Breakfast: 2 cups of coffee with a dash of cinnamon. Mid-morning I drank several glasses of water.
Lunch: Thai Chili Cornbread Muffins. I am experimenting with a new recipe, so today was a test batch. I used fine cornmeal, coconut milk, egg, butter, dried thai chilis, curry, baking powder, salt….baked in muffin tins for 20 minutes and enjoyed with butter. So good! I think I have my recipe down and will publish soon!
Dinner: Falafel Pita along with arugula and Avocado Salad. I had falafel mix left from my pizza, so had a falafel patty cooked and ready to go. I warmed a wheat pita pocket in the oven at the same time as the falafel, and once ready assembled the pocket with a sauce made of the following – 1 tbsp. Veganaise, 1/2 tbsp. Wholemato Organic Agave Ketchup, and one slice of my homemade dill pickles (from last summer!) chopped. On the side I had a salad of fresh arugula and sliced avocado, served with Ponzu Sudachi Citrus Marinade and olive oil sprinkled over top. Dinner was quite nice…simple yet pleasing!
Snack: I had two mini Reese’s Pieces and then steamed broccoli with Garlic Gomasio. Not a big snack nor sweet eater!
Leave a comment
Comments feed for this article