Breakfast: Coffee, Green Goddess Shake
Lunch: Cauliflower Curry over Basmati Rice, 4 Figs
Snack: Iced Coffee, Chestnut Bun
Dinner: Tomato-Basil Fusil with Marinaded Bell Pepper and Sauteed Swiss Chard—cleaning up the fridge. They all looked to go well together.
Dessert: Coconut Mochi from Fay Da Bakery
Cauliflower Curry over Basmati Rice
Tomato-Basil-Bell Pepper-Swiss Chard-Pasta
Breakfast: Coffee, Apple Energy
Lunch: Toasted Cranberry-Whole Grain Panini Bread with Vegan Butterly Spread, Marinaded Bell Peppers, Sugar Snap Peas
Dinner: Home made Muesli with Banana and Almond Milk, Vegetarian Couscous, 5 Rice Crackers, 2 Digestives—my stomach was tired. I could not eat real dish, but I ate real food. 🙂
Cold Breakfast for Dinner
Peachy Shake and Iced Coffee
Breakfast: Iced Coffee with Almond Milk, Peachy Shake (peach, banana, strawberries, OJ, soy protein)
Lunch Box: Lentil Burgers, Vegetarian Couscous, Sauteed Kale/Lamb’s Quarter—since my yesterday’s lunch was too greasy and heavy on the stomach, I decided to bring my own food for lunch. This was just perfect.
Cold Platter Dinner: Marinaded Bell Peppers, Muti-Grain Panini Bread, Sauteed Kale/Lamb’s Quarter, Berry Salad, Iced Mint Tea—no heat dinner. I really didn’t feel like cooking using oven because it heats up my kitchen 10 degrees higher. A nice satisfying cold dinner.
Friday’s Lunch Box
Cold Platter Dinner