Scrambled eggs with spinach and scallions from the farmers market
Boiled sweet potatoes, cut into rounds
Greek yogurt with apricots, walnuts, and honey
Not one to be discouraged by a lack of basic ingredients, I plunged ahead.
Toasted whole wheat pita with almond butter and honey
Spaghetti squash with parmesan cheese
Yellow bell pepper
Greek yogurt with honey and cinnamon
Toasted whole-wheat pita bread
Fresh-squeezed grapefruit juice
Scrub and slice sweet potatoes into half-inch rounds. Put them on to boil. They’ll be done by the time everything else is ready.
Put eggs on to boil. Turn them off after they’ve been boiling about ten minutes.
Chop the pomegranate in half (be forewarned – the juice splatters everywhere) and pick out all the seeds.
Squeeze grapefruits and oranges. J just bought a juicer, which makes the whole process much faster.
Chop up garlic and greens. Saute garlic in olive oil, add the stemmy parts of the greens, then the leafy parts of the greens. Stir until wilted.
Find the walnuts.
This may be the most antioxidant rich meal I have ever eaten.