What I Eat 'Day Five'

Breakfast - Steamed golden beets, an orange, Daiya mozzarella shreds, and dill.  I had this salad once in a fancy restaurant (with the addition of braised fennel).   I replicated it, and it's so good!  

Lunch - I got caught in a busy day without a prepared lunch.  I picked up fries at the mall (http://www.newyorkfries.com/faqs), and then I was served a salad at a workshop I attended.  Many of Renee's salad dressing are free of allergens (http://www.renees.com/en/productinfo.aspxid=re006&c=Dressings&ti=1&t=Vinaigrettes).  

Note:  If you have Celiac Disease, I JUST got off the phone with New York Fries to re-confirm that their fries and ketchup are gluten-free.  

Dinner -  Sage pesto served on brown rice vermicelli, with a sliced tomato.  

I made the pesto by putting the following ingredients into a food processor - raw sunflower seeds, raw garlic, a package of whole sage (stems removed), a small amount of honey, and olive oil.   If you don't care for sage, you can make pesto with basil (or experiment with other herbs).    You can eat it immediately, it doesn't require any cooking (though the vermicelli needs to be dumped into recently boiled water for a few minutes).  

Snack - Kale chips.  I didn't burn these, they're just made with purple kale :)  Rinse the kale and then dry very thoroughly.   Tear into pieces and place on a metal baking sheet.   Dump a little bit of oil on top and thoroughly mix it into the kale with your hands.   Bake at about 390 degrees, taking out the baking sheet a few times and moving the kale on the periphery of the pan into the center with tongs.   This bakes quickly, so don't wander too far away!  You'll know these are done when they become crispy.   Sprinkle a little bit of salt on top and enjoy.   Everyone I have ever served these to has LOVED them!