Paul - Founder PBNSG

Paul - Founder PBNSG

Breakfast - old mother oats with a layer of raisins, then another layer of oatmeal, then any fruits I like. I heat soy milk (any milk is ok) until almost boiling. I use a little under a cup, pour it over the oatmeal and cover for 5-10 minutes depending how firm you like your oatmeal. I then add cinnamon, apple pie, spice, pumpkin spice and nutmeg. OR - lately I have been having a huge bowl (4-5 small bowls amount) of kale along with spinach, arugula, and other greens. Pepper and some no-oil dressing options that you can find on www.pbnsg.org I have this 6-7 times a week. Check out our PBNSG tofu scramble on the recipes page for another possible breakfast choice.

Lunch - I take 1 cup of whole-wheat noodles with cut-up carrots, celery, radishes, corn, 3 types of onions, 2 types of peppers, cucumbers and tomatoes (add any vegetables you like) add some celery seeds. You can add any spices you like, as well. I add one tablespoon of Bragg’s Liquid Aminos and mix it up. I have this for lunch, everyday.

Dinner - if I have had my kale in the morning then I may have oatmeal for dinner. Or, I will steam potatoes, corn, carrots, parsnips, onions and other vegetables and add some no-oil sauces.

Dessert - I will have raisins and fruit and sometimes dry cereal.