Sunshine and good news on Day 3 of the Fall 2014 28 day Engine 2 challenge in Northeast PA! Hope you all enjoyed the warmth of this sunny day and are cooking up some wonderful meals for yourself and your families.
I got some happy news today when the dermatologist office called to report one of the moles I had removed last week at my melanoma check up was benign and one was atypical but not malignant. The margins of the excision were clear, so no further treatment needed at this time! It’s so hard for me to tell sometimes when a mole is of concern. Every lesion I have had has been different from the next and none of them looked like textbook melanomas, so I was glad all was well.
I also received an encouraging comment from one of the instructors at ECornell in my plant based nutrition certification course. In response to my post about how I would share one of Dr. Campbell’s principles of nutrition
with a friend, family member, or patient, Lewis Freedman, one of the authors of The Great Life Cookbook posted this reply:
“Jean,
This is a fabulous journey you are on, and thank you for sharing it. In support of people coming together and sharing meals, and more importantly inspiration, my wife and I have been hosting a weekly dinner at our home. We have been doing this for the past 19 years. A few years ago, we put together a cookbook. It has 12 complete meals and the recipes all serve 20-24. Hopefully this will support you and others in preparing whole food, plant-based meals and dishes for larger groups. Check out our book at http://www.thegreatlifecookbook.com.”
I believe Marlene and Eric in our Engine 2 group have this cookbook and I will have to add it to my collection soon!
Breakfast- Oats with blueberries, bananas, raisins and grape nuts
Snack- Banana
Lunch- Leftover salad with pickled beets on top, leftover baked potato with leftover carmelized onions, cherry tomatoes and salsa, and one of the last remaining Happy Herbivore chocolate muffins
Supper- A large bowl of leftover steamed kale with Sicilian lemon white balsamic vinegar and leftover tomato chutney and hummus on whole wheat pizza crust.
