Breakfast: Bob's Red Mill steel cut oats, lingonberry jam, hazelnut almond meal.
Snack: Raw almonds. Coffee with the last of the almond hazelnut milk. The milk separated while sitting in the office fridge over the weekend but some good shaking took care of that.
Lunch: Squash, carrot, and fennel soup.
Dinner: Pork stew. Peanutbutter and fluff on rice cakes.
The quantity of leftovers in the fridge seems to stay exactly the same no matter how much I eat. Expect some combination of beef pie/squash soup/eggplant and chickpeas/pork stew to dominate over the next few entries.
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