Breakfast:
The usual, some fruit, some steel cut oats with more fruit and some kale and sweet potato. Lately I've been making it a bit spicier with some garlic.Lunch:
Cucumber salad, Pea soup, some multi grain toast, kale with sweet potato.Dinner:
Neighbor came over.Large salad of red leaf lettuce, with red onion, peppers, tomato, some salad olives, 1/2/3 dressing with the juice of one lemon and one lime and some scoops of quinoa. Some chia seeds and flaxseed.
Dinner was the last of the roast cauliflower from earlier in the week served over a bed of black and short grain brown rice pilaf, reheated in the oven on steam reheat. My neighbor loved it.
Presently, I am switching gears. I will have an irregular schedule for the next two weeks, so I'll be doing a bit more improv. This Saturday is my cooking class at St. Helena's - see my separate report - the good news for me is that I have a freezer full of nice soups to fall back on, and when in a hurry, a soup and salad will do just fine.
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