Peel and segment the grapefruit.
Prepare the almond butter and banana sandwich on whole wheat bread: spread a heaping tablespoon of almond butter on one slice of bread. Choose a ripe-but-not-mushy banana, slice it lengthwise, place it on top of the almond butter, and top with the second slice of bread.
Steam the Brussels sprouts and beets and fill the medium containers with them.
Prepare a honey-dijon dipping sauce using a small amount of honey, dijon mustard, mild vinegar, and olive oil--and enjoy with the Brussels sprouts and beets.
