red bell pepper. Green onions in place of the red are good.
I was in Rainbow Saturday, and found some beautiful, juicy organic tomatoes for $1.99/lb – cheaper than regular ones at Kroger, and they made me think of Spaghetti Salad. I bought the other ingredients that I needed and had a delightfull, nostalgic lunch on Sunday.
I use Spelt pastas and flour instead of whole wheat. It has a much milder flavor and my husband likes it. He thinks all whole wheat products “taste like dirt”.
I used a little coconut oil, but you could use olive oil or even omit the oil.
Soy products should be used sparingly, so I use Rice Cheese when possible.